Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Pão de Mafra is a benchmark of Portuguese rustic bread, with a marked crust and a crumb full of personality.
In the homemade version, we aim for well-fermented bread, moist inside and excellent with olive oil, soups and sandwiches.
Ingredients
- 600 g of wheat flour
- 100 g of rye flour
- 10 g dried yeast
- 480 ml of water
- 12 g of salt
- 1 tablespoon olive oil (optional)
Method
- Mix flour, yeast and water until hydrated.
- Rest the dough for 20 minutes.
- Add salt and knead or fold.
- Let it ferment until it rises well.
- Shape into a rustic loaf.
- Bake in a hot oven with initial steam.
Tips from Empório Portugal
- More hydrated dough gives better crumb.
- A very hot oven helps the crust.
- Wait for it to cool before cutting.
Possible substitutions in Brazil
- Use bread flour if you can find it.
- Rye can be reduced if the flavour becomes strong.
Pairing
Olive oil, cheese, soup or coffee. No alcoholic pairing is required.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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