Pan de Cebada

Name: Pan de Cebada
Yield: Makes one large loaf
Cuisine: Spanish
Ingredients: 15 ml/1 tbsp salt; corn meal, for dusting; 225 g/8 oz/2 cups strong wholemeal bread flour; 45 ml/3 tbsp lukewarm water; 20 g/¾ oz fresh yeast; 225 g/8 oz/2 cups strong wholemeal (whole-wheat) bread flour; 175 g/6 oz/1½ cups corn meal; 75 g/3 oz/⅔ cup barley flour

Preparation info

Makes
one
large loaf

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Galicia is known for its country breads, which often include flours other than wheat. Maize grows in northern Spain and is used to make coarse corn meal; cebada means barley. Together barley and maize flours give this bread a close, heavy texture and a rich taste.