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Pan de millo

Name: Pan de millo
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Cuisine: Spanish
Ingredients: 400 g fine yellow maize flour (not cornflour or polenta); 350 ml boiling water; 10 g salt; 150 ml lukewarm water; 7 g fast-action dried yeast; 200 g strong white bread flour; 2 tbsp maize flour for dusting; 1 large cabbage leaf

Pan de millo: dense Galician cornbread (broa) with a dark, crackled crust

Features:

Vegetarian Dairy free

Cuisine:

Spanish

In the inland villages of Lugo and Ourense, and in the Deza area of Pontevedra, pan de millo, also called broa, was the everyday bread before wheat became common, baked in wood ovens and sometimes on a cabbage leaf. It is heavy, moist and slightly sweet inside, with a thick, cracked crust, and it is eaten with caldo, cheese or simply olive oil. Maize flour has no gluten of its own, so this version mixes in some wheat flour to help it rise; it is vegan. A common mistake is expecting a light loaf: it should feel heavy and close-textured. Chef's tip: scald the maize flour with boiling water first, which makes the crumb tender and stops it crumbling.

Total time: 80 min
Difficulty: medium
Serves: 10

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Ingredients

Serves10

14 oz fine yellow maize flour (not cornflour or polenta)
1 ½ cups boiling water
⅓ oz salt
¾ cup lukewarm water
¼ oz fast-action dried yeast
7 oz strong white bread flour
2 tbsp maize flour for dusting
1 large cabbage leaf (optional)

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Fresh ingredients (1)

cabbage leaf

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Method

0/6 done

Step 1: Put 14 oz fine yellow maize flour (not cornflour or polenta) and ⅓ oz salt in a large bowl and pour over the 1 ½ cups boiling water, stirring with a wooden spoon until you have a stiff, crumbly paste. Leave to cool until just warm to the touch, about 20 minutes.
25 min
Step 2: Stir ¼ oz fast-action dried yeast into the ¾ cup lukewarm water, then add it to the maize mixture with 7 oz strong white bread flour. Mix and knead in the bowl for 5 minutes into a soft, sticky dough; it won't be stretchy like wheat dough.
8 min
Step 3: Cover and leave in a warm place for 1–1½ hours, until risen by about half and cracks appear on top.
75 min
Step 4: Heat the oven to 450°F with a heavy tray or casserole inside. With wet hands, shape the dough into a round and roll it in 2 tbsp maize flour for dusting.
5 min
Step 5: Put the loaf on the hot tray (on a cabbage leaf if you like) and bake for 15 minutes, then turn the oven down to 400°F and bake 35 minutes more, until the crust is dark brown, deeply cracked and the base sounds hollow when tapped.
50 min
Step 6: Cool on a rack for at least 1 hour before slicing, or the inside will be gummy.
5 min

Nutrition per serving

Calories: 210 kcal
Protein: 5 g
Carbs: 44 g
Fat: 1 g
Fibre: 3 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does pan de millo take?: About 80 minutes in total: 30 minutes to prepare and 50 minutes to cook.
How many people does it serve?: 10 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?: Yes. It has no meat, fish, dairy or eggs.
What can I use instead of fast-action dried yeast?: Fresh yeast, three times the weight.
What can I use instead of strong white bread flour?: Plain flour, same amount (the dough will be softer and rise a little less).

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