Mallorcan Pan sin Sal

Ingredients for 1 servings:

• 320 g wheat flour type 550
• 80 g rye flour
• 7 g dry yeast
• ½ tsp sugar
• ½ tsp sea salt
• 220 ml water, lukewarm
• 20 ml olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 50 minutes

the bread for Pamboli

Put the flour in a bowl. Sprinkle the salt around the edge and the sugar on top of the yeast. Then add the lukewarm water and then the oil. I always wait a moment before kneading until small bubbles form. Then I knead with the mixer for about 2 minutes on a low speed and then for another 3 to 4 minutes on a higher speed. The dough should no longer stick to your hands. Place in a warm place until it has increased significantly in volume. Now form a loaf, making sure your hands are floury. Place back in a warm place to rise. The volume should increase considerably again. This can take another 50 minutes. Set the oven to 220°C (top/bottom heat) and bake for about 15 minutes, then reduce the temperature to 190°C and bake for another 20 to 25 minutes. The bread is ready when it sounds hollow from the bottom. I should mention that I bought this bread from several bakeries in Mallorca. None of them taste the same. After many attempts, I’ve now discovered what’s almost the perfect recipe for me.