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Pan de Cebada

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    Posted: 03 March 2013 at 07:53

 

Ron and I recently had a little contest. He’d decided which bread to make to accompany his Cod Pil Pil. I thought I’d guessed it.

 

Turns out I was wrong. I just assumed it would be a Spanish bread. Knowing he would be using the Breads of the World book I’d sent him, I figured it would be one of those.

 

Instead he went with a Portuguese Corn Bread (http://www.foodsoftheworld.activeboards.net/topic3248_post22120.html#22120) which we both agreed was a great choice. But I wanted to see what a Spanish version would be like. So I made a Pan de Cebada (Spanish Country Bread), which is a similar bread in that in uses both corn and wheat flour. In this case, however, barley flour is also included.

 

Some notes and comments before the recipe: Like so many whole-grain breads, Pan de Cebada makes a dense, heavy loaf with a very tight crumb. It also has a relatively thick, chewy crust. It has that earthy flavor, typical of whole grain breads, with a distinct nuttiness from the barley.

 

Reading the recipe, there were some steps and stages I didn’t understand. In fact, I understand them even less after making the bread. Chief among them is the 36 hour resting of the “starter.”

 

Many European breads have these long sit times. They often leave a starter, at room temperature, for as much as three days to develop a slightly sour taste. But in this case, there is no yeast in the starter to ferment the dough; and, because it is covered, wild yeasts do not take over the job. So what’s the point?

 

If I make this bread again there will be some significant changes. But this first time all I changed was the yeast, using active dry instead of fresh. My instructions below also reflect some minor changes in procedure.

 

Pan de Cebada

(Spanish Country Bread)

 

For the starter:

1 ½ cups cornmeal

2 ½ cups water

2 cups whole wheat bread flour

¾ cup barley flour

 

For the dough:

2 tsp active dry yeast

3 tbls lukewarm water

1 tbls salt

Cornmeal for dusting

 

In a saucepan, mix the cornmeal with half the water, then blend in the remainder. Cook gently, stirring continuously, until thickened. Transfer to a large mixing bowl and set aside to cool.

 

Mix in the whole wheat and barley flours. Turn out on a lightly floured surface and knead for 5 minutes. Return to the bowl, cover with lightly oiled plastic film, and leave in a warm place for 36 hours.

 

Dust a baking sheet with cornmeal.

 

In a small bowl, proof the yeast in the water until frothy. Mix the yeast mixture into the starter with the whole wheat flour and salt and work to a dough. You may have to add a bit more water.

 

Turn out on a lightly floured surface and knead for 4-5 minutes until smooth and elastic. Transfer the dough to an oiled bowl, cover with oiled plastic film, and leave in a warm place for 1 ½-2 hours, until doubled in bulk.

 

Punch down the dough and turn out onto a floured surface. Shape into a plump round. Sprinkle with cornmeal. Transfer the round to the prepared baking sheet. Cover loosely with oiled plastic film and leave in a warm place for about an hour, or until nearly doubled in bulk.

 

Meanwhile, put a baking pan with 2 cups of water in the bottom of the oven. Preheat oven to 425F. Bake the bread for ten minutes, spraying the oven three times with water, lower heat to 375F, and bake for 20-25 minutes more. Cool on a wire rack.

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 08:45
PAN DE CEBADA EN CASTILLA LEÓN - EL PAN DE LOS PASTORES
BARLEY 100% BREAD IN CASTILLA LEÓN - SHEPHERDS BREAD
 
 
Good Afternoon,
 
Thank you for posting your combination barley & whole wheat, or whole meal bread ( UK English)
recipe.
 
I am sure it is quite tasty; however, the key differences, are, that your recipe is a city or cosmopolitan recipe verses a true rural Shepherd´s or rural Farmer´s bread in the hamlets, where 20 farmers live and / or a handful of shepherds; which is prepared with 100% Barley ( cebada or Hordeum Vulgare ) which is only harvested in May or early June yearly.
 
It is predominately from the hill country and plains of Valladolid and Zamora in Castilla León in north central and northwestern Iberia ...
 
As you can see it is a dark bread ... and was fun for the palate adventure, however, not quite a favorite of our´s ...
 
It is not very common in large cities like Madrid or Barcelona or on the Mediterranean in bakeries. It is a rural variety ...
 
In the big capitals of Iberia, the most popular breads are:
 
1) The Spanish Baguette ( different from the French )
2) La Barra Gallega ( a rustic favorite ) = Loaf of Galician Bread
3) Pan rustíco = Rustic Rural circular or lengthwise in form
4) Chapata = a huge rectangular rustic Italian style bread
5) Hogaza = an enormous circular shaped bread from Galicia; which is also used by some to halve and fill with pizza or coca ( without cheese ) ingredients and baked
 
Hope this assists,
Margaux.
 
 
Thanks again for posting your recipe.
Margaux.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 09:47
Margi, do you have a recipe for the "Shepherds Bread"? I would like to try it.
Mark R
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 09:53

Mark,

 
Yes, I do ... let me dig for it, amongst the Shepherd Village Breads; and then, I shall post here ...
 
I shall be back in a few minutes ... and I am more than glad to share it with those interested.
 
Just to let you know, that the shepherds in these hamlets, monks and farmers and villagers tear off a chunk, and just eat it without the embellishments of Evoo ... ( butter is a French legacy ) ...
 
And they break off a chunk of Spanish charcuterie, sausage or smoked or air dried ham and have a stroll with the sheep !!! and a carry all suede pouch wine holder filled with red wine !!! Thumbs Up
 
Have nice Sunday.
Margi
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 10:02
Originally posted by Margi Cintrano Margi Cintrano wrote:

Mark,


( butter is a French legacy ) ...
Margi

Ha ha ha ha!
Mark R
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 10:46
Mark,
 
Spain is a very arid country; we have goats and ewe throughout Andalusia, and the Mediterranean. The French brought butter to northern Spain, where it is humid and blistery cold, and lots of snow ... This is cattle ( beef ) and dairy cow turf ... However, considering we are Evoo producers, since the 600 years of Roman occupation; evoo is the lard of choice, and economic solvency ...
 
Most of the land has had to be irrigated by Israeli experts and Middle Eastern experts in the field.
 
Spain is the largest exporter of Evoo in the world ... and the largest importer is THE USA !!! Big smile
 
This is true fact according to the Minister of Agriculture, Miguel Ariascañete, and the Terra Olivo Mediterranean Organization of EVOO Producers in the Mediterranean countries.
 
Kind regards.
 
Now to type your recipe ...
 
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 11:05
 
** I am posting this recipe as per request made by Mark who expressed his interest in the Shepherd and Farmers rustic bread of Castilla León.
 
 
This recipe is a rustic village shepherds´ and farmers´ hamlets ancient bread prepared from Barley which is grown in the Castilla León region of Iberia. Harvest takes place yearly during the month of May to early June.
 
Considering that this is not a cosmopolitan large city bread, it is prepared in a glazed clay baker on low oven heat, and then gradually raised to 300 degrees farenheit to prevent the clay earthenware from cracking.
 
** Please note the original recipe only employed Barley flour 100% and as modernization of future generations found themselves without corporate work; and returning to family farms; they have combined 50% barley and 50% whole wheat or whole meal flour ... However, a 20 person hamlet still holds its ancient traditions by preparing it with 100% barley called cebada in Spanish.
 
PAN DE CEBADA DEL LOS PASTORES ( BARLEY SHEPHERDS AND FARMERS BREAD )
 
2 1/2 cups barley flour *
2 1/2 cups whole meal flour *
5 tblsps. yeast
1 1/2 tsps. salt
1 tblsp. Evoo
2 tblsps. oats ( topping decoration )
*** clay cazuela for baking: see photo below the instructions for the rustic shepherds way in which they prepare it ...  
 
 
 
 
1) in a large bowl, dissolve the yeast in 1 cup of luke warm water ( note: this is a hamlet not a city)
2) combine the flour and the salt
3) gradually stir the evoo and the water into the yeast
4) combine thoroughly and work the dough with vigor
5) it shall be somewhat sticky however, oil palms and knead it for 10 minutes
6) roll into a ball and coat the ball with olive oil
7) place this ball in a clean bowl and cover with a kitchen towel that is damp or plastic wrap and let rise in warmest corner you have for 2 hours
8) put the dough on a floured work surface and press down and re-knead for 5 to 7 minutes
9) shape the dough into a large load and press the dough into the shape desired
10) place the loaf into a greased loaf pan to coat
11) This bread is traditionally baked in a clay or earthenware glazed cazuela called a clay baker
12) pre heat oven to 250 degrees farenheit
13) place the load which is in the terracotta in the oven on low slow oven temperature and as it is baking, raise the temperature to 325 degrees and bake for 50 to 60 minutes
 
 
barley bread in clay loaf vessel for baking. 
 
 
Enjoy ... serve with a glass of oak aged red wine and cheese of choice with fresh fruit ...
 
Margaux.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 11:12
Sounds wonderful, Thank You!
If I wanted to re-create the original bread I would just use the barley flour and combine the amounts of flour?
Mark R
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 11:21

Mark,

 
The original did not employ whole wheat flour ... Only the Barley flour from their lands ...
 
I had tasted this barley bread several years ago when we drove up to Valladolid and Zamora where it is quite common till this day; in Hamlets consisting of 20 people more or less ...
 
It was as stated; served in chunks broken off by hand and served with a slab of cheese and / or smoked or air dried sausages and local Ham ... Nothing fancy ... however, quite enjoyable ... One can truly smell the aromas and the taste the goodness of freshly made natural bread ... Many of the shepherds prepare this outdoors too ... I was on a journalist assignment and thus, encountered these shepherds and speaking the language asked them about their gastronomy and their culinary methods and they were very kind. Many were monks, and so many churches have closed due to the crisis ... They live off their land ... and take very good care of their animals ...
 
They live as if they lived during the medieval times ... They only come into contact with city folks and tourists; when going to Market with their sheep and / or livestock or for supplies in the large towns ...
 
Amazing ! Quite an adventure and epicurean escape from the sky scrapers and high rise living we have been accustomed to ...
 
Enjoy, and I hope it all goes well. Please do take some photos,
Margi.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 12:17
After you took me to task for using whole wheat flour, Margi, I had high hopes that this would be an authentic version, using just barley flour.  But I see that your version, too, much be an English whole wheat bread.
 
Can you find us a recipe for an authentic version?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 12:46
Brook. Please re.read ... The monks; shepherds and farmers would not know what whole wheat flour was in these hamlets of 20 people ... they prepared and still do with just barley flour .. some parts of of Iberia grow oats & that is all they use. I posted for Mark as per his request.
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