Try these awesome soft Spanish bread or mollete for your breakfast! Originally from a place called Antequera and is a typical breakfast bread in Andalusia, Spain.
The typical way to eat it in Andalusia is have it cut into halves, toast it, drizzle some good extra virgin olive oil and place some sliced good tomato on top. Finish it off some some salt. In some place it's served with pureed tomato instead of sliced ones. Either way, it's delicious!
More Healthy Bread Recipes
- Whole wheat English muffins
- No-knead cheese whole grain bread
- Everything bagel whole wheat pull apart bread
- Whole grain wheat spelt bread
- Fast no-knead multi-seed bread
Video
Rectification: use 2 ¼ teaspoon dry yeast (7 g), not 4 teaspoon as mentioned in the video.
📖 Recipe
Mollete Bread
Try these awesome soft Spanish bread or mollete for your breakfast! Originally from a place called Antequera and is a typical breakfast bread in Andalusia, Spain.
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Servings: 5 rolls
Ingredients
- ⅔ cup warm water plus 3 tablespoon more (200 ml)
- 1 tablespoon granulated sugar
- 2 ¼ teaspoon dry yeast (7 gr)
- 2 cup bread flour (250 gr)
- ¾ cup whole-wheat flour (100 gr)
- 1 teaspoon salt
- 1 ½ tablespoon wheat-bran , optional
- 1 tablespoon powdered milk
- 2 tablespoon extra virgin olive oil (30 ml)
Instructions
- Dissolve sugar in warm water, mix in dry yeast and leave to activate (gets foamy) for more or less 5 minutes
- In a mixing bowl, add the rest of the ingredients except the yeast mixture and oil. Mix well
- While using low speed with your mixer, pour in yeast mixture and oil. Let it come together, increase speed and knead for 10 minutes
- Form dough into a ball and place in a greased bowl and coat dough well with oil. Leave to rise until it doubles in size, in a warm place
- Take out dough and roll into a log, more or less. Roughly divide dough into 5 pieces. Form them into balls
- Roll each of the balls into oval shaped disks with more or less 2cm thickness. Place them on a floured baking sheet, on a baking tray. Cover baking tray tightly with greased cling wrap. Leave to rise until double in size
- Have the oven preheated at 340ºF (170ºC). Pour some boiling water in a baking tray and place it on the oven's bottom surface. This will create steam that helps the mollete to rise beautifully when baking. Put in baking tray with mollete in the oven and bake for 25 minutes or until golden brown and fully cooked. *oven temperature varies so adjust accordingly
- When they're done, cool them on a wire rack. Slice them into halves, toast and eat with whatever toppings or spreads that you desire
Nutrition Facts
Calories: 350.1kcal, Carbohydrates: 60.2g, Protein: 12.2g, Fat: 8.1g, Saturated Fat: 1.3g, Cholesterol: 1.5mg, Sodium: 481.9mg, Potassium: 247.7mg, Fiber: 6.7g, Sugar: 3.3g, Calcium: 33.6mg, Iron: 1.8mg
Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
DHall says
Thank you so much for this recipe! My husband and I miss the bread (and jamon) after living in Andalusia for 4 years. We used to buy them at the store, where they weren’t fully cooked and then we would finish baking them at home. Wonderful! Honestly, the first couple of times, we didn’t realize we needed to finish baking them and liked them that way, too. Fantastic bread!
Bea says
I’m happy to hear that you both are enjoying the bread. It’s vert famous and common in Andalusia, as you might already know. Thanks for leaving your comment!
Kevin says
Hi Bea,
Could you make these the night before and bake them the next morning?
Bea says
Hi Kevin! I haven't tried it but maybe it could be done? Slow-proof the dough in the fridge and shape it the next day. Let me know how it goes.
Lesley says
Great recipe.
I spend time in Benalmadena on the costa del sol and have molletes de antequera all the time. However living in the UK have missed these.
I adapted it to make in my panasonic breadmaker. Put half quantity into the pan and used the 45 minute pizza setting. This did all the kneading for me. Then followed from step 4 - put in a bowl. I made 3 mollete and they were fantastic.
Thanks for the recipe
Lesley
Bea says
Ahh yes, molletes de Antequera are famous here. I'm happy to know that now you can have your own mollete whenever you want. Thanks Lesley!
Jackie Hicks says
I had this last summer when I visited a friend in Spain and have been using this recipe since. It’s an awesome recipe the bread is so yummy.
Bea says
Yea? That's great, I'm glad you liked it. I make this all time since this is the only bread that my husband loves for his breakfast. Thank you Jackie!
Barbara says
Will me making these today. Thank you for sharing. Have been looking for this recipe for a while. It has been a very long time since I had an authentic molletes bread.
Bea says
Awesome! I just happened to make a batch today since my husband always has it for breakfast :D. Thanks Barbara! 😍
Ashley says
I currently live in Andalucía but will be forced back to America next spring 😭 I’ve been desperately looking for an authentic mollete recipe and this looks great! Thank you so much for this!!!
Bea says
Hope you'll be able to take the memories back to the States with these mollette! Outside Andalucia, most bakeries don't even have/know what mollete is :D!