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 distinctive regional bread.
Made with corn and rye, it has a moist crumb and a slightly sweet flavour, excellent with cheeses, cured sausages and soups.
Ingredients
- 350 g fine cornmeal
- 250 g rye flour
- 150 g wheat flour
- 10 g dried yeast
- 500 ml hot water
- 1 tablespoon molasses, optional
- 1 teaspoon of salt
Method
- Scald the cornmeal with the hot water and let it cool until lukewarm.
- Add the rye flour, wheat flour, yeast, salt and molasses.
- Mix until a heavy dough forms.
- Leave it to ferment in a warm, draught-free place.
- Shape into a rustic loaf.
- Bake at a moderately low temperature until firm and dark.
Tips from Empório Portugal
- Cornbread dough is heavier than white bread.
- Resting improves the texture.
- Allow the loaf to cool completely before slicing to prevent crumbling.
Possible substitutions in Brazil
- Brazilian molasses helps match the colour and flavour.
- Rye flour can be found in health food stores.
Pairing
Cheeses, cured sausages, hot soup or a red wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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