If you want a simple introduction to the food of Portugal, saloio bread, or pão saloio, is a tasty way to ease into the cuisine of Northern Portugal. "Saloio" means "peasant" and this traditional bread is often referred to as peasant bread or farmhouse bread that originated in the countryside north of Lisbon in the region of Ponte do Rol. This bread has been around for more than a century, but it's still one of the most popular breads you can buy from a local baker.
If you've made bread before, this recipe won't surprise you, but if you're a novice, here's a bit of information beyond the recipe to help you through the steps.
Simple or Whole Grain
This recipe is really two recipes in one. It calls for all-purpose flour and it's mixed and kneaded like you would other homemade breads like sourdough or whole wheat bread. However, once the dough has completed its first rise and has been divided and shaped for the second rise, the recipe gives you the option to knead in rye flakes, sunflower, and sesame seeds. The plain bread is great, but the seeds make the bread a little more... engaging.
Pay attention to your yeast's expiration date: Unfortunately, yeast doesn't stay "alive" forever. Buying it in bulk to save a buck or two is tempting, but if it sits around too long, it won't do its job of pumping up your bread. Bakers who make bread often buy active dry yeast in a jar, but buying pre-measured packets to use immediately is best for people who don't bake as often.
Make sure your oven is hot: This recipe calls for the oven to be preheated to 425 degrees Fahrenheit, which is hotter than everyday recipes like a cake or casserole require. The high heat helps the bread form a crust on the outside and leaves a chewy crumb (the loaf's interior) we expect from "artisan" breads.
Take its temperature: Instant-read thermometers are great for bread as well as meat! Artisan breads like this one are deceiving because the crust can be a beautiful brown while the inside is still developing (read: raw). The internal temperature should reach 190 degrees Fahrenheit before you take it out of the oven. This means poking a hole in your bread, but no one will notice and a tiny blemish is better than slicing into undercooked bread.
Resist opening the oven: The smell of fresh bread may taunt you, but try not to open the oven too much. Every time the oven is opened, the temperature drops significantly which will extend your baking time.
This heavy rustic bread goes well with soup like the traditional caldo verde made with sausage, greens, potato, but this bread is good enough to eat on its own still warm from the oven. It's also pretty good with a drizzle of olive oil or butter, too.
- 330 grams water
- 2 teaspoons salt
- 11 grams active dry yeast (or 1 packet granulated yeast)
- 500 grams all-purpose flour (this is 4 and 2/3 cups flour)
- 1 teaspoon sunflower seeds
- 1 teaspoon sesame seeds
- 1 teaspoon rye flakes
- Place water and salt in the bowl of a food processor and pulse for two minutes.
- Add half of the flour and yeast and pulse until everything is combined. Add remaining flour and pulse until a dough forms.
- Let dough rise until doubled in volume, approximately 90 minutes.
- Divide dough and shape into two smaller balls. Place on a baking sheet lined with parchment paper. Sprinkle with flour.
- For the whole grain breads, flatten dough balls and pour a tablespoon of rye flakes, sesame seeds, and sunflower seeds in the middle. Knead dough until grains are well mixed.
- Preheat oven to 425 degrees Fahrenheit.
- Place dough balls on the tray. Allow to rise for another 30 minutes. Lightly brush tops of dough with water and sprinkle with seeds. With a sharp knife or kitchen shears, make two shallow slashes (1/2 inch) on the surface of each dough ball.
- Bake for approximately 30 minutes and the internal temperature reaches 190 degrees Fahrenheit.
|Calories240Calories from Fat10|
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|Calories from Fat10|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.