Broa De Milho (Portuguese Corn and Rye Bread)

breadtopia.com

Christopher

500g home-milled organic yellow dent corn (4 ⅓ cups cornmeal)

250g home-milled organic rye berries (2 scant cups whole grain organic rye flour)

125g organic all purpose flour (1 cup)

425g boiling water to hydrate the corn flour⁠ (generous 1 ¾ cups)

205g water for the final mix⁠ (7/8 cup)

250g all purpose flour starter 100% hydration (~1 cup)

20g (4 tsp) salt⁠

Directions at breadtopia.com

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