Broa de Milho

Preheat your oven to 220°C (430°F) and place a baking stone or heavy sheet inside to heat; if you like a crispier crust, place an oven-safe pan on the bottom rack to generate steam at the start of baking.

In a large bowl combine the dry ingredients: Yellow Cornmeal, Cornmeal, Rye Flour, Bread Flour, and Sea Salt. Stir thoroughly so the flours and salt are evenly distributed.

Warm a portion of Water until roughly 40–43°C (105–110°F), sprinkle the Instant Yeast over it and let sit for 3–5 minutes until slightly foamy (instant yeast can also be mixed straight into the dry mix if you prefer).

Pour the yeast mixture into the dry ingredients and stir with a wooden spoon until a shaggy, slightly sticky dough forms. If the dough feels too dry, add more water a tablespoon at a time; if too wet, dust with a little additional bread flour.

Turn the dough out onto a lightly floured surface and knead by hand for about 8–10 minutes (or 5–7 minutes in a stand mixer) until it becomes smoother and elastic. The dough for broa will remain somewhat denser than typical white bread.

Shape the dough into a round boule and place it on a parchment-lined baking sheet or a floured couche. Lightly dust the top with a pinch of cornmeal for texture if you like.

Cover the loaf with a clean towel or plastic wrap and let it rise in a warm place until roughly doubled in size, about 60–90 minutes depending on room temperature.

About 10 minutes before baking, score the top with a sharp blade to help expansion. If you prepared a steam pan, add a cup of hot water to it right after placing the loaf in the oven to create initial steam.

Bake at 220°C (430°F) for 15 minutes, then reduce the oven to 190°C (375°F) and continue baking for another 20–30 minutes, until the crust is deep golden and the loaf sounds hollow when tapped; an internal temperature of around 96°C (205°F) indicates it is done.

Remove the broa from the oven and transfer it to a wire rack to cool for at least 30 minutes before slicing so the crumb finishes setting — serve warm or at room temperature alongside soups, cheeses, or butter.