Before the bread, this bolo went in
The same dough could have another destination.
Explore this story
Your choice is saved only in this browser.
In Pedraça, Maria da Conceição Mouta recalled a bolo made from the broa dough itself. It was topped with small sardines or chouriço and went into the oven before the loaves. More wood then had to be added.
The account recorded in 2011 and published by the Museum in 2015 connects the bolo’s name with the organisation of baking day. The recipe preserves the techniques of a traditional oven, to explore alongside the history of bread.
Bolo entre lenha: ingredients and techniques
Tick off ingredients as you gather them. Checkmarks last only on this page. Any time shown for the reading journey is reading time, not cooking time.
Go to preparation ↓Ingredients
Method at a glance
Back to ingredients ↑Tick off each step as you finish it. You can untick it; checkmarks last only on this page.
Maria da Conceição Mouta’s recollection, recorded in 2011. The preparation refers to a traditional oven and gives no temperature or adaptation for a domestic oven.
Read the original recipe →One batch, several gestures
Open an option and choose the story.
What dough was the cake made from?
This bread mixture rye and wheat →What was left for the next batch?
The bread kept the next batch →How did you recognize the heat from the oven?
The oven gave a sign →
Source and context
Basto Land Museum — Cake between sardine or chorizo wood (2015)
Accessed: . Editorial summary; the date of consultation is not the date of the facts.