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Broa de Milho

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Broa de Milho

Broa de Milho hails from the rustic kitchens of Minho and Trás-os-Montes, where the recipe is passed from hand to hand, not paper to paper. It's a staple on the Portuguese table, especially beloved for its simplicity and the generous use of olive oil. There's no ceremony here — just a loaf that finds its place beside soups, stews, or even as a quick snack with a swipe of butter.

Expect a dense, yet tender crumb with a crust that crackles under the knife. The blend of fine cornmeal, rye, and bread flour gives it a hearty texture, while the fresh yeast lifts it just enough. Salt is measured by feel, not spoon, ensuring every bite is seasoned just right. It's bread that's as familiar as it is comforting, embodying the spirit of home in every slice.

Ingredients

  • 500 gfine cornmeal
  • 200 grye flour
  • 150 gstrong bread flour
  • 25 gfresh yeast
  • 550 mlhot water — for scalding the cornmeal
  • 1 tbspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of fine cornmeal, 200 g of rye flour, and 150 g of strong bread flour. Crumble 25 g of fresh yeast into the dry ingredients, ensuring it is evenly distributed. Gradually add 550 ml of hot water, stirring with a wooden spoon until a rough dough forms. Add 1 tbsp of fine sea salt and continue to mix until the dough begins to come together.
  2. Transfer the dough onto a lightly floured surface and knead it by pushing it away with the heel of your hand, then folding it back over itself. Repeat this motion for about 10 minutes until the dough is smooth and elastic. It should feel slightly tacky but not sticky. Once kneaded, place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place until it has doubled in size and feels airy to the touch.
  3. Once the dough has risen, gently deflate it by pressing down with your fingers. Turn it out onto a floured surface and shape it into a round loaf by tucking the edges underneath, creating surface tension on the top. Handle the dough lightly to retain the gas bubbles for an open crumb structure.
  4. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking tray inside to heat up. Once the oven is hot, carefully transfer the shaped dough onto the preheated surface. Bake for about 30-40 minutes until the crust is a deep golden brown and the base sounds hollow when tapped.
  5. Remove the loaf from the oven and place it on a wire rack to cool. This allows air to circulate around the bread, preventing the crust from becoming soggy. Let it cool for at least 20 minutes to finish setting the crumb. Tear the Broa de Milho while it's still warm and serve it with good olive oil, butter, or cheese, as is traditional in Portuguese homes.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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