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Pan de campo: recipe illustration
Snacks & baking

Pan de campo

A generous, rustic bread traditionally baked in a clay country oven. Its golden crust encloses a tender, lightly sweet crumb, perfect with an asado or a stew.

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Ingredients

Ingredients

Finition

Optional extras

Nutrition facts

285 kcal per serving

Protein
9.7 g
Carbohydrates
45.4 g
of which sugars
3.9 g
Fat
6.3 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, yeast, sugar and salt in a large bowl.
  2. Add the lukewarm milk and water along with the melted butter and knead for 10 minutes until you have a supple dough.
  3. Cover and leave to rise for 1 hour 15 minutes, until doubled in size.
  4. Knock back the dough, shape it into a large round ball and place it on a floured baking tray.
  5. Make a cross-shaped cut on top, brush with milk and sprinkle with sesame seeds if you like.
  6. Bake at 200 °C for 35 to 40 minutes, until the crust is golden and the bread sounds hollow.

Variations and tips

Herb country bread. Add a tablespoon of finely chopped rosemary to the dough for a more rustic flavour.

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Original Ecomely recipe.