Paula's Crusty Portuguese Rye Bread Recipe

Portuguese rye bread, also known as Pão de Centeio, is a traditional bread that is popular in Portugal and other countries with Portuguese-speaking communities. This bread is made with a combination of rye flour and bread flour, which gives it a distinct texture and flavor.

Preparation time	20 min
Cooking Time	40 min
Ready In	3 h 30 min
Level of Difficulty	Easy
Servings	4

Traditionally, Portuguese rye bread is baked in wood-fired ovens, which give it a crispy crust and a soft, tender interior. The bread is often served with butter or cheese and is a staple in many Portuguese households.

Portuguese rye bread can be enjoyed in a variety of ways, such as in sandwiches, toasted with jam or honey, or simply as a side with soups or stews. It's a delicious and versatile bread that is sure to be a hit with bread lovers everywhere!

Ingredients

2 cups rye flour2 cups bread flour1 1/2 teaspoons salt1 teaspoon instant dry yeast1 1/2 cups warm water Get Portuguese ingredients

Directions

In a large mixing bowl, combine the rye flour, bread flour, salt, and yeast and mix well.
Slowly add the warm water, mixing until the dough comes together. You may need toadd a little more water or flour, depending on the humidity and temperature of your kitchen.
After 5 to 10 minutes of kneading on a floured surface, the dough ought to be elastic and smooth.
The dough should be placed in a greased bowl, covered with plastic wrap, and allowed to rise for one to two hours, or until it has doubled in size, in a warm, draft-free area.
Preheat your oven to 450°F (230°C).
The dough should be punched down and shaped into a round loaf.
Place the loaf on a baking sheet and let it rise again for 30-45 minutes, or until it has puffed up slightly.
Make a few cuts on the loaf's top using a sharp knife.
The bread should be baked for 30 to 40 minutes, or until golden brown and hollow to the touch.

Recipe Credit: Paula Costa

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