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4.82
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16
votes
Broa de Milho, Portuguese corn bread
An exciting, delicious, and beautiful bread originates from northern Portugal, where corn is a vital crop.
The cornflour is the magic that brings the yellow crumb and the beautiful crackled crust.
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Extra time
4
hours
hrs
30
minutes
mins
Total Time
5
hours
hrs
35
minutes
mins
Course:
Bread, Sourdough
Cuisine:
Portuguese
Keyword:
bread, portuguese, sourdough
Servings:
1
brød
Calories:
1604
kcal
Author:
Sune Trudslev
Ingredients
300
gram
wholegrain corn flour
100
gram
bread flour
300
gram
water
8
gram
fine salt
100
gram
sourdough starter
Rice flour to sprinkle on the bread
Or use wheat flour
Instructions
Put the cornflour in a heat-proof bowl.
Boil water in an electric boiler.
Pour the water over the cornflour and stir until all the flour is hydrated. Let it cool to room temperature for about one hour.
Add bread flour, salt, and sourdough starter, and knead the dough by hand until it forms a bread dough.
Form the dough into 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 dishcloth. At least 3½ hours, but you can leave it until the following day.
Heat the oven to 260°C/500°F with a dutch oven inside.
Bake for 20 minutes with the loaf inside the dutch oven, then take the lid off the dutch oven and turn the oven down to 230°C/450°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 on a wire rack. It takes a couple of hours.
Enjoy a piece with butter and a great selection of cheese or some fantastic olives.
Video
Notes
You can find the recipe in my bread calculator
here
Nutrition
Calories:
1604
kcal
|
Carbohydrates:
310
g
|
Protein:
44
g
|
Fat:
19
g
|
Saturated Fat:
3
g
|
Sodium:
3131
mg
|
Fiber:
31
g
|
Sugar:
4
g