Pan de Cebada

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

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.

Ingredients

corn meal, for dusting

Europe
Spain
Mediterranean
Bread
Vegan

Method

Make the starter. In a pan, mix the corn meal with 300 ml/½ pint/1¼ cups water, then blend in another 300

Ingredients

Method

Photos