PORTUGAL – Broa de Avintes

DSC_8808I really should have chosen a different bread for Portugal. Now, after searching again, I can see that there are some more reliable looking breads; and without rye flour and corn flour.

Rating:

  • Faithfulness to recipe: I substituted molasses and some more flour for malt flour. I also only had one type of cornflour to use.
  • Met expectations? No. It was way too hard.
  • Would cook again? No.
  • The taste test rated on a score of 5: 1

Recipe

Ingredients

Note: I only made 1/4 of the recipe.

  • 1133g white corn flour
  • 1133g of yellow corn flour
  • 1814g pounds rye flour
  • 100 ounces malt flour
  • 8 cups hot water (46C)
  • 1 pinch salt
  • 28.3g of yeast

Method

  • In a bowl, knead the flour with the hot water. (The amount of water is chosen according to the desired consistency. For higher density dough use less water and for a softer bread use more)
  • Add the yeast and a pinch of salt once the dough is well kneaded. Let it sit covered for about 1 and a half hours until the dough properly rises.
  • Split up the dough into separate pieces each weighing 1.5 pounds and form into the shape of a cylinder with a round top.
  • Place the pieces on a baking sheet and bake in a preheated oven at 260C (maximum temperature for many ovens). Let it cook for about 45 minutes to an hour until done.
  • Once cooked and the crust has browned well, remove from the oven and set it aside to cool for 20 – 25 minutes and dust with white flour on top. Serve.
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