Broa de Milho

I used a rye starter, which meant there was only maybe 15% wheat flour in the mix (to go with 50% yellow cornmeal and 35% rye flour) -- so the bread didn't have enough structure to resist spreading in my Dutch Oven. But it's a super-easy formula that yields an intriguing flavor. In addition to upping the wheat flour, I might try some non-traditional things, like adding toasted cashews or sunflower or sesame seeds & maybe some toasted oats in the next go round.

--adapted from Breadtopia: https://breadtopia.com/broa-de-milho-portuguese-corn-and-rye-bread/

Rob