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Porto (Portugal)
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Bread
Vegan
Food Flavour DNA
Nutritional Values
150kcal
3gProtein
32gCarbs
1gFat
4gFibre
50 gServing
* Per serving · 50 g. May vary.
Allergens
🌾 Gluten
Broa de Avintes
How to order / say it
Say it
Broa de Avintes — [BROH-ah deh ah-VEEN-tzesh]
Order
I'd like the broa de Avintes, please.
Locally
Eu gostaria de uma broa de Avintes, por favor.
Say locally
A dense cornbread with rye flour, staple of Portuguese bakeries.
Why try it?
An emblem of northern Portugal's agriculturally rich lands, this bread embodies the region's rustic, artisanal baking traditions that have been passed down through generations.
How it tastes
The broa is dense with a slightly tangy aroma, boasting a nutty and subtly sweet flavor, perfect for pairing with cured meats or cheeses.
Origin & History — first documented: 1800
Broa de Avintes has been baked since the Roman era but flourished in the 19th century in the village of Avintes, becoming renowned for its unique two-day baking process.
Recipe
Ingredients
- 🌾 400 g corn flour
- 🌾 300 g rye flour
- 600 ml water
- 🧂 10 g salt
- 5 g yeast
Method
- 1 Mix corn and rye flour with salt and yeast.
- 2 Gradually add water, mixing to form a dough.
- 3 Let dough rise for 24 hours.
- 4 Bake until the crust is firm and the inside cooked through.
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Co-ZEE-doo ah Poor-too-GEH-za
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SOH-pah deh PEH-drah
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Pah-pahs deh Sah-rah-bohl-yoo
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PRAY-goh noh POW(un)
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ah-SHOR-dah ah al-en-TEH-zha-na
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bee-FAH-nah
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boh-loh doh KAH-koo
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Tee-bee-ah deh Brah-ghah
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