Steps to Make Quick Campagne Chock Full of Nuts

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Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, campagne chock full of nuts. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few components. You can cook campagne chock full of nuts using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Campagne Chock Full of Nuts:

1. {Prepare 200 grams of Bread (strong) flour.
2. {Make ready 50 grams of Whole wheat flour.
3. {Take 50 grams of Rye flour.
4. {Make ready 10 grams of Soft brown sugar.
5. {Prepare 4 grams of Salt.
6. {Prepare 110 grams of Water.
7. {Get 110 grams of Soy milk.
8. {Prepare 4 grams of Dry yeast.
9. {Get 40 grams of ★Walnuts.
10. {Prepare 30 grams of ★Almonds.
11. {Make ready 30 grams of ★Cashew nuts.
12. {Make ready 30 grams of ★Raisins.

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Instructions to make Campagne Chock Full of Nuts:

1. Roast the walnuts for 10 minutes in an oven preheated to 170°C. (Be careful not to burn them). Boil the raisins and drain well. Chop the nuts into suitable sizes. (Check the helpful hints.).
2. Kneading by hands: Mix all the ingredients except for the ★ ingredients. After kneading for 5 minutes, mix the ★ ingredients and keep kneading. It's a bit hard to knead with nuts, but the dough will start to come together in about 5 minutes. Then roll into a ball, put the dough into a bowl spread with oil lightly, cover, and wrap. Leave to proof for the 1st rising until the dough has increased to double in size..
3. By bread maker: Put all the ingredients except for the ★ ingredients into a bread maker. Start with the kneading course. Add the ★ ingredients at the mix signal and leave until the 1st rising..
4. When the dough increases to double in size, punch the dough down and form it again. Rest for 20 minutes..
5. Form the dough into oval shapes and place on a baking sheet. Rest for the 2nd rising. In the photo, I made 1 big oval and 4 small ones..
6. When the dough has increased 1.5 to 2 times, sprinkle the rye flour with a tea strainer and make a slit. Bake for 25 minutes in an oven preheated to 200°C..
7. For moisture, I used 40 g of heavy cream (you can whip it if you want) and 180 g of water. The picture shows the bread pre-fermentation, but even then it's already fluffy..

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