THE BEST BROA DE MILHO with ONLY 4 INGREDIENTS

Today we are baking Portugal's most famous bread - Broa de Milho. We are baking it very traditional with only 4 ingredients: Corn Flour, Rye Flour, Water and Salt. We will be using a sourdough which is also simply just flour and water. I'll show you the recipe with coarsely milled grains, doing the whole process from start to finish. In this case I am using 50% corn flour and 50% rye flour (centeio). You could also however be using 70% of corn flour, this is your personal preference. I feel this is a great mixture. The rye flour is something typical for nordic countries and ancient immigrants have brought this kind of flour to Portugal. The bread is enjoyed with soups or just plain with some butter. It has a very hearty and strong taste. We are not using yeast, we are using sourdough (fermento). So we are making a bread just like the ancestors. Recipe: - 250 grams of corn flour (milho) - 250 grams of rye flour (centeio) - 350 grams of water - 100 grams of sourdough (fermento) - 10 grams of salt The recipe is also available on my Github account with more written instructions: https://github.com/hendricius/the-bread-code/blob/master/recipes/savory/portuguese-broa-corn-bread.md The picture of the cat I took in Portugal last year, have been craving a good broa ever since. Using the fresh sundried corn was simply amazing.