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
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Nice Bake Rob - I like cornmeal in bread and you had me at 'rye'. I'll have to give this one a try sometime.
Tony
thanks, Tony!
That looks great Rob and I’m sure it is tasty with the combination of flours. I like your idea of adding nuts and or seeds, they make most breads even better.
Benny
thanks, Benny. I'll post more when I bake more. R
I like the combination, Rob, and it's a tricky dough to work with. The sourness is also typically enhanced with corn in the mix. I find that with my lack of experience with corn, lower hydration than usual is more manageable, especially if rye and spelt are also in the mix. I tend to go for at least 35% wheat.
Yeah, the dough was quite slinky. I think doubling the wheat flour next time (and reducing the corn?) will give it a more lofty and open quality. Rob
I made a version a long time ago that was a high % of bread flour with a corn scald and a little rye and spelt. https://www.thefreshloaf.com/node/37952/broa-de-milho-portugese-corn-bread. I do remember this one being very tasty and corn forward.
Even if I don't remember that specific bread, Ian, I am often subconsciouly influenced by your bakes. Thanks. -- Rob