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Alistair Chevalier
Nov 234 min read

Pain de Campagne

A Nutritional Powerhouse with a Rich Legacy


Pain de Campagne, or “country bread,” is not just a culinary delight but also a nutritious staple with deep historical roots. It combines the goodness of natural ingredients and the time-honoured practice of sourdough fermentation, making it a health-conscious choice that also connects us to centuries of bread-making tradition.


A Journey Through History

Bread-making has been a part of human culture for over 10,000 years, and Pain de Campagne stands as one of the most enduring forms of this tradition. Originating in the French countryside, this rustic bread was baked in communal ovens, with its blend of grains often determined by local harvests, resulting in a product that varied regionally and showcased the terroir. In a time before preservatives, Pain de Campagne’s natural sourdough fermentation acted as a preservative, giving it a long shelf life and making it a vital part of rural diets. While the advent of commercial yeast in the 19th century led to a decline in sourdough bread’s popularity, the 20th century saw a revival of Pain de Campagne as people embraced healthier and more artisanal bread options. Each loaf carries a connection to the past, with many families passing down their levain (sourdough starter) through generations, preserving the legacy and heritage of this timeless bread.



Pain de Campagne as people embraced healthier and more artisanal bread options. Each loaf carries a connection to the past, with many families passing down their levain (sourdough starter) through generations, preserving the legacy and heritage of this timeless bread.

Interesting Facts About Pain de Campagne

1. Terroir in Bread

• Just like wine, Pain de Campagne reflects the unique characteristics of its region. The water, grains, and even local microbes contribute to its distinctive flavour and texture.

2. Naturally Preserved

• The acidity from sourdough fermentation prevents mould and spoilage, giving the bread a longer shelf life without artificial preservatives.

3. Bread of the People

• Pain de Campagne was traditionally the bread of common folk, made with affordable, accessible ingredients. It contrasts with more refined white breads that were historically reserved for the wealthy.

4. The Round Shape

• Pain de Campagne is often baked as a round loaf because this shape retains moisture better, ensuring the bread stays fresh longer.


Enhanced Nutrition and Health Benefits

Pain de Campagne is made with a blend of whole grain rye, whole grain wheat, barley, and white flours, enriched with natural levain. This combination yields a bread that’s not only flavourful but also packed with significant nutritional benefits:


1. Rich Source of Dietary Fibre

• Supports Digestive Health: The high fibre content from whole grains promotes healthy digestion by supporting the growth of beneficial gut bacteria and preventing constipation.

• Helps Regulate Blood Sugar: Fibre slows down the absorption of sugars, stabilising blood sugar levels and reducing the risk of type 2 diabetes.

• Aids Weight Management: Fibre promotes a feeling of fullness, reducing overall calorie intake.


2. Packed with Essential Vitamins and Minerals

• Vitamin B1 (Thiamine): Essential for energy production and nervous system health.

• Vitamin B3 (Niacin): Helps maintain healthy skin, nerves, and digestion.

• Magnesium: Plays a key role in muscle and nerve function, bone health, and energy metabolism.

• Zinc and Iron: Supports immune function and oxygen transport in the blood.

• Manganese: Contributes to antioxidant defences and supports bone health.


3. Low Glycemic Index (GI)

• The natural fermentation process lowers the bread’s glycemic index, making it ideal for individuals managing blood sugar levels or seeking long-lasting energy.


4. Probiotic and Prebiotic Benefits

• Sourdough fermentation introduces probiotics and prebiotics, which improve gut health and aid digestion. A healthy gut microbiome has been linked to better overall health, including stronger immunity and even improved mood.


5. Rich in Complex Carbohydrates and Protein

• Provides sustained energy for active lifestyles and helps repair and maintain muscles with plant-based proteins.


6. Reduced Gluten Content

• The natural fermentation process partially breaks down gluten, making the bread easier to digest for those with mild gluten sensitivities.


7. High in Antioxidants

• Fermentation enhances the antioxidant capacity of the grains, which helps protect cells from oxidative damage and reduces inflammation.


Storage Tips for Optimal Freshness

To keep Pain de Campagne at its best:

• Room Temperature: Store in a paper bag or bread box to maintain its crust and prevent staling for up to 2–3 days. Avoid plastic bags, which trap moisture and encourage souring.


• Refrigerator: Wrap in a clean, dry towel and store for up to 1 week. Allow to reach room temperature or warm before serving.


• Freezer: Pre-slice the bread and store in freezer-safe bags for up to 3 months. Thaw only the slices you need and toast for the best flavour and texture.


How the Flavour Changes Over Time

When left at room temperature for several days, Pain de Campagne may become slightly sourer. This occurs due to residual fermentation from wild yeast and lactobacilli in the bread. While this can enhance its tangy flavour, excessive souring can indicate improper storage. For the best taste, consume or freeze within 2-3 days.


Serving Suggestions

To fully appreciate its flavour:

• Lightly toast slices in a steam toaster for a crisp crust and tender crumb.

• Pair with our strawberry vanilla conserve for a touch of sweetness.

• For a savoury indulgence, serve with our iconic pâté de foie.


Pain de Campagne is a testament to centuries of tradition, a source of vital nutrition, and a delicious way to connect with both history and health. Whether you savour it plain or paired with your favourite spreads, each slice is a celebration of wholesome, artisanal craftsmanship.


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