Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Mafra Bread is a reference for rustic Portuguese bread, with a marked crust and a crumb full of personality.
In the homemade version, we seek the idea of well-fermented bread, moist inside and great for olive oil, soups, and sandwiches.
Ingredients
- 600 g of wheat flour
- 100 g of rye flour
- 10 g of dry yeast
- 480 ml of water
- 12 g of salt
- 1 tablespoon of olive oil optional
Preparation Method
- Mix flours, yeast, and water until hydrated.
- Let the dough rest for 20 minutes.
- Add salt and knead or fold.
- Let it ferment until it rises well.
- Shape rustic bread.
- Bake in a hot oven with initial steam.
Tips from Empório Portugal
- More hydrated dough yields better crumb.
- Very hot oven helps the crust.
- Wait to cool before cutting.
Possible Substitutions in Brazil
- Use bread flour if available.
- Rye can be reduced if the flavor is too strong.
Pairing
Olive oil, cheese, soup, or coffee. No mandatory alcoholic beverage.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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