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Broa de Milho

Broa de milho is a delicious bread that is typical of the northern region of Portugal. It is usually prepared mostly with maize flour, as well as rye flour and some wheat flour.

Prep Time
1 hr
Cook Time
1 hr
Resting Time
2 hrs
Total Time
2 hrs
Servings: 1 loaf
Course: Bread
Cuisine: Portuguese , Vegan

Ingredients

  • 4 cups corn flour
  • 2 cups rye flour
  • 1 tablespoon active dry yeast
  • ¾ cup all-purpose flour (more or less)
  • 1½ cup water (boiling)
  • 1¼ cup water (warm at 95 F)
  • 1 tablespoon coarse salt
  • All-purpose or rye flour (for the work surface)
Equipment
  • Stand mixer

Instructions

    Cup of Yum
  1. In the bowl of a stand-mixer, mix the corn flour and the boiling water and knead by hand for one minute so that all flour is moistened.
  2. Cover and let stand for an hour.
  3. It is important that the temperature of this mixture is less than 85 F before starting working it again.
  4. 15 minutes before the end of this resting time, mix the yeast and warm water and set aside for 15 minutes.
  5. Mix the yeast and water with the moistened corn flour and knead for 3 minutes using the flat beater.
  6. Add the rye flour and knead for 5 minutes, still with the flat beater.
  7. Switch with the dough hook and, gradually incorporate the all-purpose flour while kneading.
  8. You should get a smooth, sticky dough that is not difficult to work with. When you get this consistency, you have to stop incorporating all-purpose flour.
  9. Add the salt and knead for 3 minutes.
  10. Cover with a cloth and let the dough rise again for 45 minutes.
  11. Preheat the oven to 400 F / 200 C.
  12. Dust the work surface very generously with all-purpose or rye flour.
  13. Form one or two large balls and flatten them very slightly.
  14. Bake for 40 minutes, then lower the temperature to 350 F / 180 C, and bake for another 10 minutes.