Franconian-style Broa de Avintes

Ingredients

In this Franconian adaptation of Broa de Avintes, we incorporate Franconian spices and ingredients to give the bread rolls a distinct flavor profile. The original Portuguese recipe typically uses cornmeal and wheat flour, while our Franconian version replaces the cornmeal with rye flour, resulting in a heartier and more robust taste. Additionally, we add Franconian spices such as caraway seeds and coriander to enhance the flavor and aroma of the rolls. We alse have the original recipe for Broa de Avintes, so you can check it out.

• 250g (8.8 oz) rye flour 250g (8.8 oz) rye flour
• 250g (8.8 oz) bread flour 250g (8.8 oz) bread flour
• 10g (0.35 oz) fresh yeast 10g (0.35 oz) fresh yeast
• 10g (0.35 oz) salt 10g (0.35 oz) salt
• 1 tsp caraway seeds 1 tsp caraway seeds
• 1 tsp coriander seeds 1 tsp coriander seeds
• 300ml (10.1 fl oz) water 300ml (10.1 fl oz) water
• 1 tbsp olive oil 1 tbsp olive oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 50g, 1g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, bread flour, salt, caraway seeds, and coriander seeds.
2. 2.
   Dissolve the fresh yeast in warm water and add it to the flour mixture.
3. 3.
   Mix well until a sticky dough forms.
4. 4.
   Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour.
6. 6.
   Preheat the oven to 220°C (425°F).
7. 7.
   Divide the dough into small portions and shape them into rolls.
8. 8.
   Place the rolls on a baking sheet lined with parchment paper.
9. 9.
   Brush the rolls with olive oil and sprinkle some caraway seeds on top.
10. 10.
    Bake in the preheated oven for 20-25 minutes until the rolls are golden brown and crusty.
11. 11.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Rye flour — Rye flour has a lower gluten content compared to wheat flour, resulting in a denser texture. Ensure you knead the dough well to develop the gluten and achieve a lighter texture.
• Caraway seeds — Toasting the caraway seeds before adding them to the dough will enhance their flavor. Simply heat them in a dry pan over medium heat until fragrant.

Tips & Tricks

• For a more pronounced Franconian flavor, you can add a small amount of Franconian beer to the dough.
• If you prefer a softer crust, brush the rolls with water instead of olive oil before baking.
• These bread rolls are best enjoyed fresh, but you can store them in an airtight container for up to 2 days. Reheat them in the oven for a few minutes before serving to restore their crustiness.

Serving advice

Serve the Franconian-style Broa de Avintes warm or at room temperature. They are perfect as a side dish for Franconian stews, sausages, or hearty soups. You can also enjoy them with butter, cheese, or your favorite spreads.

Presentation advice

Arrange the Franconian-style Broa de Avintes on a rustic wooden platter or a bread basket lined with a clean kitchen towel. Sprinkle some additional caraway seeds on top for an extra touch of Franconian flair.