About this recipe

I called it this bread because it refers to
the French “pain de campagne” which is slightly wholewheat. The seeds, which I adore (I don’t know if it is understood!),
in my opinion enrich the taste of bread giving a pleasant sensation in the mouth.

The durum wheat flour is thinner than
the semolina, but even that is fine, in particular the Tumminia wheat is an ancient Sicilian variety that gives a light coloring to the bread with a round taste.


  • 100g sourdough
  • 350g white whole wheat flour
  • 100g Tumminia durum wheat flour
  • 330g water
  • 100g mixed seeds
  • 1 teaspoon of salt




20 minutes


14 hours

Cooking time

1 hour


Mix the sourdough with the water, gradually add the sifted flours, then the seeds and finally add the salt. If you use the kneading machine, remove the leaf beater, place the hook and continue kneading until the dough is elastic. If you do it by hand, knead again for about 5 minutes. Form a ball, place it in a bowl, cover with plastic wrap and let it rise at room temperature for 4 hours.

Roll out the dough into a rectangle and fold the upper third towards the center, then the lower one over the one just folded, forming a sort of sheet folded in three. Return the dough to rise, covered, for another 10 hours.

Gently take the dough, round it into a nice round loaf and place it on a baking sheet lined with baking paper. Heat the oven to 230 °, better ventilated, with a deep
pan on the bottom. Just before it reaches the temperature, sprinkle the semolina surface and make small cuts on the surface.

Pour 300 g of water into the oven already, put the one with the bread in it and lower it to 220 °. Cook for 15 minutes, then put in the static oven, lower to 200 °, and continue cooking for 20 minutes. Lower the temperature one last time to 180 ° and finish cooking in 25 minutes.

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