Broa de Milho (Portuguese Corn and Rye Bread)

The first time I had this bread, I was in love. The rest of our trip I sought it out aggressively and couldn’t stop thinking about it until I had the opportunity to make it at home. This dense, intensely flavored bread pairs great with a soup or toasted and coated with butter for a hearty snack.

Broa de Milho (Portuguese Corn and Rye Bread)

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Author: Elizabeth Smedley Cooking Method: Baking Cuisine: Portuguese Courses: Dinner, Lunch, Snacks

Prep Time 40 mins Cook Time 60 mins Rest Time 6 hrs Total Time 7 hrs 40 mins Difficulty: Beginner Cooking Temp: 400  °F Dietary:

V vegetarian

Ingredients

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• 500 g fine-milled corn flour (I recommend Bob's Red Mill Whole Grain Corn Flour)

• 250 g whole grain rye flour

• 125 g all-purpose flour

• 425 g boiling water to hydrate the corn flour⁠

• 205 g water for the final mix⁠

• 250 g sourdough starter

• 20 g salt (4 tsp)

Instructions

1. ⁠Hydrate the corn flour with the boiling water, 1 hour, covered.⁠
   
2. Thoroughly mix all of the ingredients together (hydrated corn flour, additional water, rye flour, all purpose flour, sourdough starter and salt).⁠

3. Cover and let the dough ferment until it's aerated and domed (~6 hours in a 70F room). You won't see the dough double, but it will become domed and aerated. ⁠

4. Preheat your oven to 400F with a baking sheet in it.⁠
5. Divide the dough in two, and place half in a floured bowl. Flour the top of the dough. ⁠
6. Flip and swirl the dough in the bowl until you have a smooth loaf. ⁠
   
7. Slide the dough onto a floured parchment paper and place it in the oven on the hot baking sheet. ⁠
8. Repeat with the second half of the dough.⁠
9. Bake the loaves at 400F for 1 hour.⁠
   
10. The crust will be crunchy and the inside temperature should be over 205F.
    

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