Campagne loaf recipes
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.
This is a speciality of Nice and is filled with Niçoise salad ingredients. A great way to use up slightly stale bread, the recipe contains tuna and anchovies but if you are vegetarian, you could substitute with cheese (such as mozzarella or slices of goats’ cheese) or roasted peppers, aubergines, courgettes and mushrooms. Make this a day ahead and keep weighted down in the fridge so all the juices seep into the bread.
More campagne loaf recipes
Buyer's guide
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.
Preparation
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.