Recipe of Favorite Hijiki Seaweed Pain de Campagne Using a Bread Machine

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, hijiki seaweed pain de campagne using a bread machine. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Hijiki Seaweed Pain de Campagne Using a Bread Machine I made this for my daughter, who tends to have an iron deficiency, so that she could take in iron even from bread. Hijiki Seaweed Pain de Campagne Using a Bread Machine Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, hijiki seaweed pain de campagne using a bread machine. It is one of my favorites.

Hijiki Seaweed Pain de Campagne Using a Bread Machine is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Hijiki Seaweed Pain de Campagne Using a Bread Machine is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook hijiki seaweed pain de campagne using a bread machine using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Hijiki Seaweed Pain de Campagne Using a Bread Machine:

1. Get 3 grams Dried hijiki seaweed (hijiki buds)
2. Get 200 grams ☆All purpose flour
3. Prepare 5 grams ☆Sugar
4. Make ready 3 grams ☆Salt
5. Prepare 3 grams ☆Dry yeast
6. Make ready 120 grams ☆Lukewarm water
7. Take 1 dash Sesame oil

At Per Se, Corey has refined the dish for four-­star service. Perfect pain de mie at home. Culinary pain de campagne flour from Moulbie. A traditional country bread of high quality, with a natural rye sour-dough.

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.

Culinary pain de campagne flour from Moulbie. A traditional country bread of high quality, with a natural rye sour-dough. It is an ideal product to be served with cheeses and cold meats. See more ideas about Food, Sea weed recipes, Seaweed salad recipes. From Buttermilk White Bread to Whole-Meal Bread with Potatoes, and from Challah to Crumpets, Beard brings together recipes from across America and around the world.

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