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Stuffed Galician bread recipe

Stuffed Galician bread recipe

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It can be difficult to find a good cheese for this recipe. Galician stuffed bread, we recommend trying Emmental cheese.


For the bread:

  • 200 gr. rye sourdough.
  • 600 gr. of wheat flour.
  • 550 ml. of water.
  • 12 gr. of salt.

For the filling:

  • Grated cheese of the one you like the most.
  • Fried or crushed tomato.
  • 12 slices of ham.
  • 12 slices of chorizo ​​or salami.

Galician stuffed bread recipe.

  1. We are going to make, of course, first the bread dough; To do this, in a bowl we mix the flour with a teaspoon of salt, which is not too much so that the bread does not come out too salty.
  2. In another, we mix the sourdough with a little water, in this way we will get a foamy liquid. We add this to the bowl of flour and salt, stir well to mix it and little by little we add water, until about 70 – 75% of the bowl is filled.
  3. We beat everything well and a dough will form, increasingly consistent and difficult to beat. So we sprinkle our hands with flour and start to knead it ourselves, until we get it to be quite soft and manageable.
  4. We will let it ferment for a half hour or so.
  5. Once the dough is well fermented, we are going to flatten it using the rolling pin, trying not to make it too thin but that the kneaded part is quite long and wide.
  6. We turn on the oven to 250º C so that it preheats.
  7. We spread the fried tomato, or it can be crushed, over the entire surface of the dough. Next, we chop the ham and the chorizo, or we can put it in slices, and we distribute it well. We also spread the grated cheese to our liking and roll the bread, giving it a circular shape, with a space in the center. Join both ends well so that the ingredients do not escape when cooking.
  8. We put in the oven for a quarter of an hour. After this time, we lower the temperature to 200 – 220º C until the bread is well toasted.

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