Pan Gallego - Traditional Spanish Bread

Ingredients

• 500g (4 cups) bread flour 500g (4 cups) bread flour
• 100g (3/4 cup) rye flour 100g (3/4 cup) rye flour
• 10g (2 tsp) salt 10g (2 tsp) salt
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 400ml (1 2/3 cups) warm water 400ml (1 2/3 cups) warm water
• Olive oil, for greasing Olive oil, for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0.5g, 0.1g
• Carbohydrates (total, sugars): 38g, 0.5g
• Protein: 6g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the bread flour, rye flour, salt, and sugar.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. 6.
   Punch down the dough to release any air bubbles and shape it into a round loaf.
7. 7.
   Place the loaf on a baking sheet lined with parchment paper and make a cross-shaped pattern on top using a sharp knife.
8. 8.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Preheat the oven to 220°C (425°F).
10. 10.
    Bake the bread for 30-35 minutes or until golden brown and crusty.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Rye flour — Rye flour adds a unique flavor to the bread. If you prefer a milder taste, you can replace half of the rye flour with bread flour.
• Active dry yeast — Make sure the yeast is fresh and active. If you're unsure, proof the yeast by dissolving it in warm water with a pinch of sugar and waiting for it to become frothy before adding it to the dough.

Tips & Tricks

• For a crustier bread, place a pan of water on the bottom rack of the oven while baking.
• To enhance the flavor, you can add a handful of olives or sun-dried tomatoes to the dough before kneading.
• Leftover Pan Gallego can be sliced and toasted for a delicious breakfast or used to make croutons for salads.

Serving advice

Serve Pan Gallego warm or at room temperature. It is perfect on its own, but you can also enjoy it with olive oil and balsamic vinegar for dipping.

Presentation advice

To showcase the rustic beauty of Pan Gallego, present it on a wooden cutting board or a rustic bread basket. Dust the loaf with a bit of flour for an extra touch.