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1. Making no-knead campagne
300g lukewarm water (37-42 degrees), 1g instant dry yeast, 400g bread flour, 8g salt
Moisture adjustment by ratio: bread flour 295-305g / whole wheat 50% 330-350g / whole wheat 100% 345-390g
Please adjust the water according to the ratio. Whole wheat has a wide difference in moisture content depending on the product.
(Whole wheat flour used: Bob’s Red Mill whole wheat flour)
2. Greek yogurt: 900ml milk + 1 bottle of concentrated fermented milk
3. Sugar-free granola
260g extra rolled oats
300g nuts (00g hazelnuts, 60g almonds, 40g almond slices, 40g cashew nuts, 40g pecans, 20g pumpkin seeds)
45g maple syrup (agave syrup or allulose)
30g of brown rice oil (grapeseed oil, coconut oil, vegetable oil)
40 g cranberries
Coconut Long 40g
1) Add oatmeal, nuts, maple syrup, and brown rice oil and mix with a spatula.
2) Bake in Wiswell Oven convection mode at 160 degrees for 15 minutes, then mix once and bake for another 10 minutes.
3) Add cranberries and coconut, mix, and bake for 5 more minutes.