Comments on: Pan Gallego de Centeno – Galician Rye Bread

By: audio technica noise cancelling headphone

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By: Fred Frase

Fred Frase — Sun, 12 Sep 2010 13:39:44 +0000

Cast iron cookware is the best, plain and simple. I used non-stick stuff for a long time, but a nice, big steak fried in a cast iron pan plays in a whole different league. Besides, you can buy a high quality pan for less than 80 bucks and it will last you a lifetime. The non-stick stuff may last 3 years or so if you are very lucky. If you dig around a bit, you can often find a quality pan on sale. There are always some amazing offers on cast iron cookware posted on the cast iron pots website. Alright, that did it, now I'm hungry. I'm off to the kitchen to clog my arteries with some steak and eggs.

By: Angelia Stoler

Angelia Stoler — Wed, 28 Jul 2010 12:06:31 +0000

get a remigton straightener. Also, i love conair.

By: roel centeno

roel centeno — Wed, 23 Sep 2009 11:06:22 +0000

wow…from chef pastry: roel centeno

By: Pan Gallego de Centeno (Galician Rye Bread) « A Bread A Day

Pan Gallego de Centeno (Galician Rye Bread) « A Bread A Day — Mon, 21 Sep 2009 20:40:22 +0000

[...] Gallego de Centeno (Galician Rye Bread) Adapted from Apple Pie, Patis, & Pâté Makes 1 large [...]

By: Beth

Beth — Fri, 18 Sep 2009 21:20:33 +0000

Just made this last night, and used it for some pa amb tomàquet. Fantastic recipes, both! You've got a fabulous site; I'd be lying if I said I didn't get a ton of inspiration here.

By: Graciela

Graciela — Tue, 01 Sep 2009 13:19:13 +0000

I am from Galicia… My grandma used to bake this bread when I was little, and she used to bake it among the burning ashes, covering the dough with cabbage leaves… We had our own rye fields so the flour came from grinding the grains in the public mill (still made of stone)… I can smell it… Mmmmmm… Delicioso!!!

By: Claire

Claire — Sun, 31 Aug 2008 20:06:33 +0000

Wow! That crust looks gorgeous. The craggy surface is very appealing. This would be a fun one to try. I am always looking for new shapes for my bread. last blog post: Semolina Sandwich Loaf

By: Natashya

Natashya — Fri, 29 Aug 2008 12:53:24 +0000

Beautiful loaf, I have not heard of that one before. I like the hershey’s kiss comparison – it is so true.
I am partial to rye – it is more flavourful and not as expensive as wheat.

last blog post: Don’t Eat The Crust!

By: YeastSpotting August 29, 2008 | Wild Yeast

YeastSpotting August 29, 2008 | Wild Yeast — Fri, 29 Aug 2008 07:01:09 +0000

[...] Pan Gallego de Centeno – Galician Rye Bread ~ Apple Pie, Patis, and Pâté [...]