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Before you jump to Sweet Potato Pain de Campagne recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.

Healthy and balanced eating encourages a feeling of health and wellbeing. When we eat more healthy foods and a lesser amount of of the unhealthy ones we generally feel much better. A little bit of pizza does not make you feel as healthy as consuming a fresh green salad. Selecting healthier food choices can be tough when it is snack time. You can spend hours at the food market searching for the right snack foods to allow you to feel healthy. Why not try some of the following healthy snacks the next time you need some extra energy?

Try eating almonds if you do not have problems with nut allergies. Almonds are often considered a super food because they are packed full of things that help boost our energy while keeping us healthy. Almonds really are a natural source of B vitamins along with other vitamins and minerals. They actually do, however, come with tryptophan-the same enzyme that renders you tired after eating turkey. Having said that, you will not need a nap after consuming almonds. These nuts unwind the muscles and offer a general sense of relaxation. Your emotional condition can often be lifted simply by eating almonds.

A large variety of easy health snacks is easily obtainable. Deciding to live a healthy way of life can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to sweet potato pain de campagne recipe. You can cook sweet potato pain de campagne using 8 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Sweet Potato Pain de Campagne:

1. Take 100 grams Sweet potato (mashed)
2. Provide 200 grams Bread (strong) flour
3. Prepare 110 grams Water
4. Get 5 grams Sugar
5. Use 3 grams Salt
6. Take 3 grams Dry yeast
7. Provide 30 to 40 grams Raisins
8. Get 3 to 4 shakes Cinnamon powder

Steps to make Sweet Potato Pain de Campagne:

1. Cook the sweet potato and mash it up. I cooked 2 sweet potatoes in 150 ml of water in a rice cooker on the 'fast-cook' setting.
2. Put all the ingredients except for the raisins in a bread machine. When the signal sounds to add additional ingredients, put in the raisins. If your bread machine doesn't signal like that, add the raisins 15 minutes in.
3. Put the dough in a bowl and cover with a tightly wrung out moistened kitchen towel. Leave for the 1st rising, 40 minutes to an hour.
4. Take the dough out onto a floured work surface, deflate lightly, round it off again, cover with a tightly wrung out moistened kitchen towel and rest for 15 minutes.
5. Round off the dough again and place it in a floured banneton (bread-rising bowl) with the seam side up, cover with a tightly wrung out moistened kitchen towel. Leave to rise again (2nd rising) for 40 to 50 minutes.
6. Start preheating the oven to 250°C 10 minutes before the bread finishes rising. Invert the dough onto a sheet of kitchen parchment paper.
7. When the oven has heated up, slash the top of the loaf, and bake at 250°C for 10 minutes, then at 230°C for 15 to 20 minutes.
8. It opened up nicely here.
9. This is a very sweet pain de campagne with the fragrance of raisins and cinnamon. It's great drizzled with some honey or maple syrup.
10. The crust is really crispy and crunchy and nice to chew on, maybe because of the sweet potato.
11. I tried proofing the dough in a convenience store salad container. Can you see that the loaf has some ridges? It really rose up well, and the top split nicely.

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