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Portuguese Corn Bread Broa De Milho
Claudia Rodrigues

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
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Servings: 2 Loafs
Ingredients Method

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

Method
 

  1. Mix corn flour and salt in a bowl
  2. Add in 450ml of boiling water and mix well, let rest for 30minutes
  3. 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.
  4. Once the 30minutes are up, add the yeast to the corn flour and mix well.
  5. 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.
  6. Cover and let the dough rest for 45minutes in a warm place, away from drafts.
  7. Pre-heat oven to 400F
  8. 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.
  9. Bake at 400F for 35-40minutes until it reaches an internal temperature of 200F. Let cool completely before cutting into it.