Pain de campagne

Pain de campagne


67 people made this

About this recipe: A simple French style country bread. I use just enough wholemeal flour to give it some flavour but not so much that it's heavy. I use an overnight starter to give it extra flavour.

Stephen Carroll

Serves: 30 

  • 1/2 teaspoon dried active baking yeast
  • 225ml (8 fl oz) warm water
  • 200g (7 oz) bread flour
  • 1 dessertspoon dried active baking yeast
  • 450ml (16 fl oz) warm water
  • 100g (4 oz) wholemeal flour
  • 400g (14 oz) bread flour
  • 1 dessertspoon salt

Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

  1. The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl, dissolve 1/2 teaspoon yeast in 225ml warm water. Add 200g flour and mix well. Cover and let sit overnight at room temperature.
  2. The next day: In a large mixing bowl, dissolve 1 dessertspoon yeast in 450ml warm water. Add the starter mixture, wholemeal flour, 200g flour and salt; stir until well combined. Add the remaining flour, a little at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a clean damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Grease two 23x12cm (9x5 in) loaf tins. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared tins. Cover the loaves with a clean damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 220 C / Gas mark 7.
  4. Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

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Reviews (3)


Used different ingredients. Added a tablespoon of honey. Couldn't really taste it, though. Maybe I'll add more next time. - 14 Aug 2008


Hi - I really like the simplicity of this recipe. We use a Pate Fermentee in our recipe to help develop the flavour thoroughly. Pâte Fermentée: 280g Strong Bread Flour. 3/4 tsp of Salt 1/2 tsp if Yeast 170g of Water Pain de Campagne: All Pâte Fermentée from above: 220g Strong Bread Flour 45g Wholewheat flour 3/4 tsp Salt 1 tsp Yeast 170g Water Regards T - 15 Jan 2014


Very easy to make. The starter method does give additional lift and flavour. Great as toast! - 14 Aug 2008

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