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Broa de Milho

Makes 1 round loaf


400°F - 450°F

cook time

30 minutes


21g (scant 3 TBSP) bread flour
7g (1 tsp) honey
100ml (scant 1/2 cup) warm water
6g active dry yeast

150g dark rye flour
320g fine cornmeal
150g bread flour
5g active dry yeast
350ml warm water
12g fine sea salt
7g honey

Cornmeal and rye flour for sprinkling



In a clean bowl, mix the pasta madre ingredients and cover. Place in a warm, draft free location to rise for an hour or more.

When the pasta madre is ready, place mix the flours and salt in the bowl of a stand mixer. Add the remaining yeast and mix. Make a well in the center and pour the pasta madre and mix. With the mixer on low, slowly add the water to incorporate. Then knead on medium speed for about 5 minutes, or until the dough separates from the sides of the bowl.

Cover and let rise in a warm, draft-free place for 60-120 minutes.

After the dough has sufficiently risen, form into a large round loaf and place in a linen-lined banneton or lightly greased bowl. Cover and let rise for another 30 minutes.

Now would be a good time to light the Cru oven.

After the dough has risen, sprinkle cornmeal onto your peel, invert the dough and sprinkle a bit of rye flour onto the top.

Bake in the Cru at 400°F - 450°F for about 30 minutes, making sure to rotate every 7-10 minutes.

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