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Pan de Salvado

Serves 10 Bread vegetarian, Breads & Pastry

Pan de Salvado

Pan de salvado, a staple in the diet-conscious bakeries of Buenos Aires, has made its way into homes across Argentina. Originally favored by those mindful of their health, this bran bread has become a beloved everyday loaf. Its denser texture sets it apart from the lighter pan casero, offering a heartier bite that resonates with the urban hustle of porteño life.

With a subtle sweetness from honey or sugar and a satisfying density, Pan de salvado offers a nourishing experience with each slice. Its nutty undertones from the wheat bran and a touch of saltiness create a balanced flavor profile, making it a perfect companion to morning coffee or afternoon mate.

Ingredients

  • 350 g (3 cups)wheat flour
  • 100 g (3.5 oz)wheat bran
  • 7 g (2 tsp)yeast
  • 1 tspsalt
  • 1 tbsphoney or sugar
  • 320 ml (1 1/3 cups)water

Method

  1. In a large mixing bowl, combine 350 g (3 cups) wheat flour, 100 g (3.5 oz) wheat bran, 7 g (2 tsp) yeast, and 1 tsp salt. Stir these dry ingredients together until they are evenly distributed. Add 1 tbsp honey or sugar and 320 ml (1 1/3 cups) water to the dry mixture. Mix with a wooden spoon or your hands until a rough dough forms, ensuring all the flour is incorporated.
  2. Transfer the dough to a lightly floured surface. Begin kneading by folding the dough over itself and pushing it away with the heel of your hand. Rotate the dough slightly and repeat, kneading for about 10 minutes. The dough should become smooth and elastic, with a slightly tacky feel but not sticky.
  3. Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for about 1 hour, or until the dough has doubled in size. You will know it has risen sufficiently when you gently press a finger into the dough and the indentation remains.
  4. Once risen, gently deflate the dough by pressing down with your hands. Transfer it back to the floured surface and shape it into a loaf by flattening it into a rectangle, folding the sides in, and rolling it up tightly. Place the shaped loaf seam-side down on a baking sheet lined with parchment paper.
  5. Cover the loaf with a towel and let it proof for 30 minutes. During this time, preheat your oven to 200°C (400°F). The loaf is ready to bake when it has visibly puffed up and springs back slightly when pressed.
  6. Place the baking sheet with the loaf in the preheated oven. Bake at 200°C (400°F) for about 35 minutes, or until the loaf is firm and sounds hollow when tapped on the bottom. The crust should be a deep golden brown.
  7. Remove the bread from the oven and transfer it to a wire rack to cool completely. Cooling allows the interior to set properly, making it easier to slice. Once cooled, slice and enjoy your homemade Pan de Salvado.