Broa di milho (Corn and rye bread)

Makes 2 loaves

250g strong white bread flour 250g rye flour 2 tsp sugar 2 tsp (10g) dried active yeast 300g cornmeal 30g butter 1 tsp salt

Mix the white and rye flours well, and set aside. Pour 270ml of warm water into a bowl, sprinkle in the sugar and yeast, stir and leave for 10 minutes until the mixture has begun to foam. Stir in approximately a quarter of the flour mixture, cover with a tea towel, and leave for 45 minutes until the dough has doubled in size. Place the cornmeal into the bowl of a mixer. Add the butter and salt and pour on 200ml of boiling water. Mix with the dough attachment until you have a stiff dough. Add the risen yeast dough and the remaining flour mixture to the cornmeal dough in the bowl and knead for about 10 minutes until smooth and elastic. Turn the dough onto a floured surface and knead for a few minutes. Form into two round loaves and place on a baking tray lined with baking paper. Sprinkle the tops with bread flour, cover with a tea towel, and leave to prove for 45 minutes until doubled in size. Heat the oven to 220°C. Place a baking tin containing 200ml of water at the bottom of the oven. Place the loaves above the water and bake for 15 minutes. Reduce the heat to 200°C and bake for another 15 minutes until brown, well risen, and hollow sounding when tapped on the bottom.