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Walk up the stairs. Walk up the stairs to where you live or work as opposed to using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if your office or home is on one of the highest floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. So many people choose the elevator over clambering even a single flight of stairs. That just one flight of stairs—when taken a handful of times a day—can be just the additional boost that your system needs.

There are many things you can go after to become healthy. Extensive gym visits and narrowly defined diets are not always the solution. You can do little things each day to improve upon your health and lose weight. Being intelligent when you choose your food and activities is where it begins. Wanting to get in as much exercise as possible is another. Don’t forget that health isn’t only about simply how much you weigh. It’s about making your body as powerful as it can be.

We hope you got insight from reading it, now let’s go back to pain de campagne with lots of whole wheat flour recipe. To make pain de campagne with lots of whole wheat flour you only need 9 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to cook Pain de Campagne With Lots of Whole Wheat Flour:

1. Take 100 grams ◆Bread (strong) flour
2. You need 100 grams ◆Whole wheat flour (finely milled type)
3. Provide 10 grams ◆Sugar
4. You need 3 grams ◆Salt
5. You need 3 grams ◆Dry yeast
6. Use 130 grams ◆Lukewarm water (use cold water in the summer)
7. Provide 1 Joshinko or bread flour
8. Provide 1 Stainless steel bowl
9. You need 1 Banneton (round bread rising bowl)

Instructions to make Pain de Campagne With Lots of Whole Wheat Flour:

1. Combine the bread and whole wheat flours, and sift twice.
2. Put all the ◆ ingredients in a bread machine, and start the "dough only" program. After 6 to 7 minutes stop the machine, take the dough out into a bowl, and round it off lightly.
3. Cover with plastic wrap and use your oven's "bread rising" setting to let it proof for 30 to 40 minutes at 35°C, or until it has doubled in volume (1st rising).
4. After the 1st rising has completed, round off the dough again, cover with plastic and leave to rest for 20 to 30 minutes.
5. Dust the banneton with joshinko or bread flour using a tea strainer.
6. Deflate the rested dough, and round it off again so that it has a smooth, taut surface. Put the dough in the banneton seam side up, and cover with plastic wrap.
7. Let it rise (2nd rising) at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original size. Preheat the oven, including the baking sheet and the stainless steel bowl, to 250°C.
8. Cover the banneton with a sheet of kitchen parchment paper, and invert the dough onto the paper.
9. Slash the top of the loaf with a moistened knife about 5 mm deep.
10. Take the stainless steel bowl out of the oven, and put the dough, paper and all, on the baking sheet. Invert the bowl over the loaf.
11. Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Take the bowl off 10 minutes in. If it looks like the top is browning too fast, cover it with aluminum foil.
12. When the bread is baked, cool it on a rack and then store in a plastic bag to prevent it from drying out.
13. I used a 24 cm diameter, 8 cm deep stainless steel bowl. This bowl worked fine even when the dough rose up in the oven.
14. It looks like this when sliced. It's a deeply flavored bread with lots of whole wheat.
15. I made this version with 100 g each of bread and cake flour, 50 g of whole wheat flour, 162 g of lukewarm water (cold water in the summer), and the same amount of the other ingredients as in the recipe above.

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