Chilean Toasted Flour Bread — Homemade Pan con Harina Tostada Recipe

Versión en Español

Chilean pan con harina tostada is a homemade bread in which about a third of the flour is harina tostada, Chilean toasted wheat flour, giving the rolls a darker crumb and a nutty, toasty flavor. It takes 90 minutes of preparation including rising, plus 25 minutes of baking, and makes 8 to 10 rolls for 4 people.

It is a simple, practical recipe that brings the characteristic flavor and texture of toasted flour to everyday bread, best eaten fresh from the oven.

How to Make Chilean Toasted Flour Bread?

Toasted flour bread is basically the traditional recipe for simple homemade bread, with roughly one third of the total flour replaced by harina tostada. The dough is activated with fresh yeast, kneaded with lard, left to rise, shaped into rolls, and baked until they sound hollow.

Nutritional Information

Each serving of toasted flour bread contains approximately 485 kcal, 12 g of protein, 12 g of total fat (5 g of saturated fat), 25 mg of cholesterol, 76 g of carbohydrates, 2 g of total sugars, and 420 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Pan con Harina Tostada Recipe

Preparation: 90 minutes
Cooking: 25 minutes
Servings: 4 people

Ingredients

• 600 g (4 3/4 cups) of all purpose flour
• 350 ml (12 fl oz) of warm water
• 250 g (2 cups) of harina tostada (toasted wheat flour)
• 50 g (1.8 oz) of lard
• 25 g (0.9 oz) of fresh yeast
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1 egg, beaten with a little water, for brushing

Instructions

1. In a medium bowl, combine the yeast, about 50 ml of the water, a tablespoon of flour, and the sugar. Stir gently until dissolved and let it rest, covered, for about 15 minutes or until it doubles in volume.

2. In a large bowl, combine the sifted flour and the toasted flour, make a well in the center, sprinkle the salt around the edges, and add the lard and the yeast mixture. Bring everything together little by little while adding the rest of the warm water, and knead for about 10 minutes until the dough is smooth and does not stick to your hands. Place it in an oiled bowl, cover with a clean cloth, and let it rise for one hour.

3. Turn the dough out onto a floured surface and shape 8 to 10 round rolls of the size you like. Set them on a floured baking tray, brush the tops with the egg and water mixture, make a few decorative cuts on the surface, and let them rest, covered.

4. Preheat the oven to 200 C (392 F) for at least 10 minutes. Bake the rolls for 20 to 25 minutes, until lightly golden and hollow sounding when tapped on the bottom. Cool on a rack and serve warm or cold, on their own or with butter, jam, cold cuts, or cheese.

Additional Tips

Toast your own flour

For a more intense flavor, toast wheat flour at home in a dry pan over medium heat, stirring constantly, until it turns golden brown.

Add more fat for a softer crumb

If you prefer a softer bread, add a little more lard or oil when kneading. It makes the crumb fluffier and keeps the rolls tender for longer.

Expect a denser dough

Toasted flour has no active gluten, so the dough rises less than plain white bread dough. Give it the full hour to rise and do not add extra flour when kneading.

Frequently Asked Questions (FAQs)

1. Can I make this bread without fresh yeast?

Yes, you can use dry yeast instead. Use about one third of the amount of fresh yeast the recipe calls for, roughly 8 g of dry yeast for 25 g of fresh.

2. How do I get a crisper crust?

Place a tray of water in the bottom of the oven while baking to create steam, which gives the rolls a crisper crust.

3. Can I replace the lard?

Yes. Use olive oil or melted butter for a lighter option or if you have dietary restrictions.

4. Can this bread be frozen?

Yes. Freeze the rolls once completely cool. To serve, warm them briefly in the oven or microwave.

What Is Harina Tostada?

Harina tostada is wheat flour made from grains that are toasted before milling, a staple of the Chilean countryside. It is slightly coarser than regular flour and gives baked goods a deeper texture, and the toasting lowers its moisture, which helps it keep for longer.

Toasted Flour in Chilean Cooking

Chileans stir harina tostada into cold drinks such as ulpo and chupilca, add it to soups, and bake it into cookies and breads. Mixing it into bread dough is a simple way to bring that familiar country flavor to the everyday roll.

Did You Know?

Toasted flours in general are made from many different ground and toasted cereals and are eaten mainly in South America, Europe, and Africa.

Recommended

• Chilean Pan Amasado Recipe
• Chilean Pan Coliza Recipe
• Chilean Pan Minero de Lota Recipe
• Chilean Toasted Flour Soup Recipe