Portuguese
Broa de Milho
A small Portuguese corn and rye broa with a rustic cracked crust and dense, moist crumb. It is traditionally made by scalding the maize flour first, then slowly fermenting the dough before baking until deeply golden.
Watch it madeCosturera de la Pandemia · 5:56
Ingredients
- Fine yellow maize flour160g
- Boiling water180ml
- Rye flour60g
- Strong white bread flour40g
- Fine sea salt5g
- Fresh yeast6g
- Lukewarm water35ml
- Rye flour or maize flour, for dusting2 tbsp
Method
- Place the maize flour in a heatproof bowl and pour the boiling water over it, stirring firmly with a wooden spoon until all the flour is moistened.
- Cover the scalded maize mixture and let it cool until just warm, about 30 minutes.
- Dissolve the fresh yeast in the lukewarm water and leave it for 5 minutes until creamy.
- Add the rye flour, bread flour, salt, and dissolved yeast to the cooled maize mixture.
- Knead in the bowl for 6 to 8 minutes, pressing and folding the sticky dough until it becomes cohesive but still soft and slightly grainy.
- Cover the bowl with a cloth and let the dough rise in a warm place for 1 to 1 1/2 hours, until puffed and cracked on the surface.
- Heat the oven to 230°C and place a baking tray or baking stone inside to preheat.
- Dust the work surface generously with rye flour or maize flour, turn out the dough, and shape it gently into one small round loaf without knocking out too much air.
- Place the loaf on a floured sheet of baking paper, dust the top lightly, and let it rest for 20 minutes while the oven finishes heating.
- Slide the loaf onto the hot tray or stone and bake for 15 minutes at 230°C.
- Lower the oven to 200°C and bake for another 18 to 20 minutes, until the crust is firm, browned, and the base sounds hollow when tapped.
- Cool the broa on a rack for at least 30 minutes before slicing so the crumb can set properly.
Common questions
Can I substitute instant yeast or dry yeast for fresh yeast in broa de milho?
Yes. Use about one-third the weight of fresh yeast: roughly 7 g instant yeast or 9 g active dry yeast for 25 g fresh yeast. If using active dry, dissolve it in the lukewarm water first and give it 10 minutes.
How long does the dough and proofing usually take, and how do I know it’s ready?
Expect about 30 minutes to cool the scalded maize, then 1 to 1 1/2 hours for the first rise. It’s ready when visibly puffed, slightly cracked on top, and feels airy but still soft when gently pressed.
What are the most common mistakes when making broa de milho?
The biggest mistakes are adding yeast to the hot maize mixture, which kills it, and over-kneading or adding too much flour, which makes the loaf heavy. Also avoid deflating the dough aggressively when shaping.
How should I store broa de milho, and can I freeze it?
Store it wrapped in a clean cloth or paper at room temperature for 1 to 2 days. For longer storage, slice and freeze it in a bag up to 2 months. Reheat from frozen in a low oven for best texture.
What’s the best way to serve broa de milho?
Serve it warm or at room temperature, thickly sliced, with butter, soup, stew, or salted cod dishes. It’s especially good alongside hearty bean soups and roasted meats, where its dense, slightly sweet crumb works well.