Galician Rye Bread
Pan Gallego de CentenoCaraway seeds add a distinctive flavor to this rye bread that originates from Galicia. The bread is traditionally round with a characteristic twisted top, reminiscent of both breads and cheeses from the region. You can make it vegetarian by using vegetable shortening.
Ingrediënten
Yield: 1 Large Round Loaf
- 4½ cups of bread flour
- 2½ cups of dark rye flour
- ½ cup of cornmeal
- 2½ cups of warm water between 100°F to 110°F
- 2 packages equivalent to 5 teaspoons of active dry yeast
- 4 teaspoons of sugar
- 2 tablespoons of kosher or sea salt
- 2 tablespoons of lard or vegetable shortening softened
- 2 teaspoons of caraway seeds
- Cornmeal or bread crumbs for dusting
Instructies
- In a large bowl, combine 3½ cups of bread flour, dark rye flour, cornmeal, and 2 cups of warm water until thoroughly mixed.
- Turn the mixture out onto a lightly floured work surface and knead for 5 minutes, adding more bread flour if necessary to achieve a firm dough.
- Allow it to rest for 5 minutes, then continue kneading for about 5 minutes more until the dough becomes smooth.
- Dust it with flour, place it in a large bowl, and cover it with foil.
- Put it in a draft-free spot, such as a kitchen cabinet, and let it sit for 36 hours.
- The dough should have expanded slightly and have a faint vinegar-like aroma.
- In a small cup, evenly sprinkle the yeast over the remaining ½ cup of warm water.
- Let it sit until the yeast turns creamy, which should take about 2 minutes.
- Stir until the yeast dissolves.
- Add the remaining 1 cup of bread flour and mix until well combined.
- Combine this mixture with the dough that has been resting, then add the salt, lard (or vegetable shortening), and caraway seeds, and mix until thoroughly integrated.
- Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, adding more flour as needed.
- 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 2 to 2½ hours, or until it has doubled in size.
- Punch down the dough, knead it for 5 minutes, adding more flour if necessary.
- Shape it into a ball and twist it in the center to create the Galician "cap" shape.
- Sprinkle a cookie sheet with cornmeal and place the dough on the sheet.
- Let it rise in a warm place for 1 hour or until it has doubled 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 an additional 20 minutes.
- Remove the bread from the cookie sheet and place it directly on the oven rack.
- Bake for about 2 minutes more, or until the bread is well browned and produces a hollow sound when tapped on the bottom.
Notes / Tips / Wine Advice:
This recipe should be prepared 36 hours in advance.
Enjoy your freshly baked Galician Rye Bread!
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