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Before you jump to Our Family's Tried-and-True Pain de Campagne recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared burden we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some changes. Each and every family ought to start creating changes that are environmentally friendly and they should do this soon. Continue reading for some methods to go green and save energy, largely in the kitchen.

You may prefer preparing food with your oven, but using a microwave instead will cost you way less money. Possibly the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. Many men and women mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. A dishwasher is particularly effective when it’s full before a cycle is going. Preserve even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.

As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. Green living is something we can all accomplish, without difficulty. A lot of it really is basically using common sense.

We hope you got benefit from reading it, now let’s go back to our family's tried-and-true pain de campagne recipe. You can cook our family's tried-and-true pain de campagne using 8 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to make Our Family's Tried-and-True Pain de Campagne:

1. Use 150 grams Bread (strong) flour
2. You need 100 grams Whole wheat flour
3. Get 1 tbsp Raw cane sugar
4. You need 1 tsp Salt
5. Take 1 tsp Instant dry yeast
6. Get 175 to 185 ml Lukewarm water
7. Use 70 grams Walnuts
8. Prepare 50 grams Raisins

Steps to make Our Family's Tried-and-True Pain de Campagne:

1. Roast the walnuts in a un-preheated oven at 170°C for 10 minutes, and let cool. (The walnuts taste nuttier this way.)
2. Soak the raisins in boiling water, leave for a while and then drain into a colander. Pat dry very well with paper towels.
3. Make the dough (you can do this in a bread machine). Mix the bread flour, whole wheat flour, cane sugar, salt and dry yeast together, and add the lukewarm water to it little by little.
4. When the dough comes together roughly, knead it. You don't have to knead it for too long.
5. When it's about 80% kneaded, add the walnuts and raisins and knead them in. (Wrap them in the dough, and fold them in.)
6. Round out the dough, and let it rise (1st rising), covered with plastic wrap.
7. When it has almost doubled in volume, poke it with a finger; the hole should remain. Punch the dough down.
8. Cover with a tightly wrung out moistened kitchen towel, and leave to rest (about 10 minutes).
9. In the meantime, flour a banneton or bread rising mold (this flour is not included in the ingredient list). Be generous!
10. When the dough has rested, round it out again, pinch the seams closed, and place with the seam side up in the banneton. Cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising.
11. When the dough has risen to about 80% of the banneton, invert it onto a baking sheet.
12. This is how the dough looks when it's inverted out of the mold. This is where the look of the loaf is decided, so do it carefully!
13. Score the loaf on four sides. (You can score the tops with a cross-hair, or any pattern you like.)
14. Bake in a preheated 220°C oven for about 25 minutes. (Adjust the temperature and baking time depending on your oven and your preferred level of doneness, etc.)
15. Sliced, the bread looks like this. It's packed with walnuts and raisins.

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