Pan Gallego

Name: Pan Gallego
Yield: Makes one large loaf
Cuisine: Spanish
Ingredients: 115 g/4 oz/1 cup strong wholemeal (whole-wheat) bread flour; 10 ml/2 tsp salt; 20 g/¾oz fresh yeast; 275 ml/9 fl oz/generous 1 cup lukewarm water; corn meal, for dusting; 350 g/12 oz/3 cups unbleached strong white bread flour; 15 ml/1 tbsp millet; 30 ml/2 tbsp olive oil or melted lard; 30 ml/2 tbsp olive oil or melted lard; 30 ml/2 tbsp pumpkin seeds; 30 ml/2 tbsp sunflower seeds

Preparation info

Makes
one
large loaf

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

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 unbleached strong white bread flour

Europe
Spain
Vegan
Bread
Mediterranean

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.

Ingredients

Method

Photos