Broa de Avintes

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Broa de Avintes is a dark, dense, and very distinctive regional bread.

Made with corn and rye, it has a moist crumb and a slightly sweet flavor, excellent with cheeses, cured meats, and soups.

Ingredients

• 350 g of corn flour
• 250 g of rye flour
• 150 g of wheat flour
• 10 g of dry yeast
• 500 ml of hot water
• 1 tablespoon of molasses (optional)
• 1 teaspoon of salt

Preparation method

1. Scald the corn flour with hot water and let it cool slightly.
2. Add rye, wheat, yeast, salt, and molasses.
3. Mix until a heavy dough forms.
4. Let it ferment in a sheltered place.
5. Shape the rustic loaf.
6. Bake in a medium-low oven until firm and dark.

Tips from Empório Portugal

• The broa dough is heavier than white bread.
• Resting improves texture.
• Slicing after it cools prevents crumbling.

Possible substitutions in Brazil

• Brazilian molasses helps to approximate color and flavor.
• Rye flour can be found in health food stores.

Pairing

Cheeses, cured meats, hot soup, or red wine. Content intended for those over 18 years old. Drink responsibly.