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Freshly baked Broa Portuguese cornbread
Traditional Portuguese rustic cornbread

Rustic Portuguese Cornbread (Broa)

Author: Flavelo
Recipes
Broa isn't your typical soft white bread. It is a rustic, dense, heavy loaf with a crunchy crust that brings the taste of Portuguese country life. The sweetness of cornmeal and the tang of sourdough (or yeast) give it a distinct flavor. Traditionally, the corn is scalded with hot water, but this version offers a more manageable home method.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 3 hrs
🍽️ Servings 6 servings
🔥 Calories 340 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Large proofing bowl
  • Parchment paper
  • Baking sheet

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Bloom yeast in warm water with sugar. Let stand 5-10 mins until foamy.

Tip: Yeast needs warmth and food (sugar) to wake up.
2 ✓

Mix flours and salt. Pour in yeast water and oil.

Tip: Cornmeal gives flavor, bread flour provides the gluten scaffold so it doesn't crumble.
3 ✓

Knead for 10 mins. It will be heavy and sticky, not smooth like challah.

Tip: Kneading develops the wheat gluten structure.
4 ✓

Cover and rise warm for 1.5 hours.

Tip: Heavy cornmeal makes the rise slower.
5 ✓

With floured hands, shape into a round loaf on a baking sheet. Dust top with flour, rise 30 mins. Preheat oven to 400°F (200°C).

Tip: Flour on top gives the rustic artisan look.
6 ✓

Bake 35-40 mins until bottom sounds hollow when tapped.

Tip: Place a pan of water in the oven; steam makes the crust crunchy.
7 ✓

Cool completely on a rack.

Tip: Cutting hot releases steam, making the crumb gummy.

Recipe FAQ

Why did the top crack?
That's the trademark of Broa! Rustic cracks show the crust hardened while the inside kept expanding.
Why is the dough sticky?
Like rye, cornmeal has no gluten to hold it together. Don't add too much flour; use wet hands to shape.

Ingredients

  • 1 1/2 cups Fine Yellow Cornmeal
  • 2 cups Bread Flour
  • 1 packet Active Dry Yeast (approx. 2 1/4 tsp)
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1 1/4 cups Warm Water
  • 2 tbsp Olive Oil