The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Galletas de campo o de piso

traful's picture

Galletas de campo o de piso

Hello, I am new to this site but I am looking for a recipe for Galletas de campo, mercedina o de piso .

An old form bread typically found in the Argentinian farm towns.

joaninha's picture

Are you looking for recipes in English or Spanish?


If you search using " galletas de campo" recetas" you will find several, such as at:


Hope this helps,



traful's picture

Hi Joana

Thank you for your effort but unfortunately is not what I am looking for.

To answer your question about language could be English, Spanish or any other, at this point

any one will be fine .

I been searching for such a long time!!!.

The size of the bread “Galleta de Campo” is about 7’ round, like a grapefruit, with a semi heart


Because still the make it in Mercedes – Buenos Aires they called Mercedina, but in my opinion

the origin  of this bread could easily be Spain, France or Italy.

As a matter of fact my Grandfather own a bakery in Argentina, and I vaguely remember that they

use to make some similar in Spain,  where he was from.

This link will show a picture of the bread in question.




Daisy_A's picture

Hi Danny,

Thanks for the photo. Makes it a lot easier to see what you are interested in.

Is this the sort of bread?

Looks to me that, as you say, it ls similar in consistency to Spanish 'pan de campo'. That is, it is relatively low hydration (around 50%) with the addition of fat (originally pork or beef fat but now possibly butter or olive oil), high in yeast and therefore swift rising. 

Do you think the Spanish pan de campo on the link below might produce a similar loaf? The picture is not so good as the loaf is not baked out to a golden colour but it looks like it could be similar.

Obviously the shaping is different. On the 'From Argentina with Love' video it shows it being shaped very quickly by machine so hard to see. However they say for a loaf that they take 3 ropes and twist them round. Looks like the lovely version you posted on the link is made in a pan or case but on FAWL they show them baking them more freeform.

Do let us know if you get any further with this. I would also be interested in trying this type of bread at least once.

Best wishes/saludos, Daisy_A

traful's picture

Thank you all for the interest on my quest.

To clarify the subject, is not Pan de Campo, which also is made on the same bakeries

And the crust is light golden.

Imagine an peeled orange and you open it in the middle with your thumbs, that’s how you split

this bread, you will find white interior and same resemblance to the puff pastry in the sense that

you can separate in thin layers, but I do not think they use much fat in the process because  after

2 or 3 days become dry and if you squeeze the interior of it comes apart (powder like) somewhat

with the consistency and hardness of a meringue.

In the other hand the crust about 1/8” thick is harder, much like a Filone bread.

This is another link that might be of some help


Daisy_A's picture

Hi Danny, 

Thanks for this more further info. As said above I would expect the crust to be more golden. Dry after a few days does sound like low hydration bread.  Did the heart shaped bakery bread look anything like it? Lamination in puff pastry can rely on fat but this looks different.

See from your recent pictures that this is eaten traditionally with chorizo. Came across references to an Argentinian festival of 'chorizo seco y la galleta de campo' in Bolívar, that is trying to promote rural foods. 

This is a facebook page about it. Do you think it might be worth contacting the organizers? Bread at the very bottom of the page does look like what you sent in the last post:

Hope you get a recipe. If you do, do pass it on!

Best wishes, Daisy_A