O pão de centeio é um clássico da panificação portuguesa, apreciado pelo seu sabor rústico e textura densa. Esta receita combina farinha de centeio e de trigo para um pão mais equilibrado e fofo, que é perfeito para o dia a dia. A levedura lenta durante a noite desenvolve um sabor complexo e delicioso, resultando num pão com uma crosta estaladiça e um miolo húmido e aromático.

Ingredientes

  • (para 1kg de massa):
  • 400g de Farinha de Trigo
  • 600g de Farinha de Centeio
  • 1 Pacote de Fermento desidratado (porque dá para 1kg, senão siga as recomendações do fabricante)
  • 600ml de Água Fria
  • 1 c.s. de Sal

Preparação

  1. Dissolva o fermento na água.
  2. Para amassar manualmente, junte todos os ingredientes numa taça grande e com um garfo, mexa até a massa ficar com textura de areia molhada.
  3. Coloque a massa sobre uma superfície enfarinhada e vá amassando. Para esta quantidade de massa pode preferir amassar metade de cada vez. Sem problema! Uns 4 minutos a amassar bastarão.
  4. Se tiver robot de cozinha, coloque todos os ingredientes e deixe amassar uns 2 minutos. Para esta quantidade de massa, precisará de fazer 2 lotes.
  5. Coloque a massa numa taça, cubra com um pano e deixe a levedar durante a noite.
  6. No dia seguinte, aqueça o forno a 200ºC, e coloque uma taça de água lá dentro.
  7. Coloque a massa sobre papel vegetal (esta quantidade dá-lhe 4 pães) e leve a cozer durante 30 minutos. Pode moldar o pão numa forma mais perfeita, ou basta despejar a massa.
  8. Suba a temperatura para 250ºC e deixe mais 20 minutos.
  9. Se tiver um termómetro de cozinha, confirme qe a temperatura interna dos pães ronda os 98ºC.
  10. Coloque numa grelha e deixe arrefecer completamente.
  11. Para congelar, basta colocar num saco, e para descongelar, retire 1h antes de consumir e deixe a temperatura ambiente.

From the heart of Portuguese bakeries to your home oven, here is the freshly translated recipe.

Rye Bread

Rye bread, or Pão de Centeio, is a staple in many parts of Europe, and this Portuguese version is wonderfully hearty and flavourful. Unlike 100% rye breads which can be very dense, this recipe blends rye flour with wheat flour, resulting in a lighter loaf with a softer crumb while still retaining that characteristic tangy, earthy flavour of rye. It’s the perfect bread for sandwiches, toast, or simply to enjoy with butter.

The long, slow overnight fermentation in the fridge is a key step in this recipe. This cold-proofing method doesn’t just develop a deeper, more complex flavour in the dough, but it also makes the bread easier to digest. Another crucial technique is adding a bowl of water to the oven while baking. This creates a steamy environment, which allows the bread to expand fully (a great “oven spring”) and helps to develop a beautiful, crisp, and golden-brown crust.

Don’t be intimidated by bread making; this is a remarkably straightforward, no-knead style recipe that is perfect for beginners. The dough is quite wet and sticky, which is normal for rye breads, so don’t be tempted to add too much extra flour. For an extra touch, you could add caraway seeds or sunflower seeds to the dough for added texture and flavour.

Ingredients

  • (for 1kg of dough):
  • 400g strong white bread flour
  • 600g rye flour
  • 1 packet of instant dried yeast (check manufacturer’s instructions for 1kg of flour)
  • 600ml cold water
  • 1 tbsp of salt

Preparation

  1. Dissolve the yeast in the water.
  2. To mix by hand, combine all the ingredients in a large bowl and stir with a fork until the dough has the texture of wet sand.
  3. Place the dough on a floured surface and knead it. For this quantity of dough, you may prefer to knead half at a time. This is no problem! Kneading for about 4 minutes will be sufficient.
  4. If you have a stand mixer with a dough hook, place all the ingredients in the bowl and knead for about 2 minutes. For this quantity, you will need to do it in two batches.
  5. Place the dough in a bowl, cover with a cloth, and let it prove overnight in the refrigerator.
  6. The next day, preheat the oven to 200°C (180°C Fan / Gas Mark 6), and place a baking dish with water on the bottom rack.
  7. Place the dough on parchment paper (this quantity makes 4 small loaves) and bake for 30 minutes. You can shape the dough into a more perfect loaf, or simply pour the dough out.
  8. Increase the temperature to 250°C (230°C Fan / Gas Mark 9) and bake for another 20 minutes.
  9. If you have a kitchen thermometer, confirm that the internal temperature of the loaves is around 98°C (208°F).
  10. Place on a wire rack and allow to cool completely.
  11. To freeze, simply place in a bag. To defrost, remove it about 1 hour before consuming and leave it at room temperature.