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Aglaia KREMEZI's avatar

Do share the recipe of the Portuguese bread, PLEASE, I would love to try it!

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Aglaia KREMEZI's avatar

Just made a dough with spelt, fine semolina, and rye that after he first rise waits in the fridge until Sunday. Post your recipe, please, to maybe inspire my next bred...

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Lukas Volger's avatar

Thanks for trying this out, I'm so glad you enjoyed -- and your biscotti sounds delicious! I will be queuing that up.

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Elisabeth Luard's avatar

Interesting experiment, Aglaia n Costas! Those non-wheat flours are always quite a challenge. Portuguese broa, at least at my hands, needs a 50/50 cornmeal to wheat.

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Brian Levy's avatar

Sounds like a very comforting loaf!

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Faye Levy's avatar

Your quick bread sounds wonderful, as does everything you make!

Thank you so much for sending the recipe!

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Simi's avatar

Hi Aglaia, looks delicious. Great minds or what? I'm going to make some tomorrow. Not this one but a simple one with mixed flour (rye, spelt, wheat) and buttermilk. Enjoy. xxx

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