Broa De Milho Receita Recipes

BROA DE MILHO (PORTUGUESE CORN AND RYE BREAD)

Broa de Milho (Portuguese Corn and Rye Bread) image

Broa de milho is a hearty corn and rye bread that's perfect for dipping in stews and for avocado toast. This bread is "no-knead" and has no final proof. The baking approach is simple and it tastes delicious.

Provided by Melissa Johnson

Categories Recipes

Time 1h40m

Yield 2 loaves

Number Of Ingredients 7

Ingredients

500g home-milled organic yellow dent corn (4 1/3 cups cornmeal)
250g home-milled organic rye berries (2 scant cups whole grain organic rye flour)
125g organic all purpose flour (1 cup)
425g boiling water to hydrate the corn flour⁠ (generous 1 3/4 cups)
205g water for the final mix⁠ (7/8 cup)
250g all purpose flour starter 100% hydration (~1 cup)
20g (4 tsp) salt⁠

Steps:

⁠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 (~6.5 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 stone/steel/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 peel or parchment and place it in the oven on the hot stone. ⁠
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.

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