Broa de Milho
Broa de Milho is a rustic Portuguese corn and wheat bread with a dense, moist crumb and a slightly sweet, earthy flavor. It features a characteristic cracked crust and is often served alongside savory dishes or soups. This recipe yields a traditional loaf perfect for sharing.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 250 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gfine cornmeal
- 250 gall-purpose flour
- 300 mlwarm water
- 7 gactive dry yeast
- 7 gsalt
- 10 gsugar
- 1 tbspolive oil
Equipment
wire rack · baking sheet · wooden spoon · large mixing bowl
The method
Step by step
- 1
In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
Cook’s note: Ensure the water is warm, not hot, to activate the yeast without killing it.
- 2
In a large mixing bowl, whisk together the fine cornmeal, all-purpose flour, and salt.
About 2 min
- 3
Pour the activated yeast mixture and the olive oil into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
About 3 min
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
About 10 min
Cook’s note: The dough will be slightly sticky due to the cornmeal; resist adding too much extra flour.
- 5
Shape the dough into a round ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap.
About 2 min
- 6
Let the dough rise in a warm place for 45-60 minutes, or until it has doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
- 7
Preheat your oven to 200°C (390°F) and lightly flour a baking sheet.
About 10 min
- 8
Gently punch down the risen dough and reshape it into a round loaf on the prepared baking sheet. You can lightly dust it with more cornmeal for a rustic finish.
About 3 min
- 9
Bake for 45-50 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
About 50 min
Cook’s note: An internal temperature of 90-95°C (195-205°F) indicates it's fully baked.
- 10
Let the broa cool completely on a wire rack before slicing and serving.
Cook’s note: Slicing too early can result in a gummy texture.
Per serving
Nutrition
- Calories
- 249.6kcal
- Protein
- 5.9g
- Carbs
- 48.5g
- Fat
- 3.2g
- Fibre
- 1.5g
- Sugar
- 1.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover broa in an airtight container or bread bag at room temperature.
To refresh, lightly toast slices or warm the whole loaf in a preheated oven at 150°C (300°F) for 5-10 minutes.
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