Broa de Milho & Centeio, Portuguese Corn and Rye Bread, originated in the northern region of Portugal. The rye flour has Germanic origins while the corn flour came from the Americas. This rustic bread has wonderful flavor and is a great introduction into bread making.
Broa de Milho & Centeio | Portuguese Corn and Rye Bread
- 150 g rye flour 1½ cups
- 150 g corn flour 1¼ cups
- 375 g boiling water 1.6 cups
- 100 g bread flour ½ cup + 1 tbsp
- 10 g salt 2 tsp
Sponge (Yeast Starter)
- 1 packet active dry yeast 2¼ tsp
- 60 g warm water ¼ cup (105-115°F)
- 32 g bread flour ¼ cup
- First, prepare all ingredients by weighing and setting aside.
- To make the scalded dough, add the corn and rye flour to a large bowl. Mix thoroughly. Add the boiling water over the flour and stir until the water is absorbed. Then, cover with a dish towel or plastic wrap and set aside until it has cooled to room temperature or about 70°F.
- To make the sponge, mix together the warm water and dry yeast. Let sit for 10 minutes. Add in the bread flour. Stir to incorporate.
- Once your scalded dough has cooled, mix in the bread flour and salt. Once those ingredients are incorporated, add in the yeast mixture and knead the dough for about 5 minutes and form into a ball. Cover the dough with a damp towel. Let proof for 4-8 hours at 85°F or 9-12 hours around 75°F. If your kitchen is cold, turn on the oven for about 20 seconds, then turn off the heat. This will warm the oven slightly and create a good proofing box for the dough.
- Preheat the oven to 500°F. Place an oven safe pan (carbon steel, cast iron, dutch oven, pizza stone) in the oven to preheat.
- Sprinkle the dough with flour. Place your dough into the preheated pan and into the oven. Cook the bread at 500°F for 20 minutes, then lower the temperature to 450°F and cook for an additional 30 minutes, or until the bread reaches an internal temperature of 205-210°F.
- 300g corn flour (2¼ cups + 3 tbsp)
- 350g boiling water (1½ cups)
- 100g bread flour (½ cup + 1 tbsp)
- 10g salt (2 tsp)
- For the sponge:
- 1 packet active dry yeast (2¼ tsp)
- 60g warm water (¼ cup)
- 32g bread flour (¼ cup)
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