Broa is a type of cornbread traditionally made in Northern Portugal and Galicia. The bread of Avintes, known as Broa de Avintes, is a very traditional type of bread in Portuguese cuisine and is one of the more unique delicacies because of its dark color and distinct bittersweet flavor. It is a hearty bread made with flour, corn and rye. Cooking the bread can be a lengthy and time consuming process but is well worth the patience and effort for such a great bread.
2.5 pounds white corn flour
2.5 pounds of yellow corn flour
4 pounds rye flour
3.5 ounces malt flour
8 cups hot water (115 degrees fahrenheit)
1 pinch salt
1.5 ounces of yeast
1) 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)
2) 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.
3) Split up the dough into separate pieces each weighing 1.5 pounds and form into the shape of a cylinder with a round top.
4) Place the pieces on a baking sheet and bake in a preheated oven at 500 degrees Fahrenheit. Let it cook for about 45 minutes to an hour until done.
5) 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.