Spain: Spanish bread – Pan de horno

PaellaI was making paella this week, and while I considered writing about how I made that, my challenge for this year was to cook new recipes rather than repeat those I’ve made before. So to go with the meal I made these little Spanish bread rolls, not that you really need bread, but it was there just in case people were extra hungry.


The recipe is adapted from the Hairy Bikers recipe (omitting the olives), although if you search for pan de horno online you can find lots of others.


  • 1 tsp caster sugar
  • 250ml warm water
  • 1 x 7g sachet of fast-action dried yeast
  • 450g strong white bread flour
  • 2 tsp salt
  • 3 tbsp olive oil


  1. Spain Pan de hornoA bowl add the warm water, yeast and sugar and leave for 10 minutes until it has a layer of foam on top.
  2. In a separate bowl add the flour and salt and mix together.
  3. Make a well in the centre of the flour and then add the liquid mixture. Begin to mix together and when it starts to form a dough add the olive oil slowly to incorporate.
  4. Knead the dough for about 10 minutes, and then put in a lightly oiled bowl and cover with cling film for around an hour.
  5. Prepare a baking sheet with greaseproof paper.
  6. Take the dough, knock it back then divide it into eight pieces.
  7. Shape each piece in to an oval shape by pulling the dough from the sides into the middle. Place them on the baking sheet with the smooth side up. Use scissors to snip the tops a couple of times. Cover with a tea towel for around 1 hour. In the mean time pre-heat the oven to 200oc.
  8. Bake for 15-20 minutes until a light brown colour. Then place them on a wire rack to cool.

Spain Pan de horno

Spelt loaf with chorizo and ham

Spanish flagThis is a loaf inspired by the Hairy Bikers Big Book of Baking. I would highly recommend this book for a range of different bread recipes from around the world. This was simple to make and extremely satisfying – essentially a ready-made sandwich. While this is a Spanish inspired recipe (Pan de espelta con chorizo y jamón), I’m informed by a reliable source that in Portugal there is a similar type of bread which often also has cheese in it too so if you want to be a little more indulgent you could add a little cheese to the ham and chorizo.

Spelt bread with chorizoIngredients

450g wholegrain spelt flour plus extra for dusting
2 tsp baking powder
7g  fast-action yeast (one sachet if you use these)
1 tsp salt
300 ml water
oil for greasing
75g s chorizo or salami (this could be sliced or chopped) torn into pieces –
100g sliced ham

1) In a large bowl add the spelt flour, baking powder, yeast and salt into a large bowl and mix well.
2) Make a well in the centre and slowly add the water and mix together until the flour has been incorporated.
3) Spread a little flour onto the work surface and then knead the dough on this surface for around a minute or two. It’s important not to knead spelt flour for too long.
4) Put the dough in a bowl, and cover with cling film or a tea towel for around an hour or until the dough has doubled in size.
5) Pre-heat the over to 180oC/Fan 160oC.
6) When the dough has doubled in size, spread a little flour onto the work surface and roll out the dough to a rectangle shape that is about 20x30cm.
7) Sprinkle the chopped chorizo and ham evenly over the dough surface.
8) Roll up the dough gently, like a swiss roll and place the roll on a floured baking sheet (or on a tray lined with baking paper).
9) Bake for around 40-45 minutes until it is golden brown and sounds hollow when tapped underneath.
10) Leave to cool on a wire rack for at least 10 minutes before you start to slice it.

Spelt bread with chorizo and ham