While I usually indulge in all things Italian on the Flavor of Italy podcast, today, we take a flavorful detour to Portugal and Broa de Avintes Portuguese bread. I stumbled upon an intriguing article in a supplement to our favorite Italian newspaper, the Corriere della Sera, highlighting Porto, Portugal as the top travel destination of 2024. This piqued my interest, especially since I had a conference scheduled in Porto.
Initially skeptical about the wine scene—Port wine isn't my usual preference—I was pleasantly surprised to discover a vibrant rosé wine from the Portugal Boutique Winery that captured my palate. As for the culinary scene, Porto unveiled a delightful array of seafood delicacies, from succulent grilled cod to savory sardines, even though they weren't in season during our visit.
However, what truly stole the show was the Portuguese bread. Despite scouring numerous bread shops in Porto, and bread cookbooks upon my return, there was scant mention of Portuguese bread. Yet, the Broa de Avintes bread we encountered in Porto was nothing short of extraordinary. Dense, moist, and bursting with flavor, this bread became our instant favorite, prompting us to embark on a quest to bring some back to Rome.
Porto itself is a charming city, boasting hilly landscapes and picturesque river views. From the historic center, recognized as a UNESCO World Cultural Heritage site, to the bustling streets lined with colorful tiles, every corner exudes character and history.
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One of the culinary highlights was a visit to the renowned Porto restaurant, Ode, where we were treated to a tantalizing array of dishes, including a centuries-old pudding recipe that remains a closely guarded family secret. And of course, the star of the show - the Broa de Avintes Portuguese bread - proved elusive yet unforgettable.
Making this unique Portuguese bread is no small feat, requiring intricate preparation and a meticulous baking process, for a total of up to 4 to 5 hours. Made with white corn flour, rye flour, and local spring water, each loaf embodies centuries of tradition and craftsmanship.
Despite our best efforts to procure this Broa de Avintes Portuguese bread for our journey home, we left Porto empty-handed, save for a few precious slices enjoyed with a seaside seafood feast at the in Matosinhos. Yet, the memories lingered, and I was determined to recreate the magic of Broa de Avintes in my own kitchen.
So, when you make it to Porto, be sure to savor the flavors of this enchanting city and indulge in the culinary delights it has to offer. And if you're feeling adventurous, why not try your hand at baking Broa de Avintes Portuguese bread? Trust me, it's a journey worth taking.
Broa de Avintes Portuguese Bread Recipe
Equipment
- Oven paper (for lining)
Ingredients
- 250 g 1 ⅔ cups white corn flour
- 250 g 1 ⅔ cups yellow corn flour
- 500 g 4 cups rye flour
- 100 g ¾ cup malt flour
- 500 ml 2 cups hot water
- 50 g 3 ½ tbsp yeast
- Pinch of salt
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the white corn flour, yellow corn flour, rye flour, and malt flour.
- Gradually add the hot water to the flour mixture, kneading until a dough forms. Adjust the water quantity for desired consistency.
- Sprinkle the yeast and a pinch of salt over the dough. Knead well to incorporate.
- Cover the dough and let it rest for about 1.5 hours, allowing it to rise.
Shape the Loaves:
- Divide the risen dough into portions weighing around 600-800g each. Shape them into balls.
- On a surface dusted with rye flour, knead each portion and form them into cylinders with rounded tops.
Preheat and Bake:
- Preheat the oven to 260°C (500°F).
- Line a baking sheet with oven paper.
- Place the shaped dough portions onto the oven paper on the baking sheet.
- Let rise for 30 minutes.
- Bake the loaves in the preheated oven for about 45 minutes to 1 hour, until they are fully cooked and the crust is well browned.
Cool and Serve:
- Once baked, remove the loaves from the oven and let them cool on a wire rack for 20-25 minutes.
- Dust the cooled loaves with white flour for a finishing touch.
- Serve your Broa de Avintes warm or at room temperature, paired with your favorite dishes or enjoyed on its own.
Notes
Nutrition
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Broa da Avintes is made by a vendor in the Mercado do Bolhão in the heart of Porto. It's surprisingly inexpensive, maybe because the tourists don't buy it. It is available in both the traditional hand-shaped loaves and in a version that appears to be cooked in a loaf pan. I find it to be like date nut bread, without the dates or nuts, although I have lived in Portugal enough years to have no recent experiences with that bread.
Thank you so much for sharing this. We traveled to Porto about 2 years ago. I had this bread from a baker in the market there, but haven't really found a recipe since it is hyperlocal to that area. The baker told me how he did it, but I haven't tried to recreate it yet. This will be very helpful and sounds very close to his description.