I 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.
- Recipe chosen for Broa de Avintes
- Cooking method: Oven
- 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
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
- 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.