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5 from 1 vote

Broa de Milho, Portuguese corn bread

An exciting, delicious and beautiful bread that originates from northern Portugal where corn is a very important crop.
The corn flour is the magic that brings the yellow crumb and the beautiful crackled crust.
Prep Time20 mins
Cook Time45 mins
Extra time4 hrs 30 mins
Total Time5 hrs 35 mins
Course: Bread, Sourdough
Cuisine: Portuguese
Keyword: bread, portuguese, sourdough
Servings: 1 brød
Calories: 1604kcal
Author: Sune Trudslev



  • Put the corn flour in a heat-proof bowl
  • Boil water in an electric boiler
  • Pour the water over the corn flour and stir until all the flour has been hydrated. Let it cool to room temperature. About one hour
  • Add bread flour, salt, sourdough starter and knead the dough by hand until it forms a bread dough
  • Form the dough to a boule and press it down slightly. Make sure the ball has a smooth surface
  • Spray the top of the dough with a water mister and sprinkle with rice flour. Use your hands to spread the flour evenly
  • Let the dough proof on the kitchen counter under a dish cloth. At least 3.5 hours, but you can leave it until the next morning if you wish
  • Heat the oven to 260°C/500°F. If it doesn't go as high, go as far as you can. If you have a baking steel or pizza stone, you should use that. Heat for an hour so you are sure the baking steel is completely saturated with heat
  • Bake the first 20 minutes on 260°C/500°F, then turn it down to 230°C/445°F
  • Keep baking until the bread is 99°C/210°F inside. It took about 25 minutes in my oven
  • Take the bread out of the oven and let it cool completely on a wire rack. It takes a couple of hours
  • Enjoy a piece with butter and a great piece of cheese or some fantastic olives
  • It's that easy to make Broa de Milho



You can find the recipe in my bread calculator here


Calories: 1604kcal | Carbohydrates: 310g | Protein: 44g | Fat: 19g | Saturated Fat: 3g | Sodium: 3131mg | Potassium: 1066mg | Fiber: 31g | Sugar: 4g | Calcium: 33mg | Iron: 9.9mg