Vegan Corn Bread (Broa de Milho)
Broa de Milho is Portugal’s iconic rustic bread: dense, hearty loaf made with golden cornmeal and wheat flour, with a thick, crisp crust and soft, slightly crumbly, earthy interior. This 100% vegan version uses no eggs, dairy, or animal fat — keeping the authentic coarse texture, warm golden colour, and comforting savoury taste that has been a staple of Portuguese tables for generations.
Shared by katty
Time
60 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 200 g fine yellow cornmeal (polenta)
- 200 g all‑purpose or wholemeal wheat flour
- 7 g (1 sachet) instant dried yeast.. 1 tsp sea salt.. 1 tbsp olive oil
- 300–320 ml warm water,, Extra cornmeal for dusting
👩🍳 Instructions
- 1
Mix dough: In a large bowl, combine cornmeal, wheat flour, yeast, and salt. Add olive oil and gradually pour in warm water, mixing until a shaggy, firm dough forms.
- 2
Rest: Cover the bowl and leave to rest for 15 minutes to let the cornmeal soften slightly. Briefly knead the dough just until smooth — do not overwork. Shape into a round loaf and place on a baking tray dusted generously with extra cornmeal. Score the top with a cross or deep cuts.
- 3
Rise: Cover lightly and leave in a warm place for 45–60 minutes until puffed up and almost doubled in size.
- 4
Bake: Preheat oven to 200 °C (400 °F). Bake for 40–45 minutes until the crust is deep golden brown and the bottom sounds hollow when tapped.
- 5
Cool: Transfer to a wire rack and let cool completely before slicing — the texture sets perfectly as it cools.