No Knead Broa Portuguese Corn Bread
Discover the rustic charm of **No Knead Broa Portuguese Corn Bread**, a traditional delight reimagined with a simple, hands-off method. This golden loaf marries the earthy sweetness of yellow cornmeal with the hearty texture of bread and whole wheat flours. With no kneading required, the dough gently develops overnight, resulting in a beautifully airy crumb encased in a crackly, golden crust. Baked to perfection in a Dutch oven, this bread captures the authentic flavors of Portugal with minimal effort. Serve it warm with a spread of butter or alongside soups and stews for an irresistible pairing. Perfect for novice bakers and seasoned artisans alike, this recipe is a testament to the beauty of slow, no-fuss baking.
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Ingredients
- 170 grams Yellow cornmeal (fine or medium grind)
- 295 ml Boiling water
- 300 grams Bread flour
- 50 grams Whole wheat flour
- 1 teaspoon Active dry yeast
- 2 teaspoons Kosher salt
- 240 ml Warm water (about 38°C/100°F)
- 1 tablespoon Olive oil (for greasing)
Directions
Step 1
In a medium mixing bowl, add the yellow cornmeal and pour over the boiling water. Stir until a thick paste forms. Cover and let it cool to room temperature for about 30 minutes.
Step 2
In a large mixing bowl, combine the bread flour, whole wheat flour, and salt.
Step 3
Dissolve the yeast in warm water, letting it sit for 5-10 minutes until foamy.
Step 4
Add the cooled cornmeal mixture and the yeast solution to the dry ingredients. Mix with a sturdy spoon or spatula until a sticky dough forms.
Step 5
Cover the bowl with plastic wrap or a kitchen towel and let the dough rest at room temperature for 12-16 hours, or until it has doubled in size and is bubbly.
Step 6
Once the dough has risen, generously flour a clean work surface. Turn the dough out onto it and gently shape it into a round loaf by folding the edges toward the center. Avoid overworking the dough.
Step 7
Place the loaf onto a piece of parchment paper and let it rise for another 1-2 hours, loosely covered with a towel.
Step 8
About 30 minutes before baking, preheat your oven to 230°C (450°F) and place a Dutch oven (or heavy oven-safe pot) with its lid inside to heat.
Step 9
Carefully remove the hot Dutch oven from the oven. Use the parchment paper to transfer the risen dough into the pot. Cover with the lid and bake for 25 minutes.
Step 10
After 25 minutes, remove the lid and bake uncovered for an additional 20 minutes, or until the bread has a deep golden crust and sounds hollow when tapped.
Step 11
Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (778.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 922.8 |
| Total Fat 21.2g | 0% |
| Saturated Fat 3.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1196.2mg | 0% |
| Total Carbohydrate 171.8g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 1.3g | |
| Protein 20.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 28.2mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 507.3mg | 0% |
Source of Calories