Galician Bread with Raisins

Galician bread is some of the best in Spain; it often contains plenty of rye, making it chewy and delicious. A wood-fired oven would add even more flavour but the home baked variety is still fabulous. This bread is sold by weight in many small stores, you can even buy it by the slice; great with a slither of local tetilla cheese for a meal on the hoof.

When making almost any bread I like to use a starter dough, it will always add flavour and texture to the dough.

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