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)
Ingredients
Instructions
- Hydrate the corn flour with the boiling water, 1 hour, covered.
- Thoroughly mix all of the ingredients together (hydrated corn flour, additional water, rye flour, all purpose flour, sourdough starter and salt).
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.
- Preheat your oven to 400F with a baking sheet in it.
- Divide the dough in two, and place half in a floured bowl. Flour the top of the dough.
- Flip and swirl the dough in the bowl until you have a smooth loaf.
- Slide the dough onto a floured parchment paper and place it in the oven on the hot baking sheet.
- Repeat with the second half of the dough.
- Bake the loaves at 400F for 1 hour.
- The crust will be crunchy and the inside temperature should be over 205F.
