pan gallego

pan gallego

This is a Spanish bread from Galicia.

350g strong white bread flour
115g wholemeal bread flour
2 tsp salt (I think this was a bit too much myself)
2 tbsp olive oil
20g fresh yeast
275ml lukewarm water
2 tbsp each of pumpkin and sunflower seeds
1 tbsp polenta

Sprinkle a baking sheet with the polenta.

Combine flours and salt in a large bowl. 

Mix the yeast with the water, add to the flours with the yeast liquid and the olive oil, mix to a firm dough, then turn out onto a floured surface and knead for 10 minutes.  (hint: food mixer with dough hook.  You know it makes sense).

Place in an oiled bowl, cover with oiled clingfilm, leave to rise for a couple of hours.
Knock back, turn out onto a floured surface, knead in the seeds, and rest the dough (and yourself) for five minutes.

Form it into a round ball, make a twist in the top to form a cap, and place it on the baking tray.  Cover with a large bowl ( I presume this is to constrain the shape) and leave to rise for 45 minutes or so.

Then, in a pre-heated gas 7 oven, place a roasting tray with about 1/2″ of warm water in it, on the bottom of the oven.  Put the bread in above it, cook for ten minutes and then remove the water.  Cook for a further 20-30 minutes (I found 20 was fine). Cool on a wire rack.

The polenta gives it a really nice crunchiness.

tagged with

posted by ramtops on 11 Jun 08 - 13531 views


recipes from ramtops