Advertisement
Pan Gallego
Preparation info
- Makes
one
large loaf - Difficulty
Easy
Appears in
By Pepita Aris
Published 2013
This Galician bread is distinguished by its pretty twisted top. The olive oil gives it a soft crumb and the millet, pumpkin and sunflower seeds scattered through the loaf provide an interesting combination of textures.
Ingredients
- corn meal, for dusting
350 g 12 oz 3 cups
Method
- Sprinkle a baking sheet with corn meal. Put the flours and salt together in a food processor and process to mix.
- In a small bowl, mix the yeast with the water. Add to the flours with the olive oil or melted lard and process to make a firm dough. Continue until the dough is smooth and elastic.
Photos
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
A nice nutty flavour with a slightly rustic texture from the wholemeal flour. I didn't have millet so substituted (soaked) quinoa. Works well for toast too. I have this recipe in a book by the same author - Pepita has a great depth of knowledge.