Corn and Barley Bread

Corn and Barley Bread

Pan de Cebada This hearty bread, found primarily in Galicia, is often enjoyed with sardines, pâté, or marinated cold fish. It derives its robust flavor from a combination of corn and barley. If barley flour is not readily available, you can purchase whole barley and finely grind it in a coffee grinder. This recipe should be prepared at least 28 hours in advance.
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Equipment

Ingrediënten

  • Yield: 1 Large Round Loaf:
  • 2 cups of cornmeal
  • 3½ cups of water
  • 1 cup of barley flour
  • 4¾ cups of whole wheat flour
  • 2 packages equivalent to 5 teaspoons of active dry yeast
  • ¼ cup of warm water between 100°F to 110°F
  • 5 teaspoons of salt
  • Cornmeal or bread crumbs for dusting

Instructies

  • In a medium saucepan, combine the cornmeal and 3½ cups of water.
  • Bring it to a boil over medium heat while stirring constantly.
  • Continue cooking until it thickens considerably.
  • Allow it to cool.
  • In a large bowl, combine the barley flour, 4½ cups of whole wheat flour, and the cooled cornmeal mixture.
  • Turn the dough out onto a lightly floured work surface and knead for 5 minutes (it may require some effort before it holds together).
  • Let it rest for 5 minutes and then knead for an additional 5 minutes, adding more whole wheat flour as needed.
  • Shape the dough into a ball, dust it with flour, and place it in a large bowl.
  • Cover it with foil and leave it in a warm, draft-free spot, like a kitchen cabinet, to rest for 24 hours.
  • In a small cup, sprinkle the yeast over the ¼ cup of warm water.
  • Allow it to sit until the yeast becomes creamy, which should take about 2 minutes.
  • Stir until the yeast dissolves.
  • Add the remaining ¼ cup of whole wheat flour to the yeast mixture and mix until well combined.
  • Add this yeast mixture and the salt to the bowl with the dough, and combine thoroughly.
  • Turn the dough out onto a lightly floured work surface and knead for 2 minutes, adding more whole wheat flour as needed.
  • Allow it to rest for 2 minutes and then knead for 3 minutes more.
  • Grease a large bowl with oil, place the dough in the bowl, and turn it to coat.
  • Cover it with a towel and let it rise in a warm place (such as an oven turned off) for 3 hours.
  • The dough won’t quite double in size.
  • Punch down the dough and knead for 5 minutes.
  • Shape it into a ball.
  • Sprinkle a cookie sheet with cornmeal and place the dough on the sheet.
  • Make two slits in the top of the dough.
  • Let it rise in a warm place for 1 hour more; it won’t quite double in size.
  • Position an oven rack in the upper-middle position.
  • Preheat the oven to 425°F and place a pan of water on the oven floor.
  • Bake the bread for 5 minutes.
  • Remove the pan of water and continue baking for 5 minutes more.
  • Reduce the heat to 350°F and bake for about 20 minutes more.
  • Remove the bread from the cookie sheet and place it directly on the oven rack.
  • Bake for about 5 minutes more, or until the bread is well browned and sounds hollow when tapped on the bottom.

Notes / Tips / Wine Advice:

Enjoy your freshly baked Corn and Barley Bread!
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Recipe Category Bread
Country European / Spain

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