Soy Milk & Brown Sugar Syrup Pain de Campagne

Soy Milk & Brown Sugar Syrup Pain de Campagne

The crust is crispy and fragrant, and the crumb is moist thanks to the soy milk. A pain de campagne (French country-style bread) with a nice mild fragrance. Serve with your dinner.


Wheat flour milled from domestically grown wheat
220 g
Whole wheat flour
30 g
4 g
30 g
Soy milk
about 160 g
Instant dry yeast


1. Combine and knead together all the ingredients.
2. Once kneaded together allow to rise until doubled in volume (1st rising).
3. Deflate the dough, round it off, and leave to rest for 15 minutes. Form into a round, smooth loaf and place into a floured banneton (bread-rising mold) for its 2nd rising.
4. Slash the top of the loaf and mist with water. Preheat the oven to 250℃, then lower the temperature to 230℃ and bake for 7 minutes. Then lower to 200℃ and bake for another 17 minutes. It always makes me so happy when it's done.
5. It bakes up beautifully - nice and puffy.

Story Behind this Recipe

If you look at the ingredients in kuromitsu...honey, brown sugar, starch syrup. I thought they'd all go well with bread.