Pan de Muerto — or “Bread of the Dead” — is a soft, sweet Mexican bread traditionally made to honor loved ones during Día de los Muertos. As an educator, introducing this recipe in your classroom or community is a wonderful way to teach students about Mexican culture through food. This version uses a sourdough starter for a more natural fermentation, bringing depth of flavor and a hands-on lesson in slow baking.
What Is Pan de Muerto?
Pan de Muerto is often placed on ofrendas (altars) to welcome the spirits of loved ones back during Día de los Muertos. Its round shape represents the cycle of life and death, while the bone-shaped decorations symbolize the deceased.
Ingredients:
- 150g active sourdough starter
- 500g flour + 1/2 cup extra
- 100g warm almond milk
- 3 whole eggs + 3 egg yolks
- 150g sugar (or substitute)
- 4g salt
- 2 tsp orange extract
- 114g or 1 stick of room temperature butter
Instructions:
- Mix the starter with warm almond milk until fully combined.
- In a large bowl, add half the flour and the milk/starter mixture.
- Add the remaining flour, sugar, salt, and orange extract. Gradually mix in the eggs.
- Add butter a little at a time until the dough forms (it will be sticky).
- Knead using slap-and-folds on the counter. Rest between sets and repeat 3 times.
- Let dough rise in a greased bowl until doubled (4–6 hours).
- Divide into dough balls (one per loaf), reserving extra for decoration.
- Shape “bones” and center “skulls,” then place on top of each loaf.
- Final proof for 2–3 hours.
- Brush with egg wash and bake at 350°F for 20–25 minutes. Finish with sugar.
Peep the video below for step by step instructions
Why It’s Great for the Classroom
This recipe opens conversations around cultural heritage, symbolism, and traditional food practices. Using a sourdough starter adds a fermentation science element that can tie into STEM discussions. It’s perfect for home ec classes, multicultural studies, or community events around October and November.
Let me know how it turns out and let me know what you’d like to see next. Buen provecho!
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