How to make
Pan Moreno Mallorquin Bread is a traditional bread made mainly from the typical wheat grown on the island, called xeixa. It is characterized by having a sweeter taste, lower gluten content and is more easily absorbed by the body.
This typical island bread is mainly used for the traditional Pa amb oli or so called slices of bread with olive oil, tomatoes, anchovies.
Since it is difficult to find this type of flour in some parts of the world, usually high-quality whole wheat flour can be used and more honey or sugar is added to the dough to bring the bread closer to the authentic slightly sweet taste that it should have.
This kind of whole grain bread needs to be thicker and that's why not a lot of yeast is used.
Here's how to prepare it.
Dissolve the yeast in half the slightly warmed water with the sugar or honey. Stir and let it activate.
Pour the two types of flour - white and whole grain and the salt into a bowl.
Make a well in the middle and pour the oil, yeast and remaining water into it.
Knead a smooth dough and let it rise in the bowl for 1 hour, covered with cling film.
When it has doubled in size, turn it over onto a greased or lightly floured surface and press the air out of it with gentle pressure.
Shape the bread into an oval shape, make a few slits with a sharp knife and sprinkle with whole grain flour.
Put the bread in a greased baking pan and let it rise again for 1 hour.
Bake the traditional bread in a 390°F (200°C) oven for about 40 minutes.
Leave it to cool completely on a wire rack before slicing.
Enjoy your meal!
