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Soy Flour, Brown Sugar and Sweet Bean Pain de Campagne

Soy Flour, Brown Sugar and Sweet Bean Pain de Campagne

This is a Japanese-flavored pain de campagne (French country-style bread) with the nutty fragrance of soy flour, the taste of brown sugar and the sweetness of Dainagon beans cooked in sugar. It matches well with green tea.

Ingredients: 1 loaf

Semi-strong bread flour (Type ER)
220 g
Kinako
30 g
Brown Sugar (powdered)
15 g
Salt
5 g
Water
160 g
Dried yeast
3 g
Kanoko Dainagon sugared beans (or ama-natto sugared beans)
100 g
Soy flour for the finish
as needed
When using homemade bread leaven (starter):
Homemade natural leaven (starter)
100 g
Water
150 g

Steps

1. Knead all ingredients except for the dainagon sweet beans together until no longer powdery. Leave the dough for the 1st rising.
2. Deflate the dough and round it off again. Let it rest for 20 minutes.
3. Flatten out the dough and fold in the dainagon sweet beans. Form into an oval or round loaf, and allow rise again (2nd rising).
4. Dust the surface with soy flour slash the top in any pattern you like.
5. Preheat the oven to 250 ℃. Reduce the temperature to 230 ℃ and bake the risen loaf for 8 minutes, then reduce to 210 ℃ and bake for 17 to 20 minutes.
6. This is a round pain de campagne.
7. The crust is nutty and fragrant and the crumb is fluffy and soft.

Story Behind this Recipe

I wanted to eat a hard-crusted Japanese-flavored bread that matched well with green tea.