Literally, this name means ‘country’ bread. It’s usually made with a mixture of white and wholemeal flour combined with a small amount rye flour. The crumb has the appearance of a light wholemeal loaf, and typically has a thick, crisp, dark-baked crust. Typical ingredients include wheat flour, rye flour, water, salt and yeast.
Look on the label for loaves made with a mixture of flours. Expect the bread to have a strong wheaten flavour and the slight acidity that rye flour brings, and look for a darker, slightly brown-grey colour to the crumb.
Pain de campagne is very good toasted, rubbed with a cut clove of garlic and brushed with olive oil, or buttered while hot, and has a much more robust flavour than white crusty French bread.
Article by Dan Lepard
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