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Hijiki Seaweed Pain de Campagne Using a Bread Machine
Hijiki Seaweed Pain de Campagne Using a Bread Machine

Before you jump to Hijiki Seaweed Pain de Campagne Using a Bread Machine recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.

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Whole grain foods are an superb choice for a fast wholesome snack. A slice of whole wheat toast, for instance is a great snack in the early morning. Chips and crackers made from whole grains can be excellent for quick snack foods to eat on the go. Make the shift from refined products such as white bread to the healthier whole grain alternatives.

You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to hijiki seaweed pain de campagne using a bread machine recipe. To make hijiki seaweed pain de campagne using a bread machine you need 7 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Hijiki Seaweed Pain de Campagne Using a Bread Machine:
  1. Use 3 grams Dried hijiki seaweed (hijiki buds)
  2. Take 200 grams ☆All purpose flour
  3. You need 5 grams ☆Sugar
  4. Take 3 grams ☆Salt
  5. Use 3 grams ☆Dry yeast
  6. Use 120 grams ☆Lukewarm water
  7. Take 1 dash Sesame oil
Instructions to make Hijiki Seaweed Pain de Campagne Using a Bread Machine:
  1. Rehydrate the hijiki in 2 tablespoons of water (the water is not listed in the ingredients) for about 5 minutes. Put the ☆ ingredients in a bread machine and mix for 4 minutes.
  2. Put the rehydrated and drained hijiki in the bread machine and knead for 2 minutes. Do not add the soaking water. Allow to first rise to twice its volume (1st rising).
  3. Once the first rise has finished, remove the dough, form into one mass, cover with a damp cloth and let rest for 15 minutes.
  4. Dust a banneton or bread-rising mold with some bread flour (not listed in the ingredients) using a tea strainer. Round off the dough neatly, and place the dough with the smooth side down in the banneton for its second rising.
  5. Preheat the oven to 250 ℃. Cover the banneton with a sheet of kitchen parchment paper, and invert the dough onto the paper.
  6. Slash the top of the loaf in a crisscross pattern, and drizzle some sesame oil into the slits.
  7. Reduce the oven temperature from 250 to 210 ℃ and bake for 30 minutes. Please adjust the time and temperature depending on your oven.
  8. This bread packed with hijiki and is delicious.

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