Pan Gallego (Galician Rustic Country Loaf)
The Quirky Foodster Team
Ingredients
- Strong bread flour — 500 g (1.1 lb)
- Wholewheat flour — 150 g (5.3 oz)
- Warm water — 420 ml (1 3/4 cups)
- Salt — 10 g (0.4 oz)
- Instant yeast — 7 g (0.2 oz)
Method
- Combine both flours and yeast in a large bowl. Add warm water and mix to a rough dough.
- Add salt and knead for 10-12 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise until doubled, about 1.5-2 hours.
- Punch down and shape into a round or oval loaf. Place on a floured tray, cover, and proof a further 45 minutes.
- Preheat oven to 220°C (425°F). Score the top of the loaf with a deep cross or slashes.
- Bake 40-45 minutes, until deeply golden and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing.
Introduction: Pan gallego is the classic rustic bread of Galicia, known for its thick, chewy crust and dense, moist crumb.
Cultural Background: Pan gallego is the classic rustic bread of Galicia, known for its thick, chewy crust and dense, moist crumb. Traditionally baked in wood-fired ovens, it is a workhorse loaf meant to last several days and accompany the region's soups and stews.
Tips: For an authentically thick crust, bake with a tray of water in the oven to create steam for the first 10 minutes.
Variations: Some bakers add a small portion of rye flour for extra depth of flavour.
Nutrition: Approx. 210 kcal, 7g protein, 42g carbohydrate, 1g fat per serving.
FAQs:
Q: Why is the crust so thick?
A: Long baking at high heat, often with steam, develops the characteristic hearty crust of Galician bread.
Q: Can this be made with all white flour?
A: Yes, though the wholewheat portion adds authentic flavour and texture.
- Strong bread flour — 500 g (1.1 lb)
- Wholewheat flour — 150 g (5.3 oz)
- Warm water — 420 ml (1 3/4 cups)
- Salt — 10 g (0.4 oz)
- Instant yeast — 7 g (0.2 oz)
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