Broa (Portuguese Cornbread)
Ingredients
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- 1
Pour boiling water over cornmeal, mix. Let cool to lukewarm.
- 2
Add rye and wheat flours, salt, crumbled yeast, oil.
- 3
Mix speed 1 for 5 min, speed 2 for 3 min. Dough is sticky, that is normal.
- 4
Bulk ferment 1h30 under film.
- 5
Shape into round boules on floured surface. Dough is soft.
- 6
Place on floured tray, proof 1h.
- 7
Flour the tops, bake at 230°C with steam.
- 8
Bake 35-40 min. Crust should crack.
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Per 100g
Allergens
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