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.
Equipment
- small cup
- oven rack
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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