A great recipe for pan gallego bread!
Servings: 1 Loaf
- 350 Grams Unbleached white bread flour
- 115 Grams Wholemeal bread flour
- 10 Grams Yeast, active dry
- 266 Grams Lukewarm water
- 28 Grams Olive Oil
- 28 Grams Pumpkin seeds
- 28 Grams Sunflower seeds
- 14 Grams Millet
- corn meal for dusting
Start by preparing all ingredients and setting aside. Cream your yeast and water together until all yeast is dissolved. I always cream my yeast in my Kitchenaid mixer bowl because it is the easiest option for me. If you are choosing to knead by hand you can use a large bowl for this step. Add in olive oil to bowl.
Add in flours and begin mixing until combined and a smooth dough is created. I mixed my dough on the second speed on my Kitchenaid for about 5 minutes. Once dough is nicely kneaded, add in seeds of your choice and continue mixing just until seeds are distributed through out the dough. Cover dough in an additional pour of olive oil and allow to proof in overturned bowl or you could also wrap the top of a bowl in plastic wrap or clean towel. Allow to proof for two hours or until doubled in size.
While dough is proofing, start heating oven to 425 F. Once your dough is sufficiently proofed, shape and allow to rest for an additional 10 minutes. Spray the oven with water right before the dough is placed inside the oven to create a steam in the oven and a nice outer crust. Just to make sure, I spray the dough once placed inside the oven a couple times to make sure it has enough steam to create the crust that I am looking for. Bake at 425 F for 30-40 minutes. Remove from oven and place on a wire wrack to cool. Eat immediately or store in a bread bag for future use. This bread should keep for at least a week before starting to lose its flavor and become stale.