1 packet of active dry yeast for bread
3 spoons of sugar
1 spoon of salt
1/2 cup of warm milk
1/2 cup of lukewarm water
1 1/2 cups of all-purpose flour
1 egg
1 egg yolk
2 spoons of unsalted butter, melted
1 1/2 cups of centeo
1 egg yolk for brushing
1 packet of active dry yeast for bread
3 spoons of sugar
1 spoon of salt
1/2 cup of warm milk
1/2 cup of lukewarm water
1 1/2 cups of all-purpose flour
1 egg
1 egg yolk
2 spoons of unsalted butter, melted
1 1/2 cups of centeo
1 egg yolk for brushing
Make the sponge: In a bowl, combine yeast with 1 spoon of sugar and salt until it forms a paste
Add warm milk mixed with lukewarm water and stir
Join 1/2 cup of all-purpose flour and mix until it forms a batter
Cover with a cloth and let it rise for 30 minutes
Beat the egg with egg yolk and add melted butter
Beat again and pour into the sponge
Mix well and add the remaining flour and centeo, stirring in slowly
Mix well and let it rest until it has doubled in volume
Transfer to a 9x5-inch loaf pan greased and floured, and brush with egg yolk
Let it rest for another 15 minutes and bake in a preheated oven at medium heat until the surface is golden.
