A Tour of Spanish Breads
Jorge Roman | Traveling with Jorge
Bread is a universal staple in all countries. In Spain, the types of bread and traditions surrounding it relate strongly to the rich history of the country. To understand this simple food better, it is best to start with a quick review of the history of Spain and how it has blended international traditions over time.
Spain is one of two countries (the other being Portugal) that comprise the Iberian Peninsula. Due to its geographic position the peninsula has been invaded by several cultures since ancient times: Phoenitians, Greeks, Romans, Visigoths, Barbarians, Muslims, Christians (later reconverted to Catholics after eight centuries of Moorish influence). If you dare to check DNA from any Iberian native, the mix is unbelievable. Moors (North African Muslims) invaded the peninsula in 711 AD and ruled until their defeat at Granada in 1492 AD (the same year Columbus sailed the ocean blue). Over the course of 781 years of domination, the Muslims lived in “harmony” with Jews and Christians. For a time, they shared and integrated everyday aspects of each other’s lives. Today, many facets of Spanish daily life come from that era.
Muslims at that time introduced the massive farming of wheat. The inner plateau of the Iberian Peninsula had the perfect weather conditions to produce in large amounts. Although it was not until the 17th century(after the invention of the windmills that eased the milling of wheat), bread became an everyday essential part of our diet.
The mixing of cultures left not only a deep impression in our genes, but also on our way of life. The effect of the cultural cross-pollination can differ from region to region. In the far north, you’ll find Celtic and French influences in culture and attitudes. That affects farming as you see more rye and barley, while further south, the more Mediterranean and North African tendencies become more apparent. In the 19th century, the Spanish Empire was winding down, most of the population could not get any education and their only sustenance was farming the landlord’s properties. In the area of “La Mancha”(central Spain) and Andalucia (southern Spain), besides the wheat, olive oil is another of the basics. These two humble foods were all they could have all year around, as both can be stored. They also had to wait for seasonal vegetables. Imagination came to kitchens making variations of basic ingredients. Bread was the main ingredient in creating filling meals.
As time has gone by, things have changed a lot, especially for those who live in a big city. Believe it or not, these days in Madrid it is not easy to find good bread. All you see are those shelves in supermarkets filled with bread "just baked". Obviously those are pre-cooked and frozen and at some stores they might have an oven to finish the process of baking.
Some stores that specialize in artisanal bread and real bakery products are very popular, and those people who are lucky to live nearby visit on a daily basis. One of those bread shops is about 15 mins on foot from my home. They sell all their bread within 2-3 hours.
There are different types of breads around the country:
Cornbread from north west Spain (Galicia) is one of my favourites, but not easy to find in Madrid.
Image | Cookidoo
Molletes de Antequera, originally unleavened and inherited from the Jewish influence, these are a staple in the south. By the way, Antequera is not far from my birthplace of Málaga.
Image | Receta Cuisine Companion
Unfortunately, not all is that pretty regarding bread in Spain. This country, for reasons I don't understand, is the only one in the European Union where the massive production of transgenic flour (genetically modified wheat) is allowed. In Europe, only four countries use modified wheat:
Check Republic uses only 185 acres for GM wheat.
Slovakia uses 340 acres.
Portugal, 17300 acres.
Spain 320000 acres.
In fact, 95% of all Spanish wheat produced are genetically modified organisms. So, if you want to buy bread made with "real" wheat, the prices go up considerably. We all know the lower the production, (non GM wheat), the higher the costs.
Now, I wanted to share with you what I got for the rest of the week. I took a 15 minute walk to my closest store, and I was lucky to find organic wheat bread:
Left, traditional loaf of crusty bread. (Found all over Spain) Center, sourdough wholemeal boulé from mid north west Spain, (León) Right, obviously..., baguette.
Anyway, that does not stop me to treat myself and enjoy one of the pleasures in life which is just bread dipped in Extra Virgin Olive Oil (EVOO) with a pinch of salt. Mmmmm…yummy!
Ok folks, I hope you enjoyed this time reading and looking. I certainly did making (and eating) all this for you. Hasta la vista Chicos!!
