Portuguese Traditional Corn Bread | Broa de Milho
Broa de Milho is a traditional Portuguese corn bread that brings a rustic charm to any meal. Made from a blend of corn flour, wheat and rye flours, this dense, hearty bread has a distinctive texture—crusty on the outside and tender on the inside. Its slightly sweet, nutty flavour comes from the corn flour, which gives it a golden hue and a wholesome, earthy taste. Historically, Broa de Milho was a staple in rural Portuguese communities, often served alongside soups like Caldo Verde or as an accompaniment to hearty stews. Whether enjoyed with a drizzle of olive oil or paired with robust dishes, this bread is a true reflection of Portugal’s agricultural roots and its enduring food traditions.
What makes Broa de Milho so special?
Broa de Milho has a rich history deeply tied to the agricultural and rural traditions of Portugal. This hearty corn bread, which originated in northern Portugal, reflects the resourcefulness of the country’s farming communities. The history of broa is closely linked to the introduction of corn (maize) to Europe following the discovery of the Americas in the late 15th century. Before that, bread in Portugal was mostly made from wheat or rye.
Corn Flour gives the bread a coarse texture and a sweet, earthy flavor, adding a golden hue that’s visually inviting. Its heartiness makes the bread dense yet satisfying, perfect for pairing with soups or stews. I prefer using yellow corn flour, but you can also use white corn flour which will give it a sweeter taste.
Rye Flour adds a slightly sour, nutty flavour that balances the sweetness of the corn flour. Rye’s natural complexity makes the bread richer in taste and enhances its moisture, making it tender on the inside while maintaining a robust crust. Maybe because I grew up in Germany I love incorporating Rye flour in bread.
While it was traditionally viewed as the bread of the rural poor, its enduring appeal and distinct flavour have made it a beloved part of Portugal’s culinary heritage. Even today, broa is cherished not only for its taste but also as a symbol of Portuguese agricultural traditions and the country’s ability to transform simple ingredients into something deeply nourishing and culturally significant.
Hope you enjoy it! xo
Portuguese Traditional Corn Bread | Broa de Milho
Ingredients
- 500 ml water boiling
- 500 ml water room temperature
- 500 g yellow corn flour
- 300 g rye flour
- 250 g all purpose flour
- 7 g active dry yeast
- 17 g salt
- 100 g chourico optional
Instructions
- Mix corn flour and salt in a bowl
- Add in 450ml of boiling water and mix well, let rest for 30minutes
- In a seperate small bowl add the remaning of the 50ml of boiling water and wait until it has cooled down to luke warm water, then add the active dry yeast and stir well to disolve, let rest for 10minutes to activate the yeast.
- Once the 30minutes are up, add the yeast to the corn flour and mix well.
- add in the rye flour and all purpose flour, and slowly start adding in the room temperature water until the dought starts coming togther. Depending on your flour you might not need the 500ml of water, once the dought starts pulling away from the sides of the bowl you know that it does not need more water. NOTE this will be a sticky dough.
- Cover and let the dough rest for 45minutes in a warm place, away from drafts.
- Pre-heat oven to 400F
- Devided the dough. At this point I invite you to watch the video above which will go into details on how to shape and add inclusions.
- Bake at 400F for 35-40minutes until it reaches an internal temperature of 200F. Let cool completely before cutting into it.