Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, hijiki seaweed pain de campagne using a bread machine. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Hijiki Seaweed Pain de Campagne Using a Bread Machine is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Hijiki Seaweed Pain de Campagne Using a Bread Machine is something which I’ve loved my whole life.

To get started with this particular 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 it.

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

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

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.

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