Baking your own bread is not only rewarding, but can be healthier too. The brown bread flour and crushed wheat adds texture and fibre to this recipe.


Serving size
Makes 1 large loaf
Ingredients
6½ cups (6 x 250 ml + 125 ml) brown bread flour
¼ cup (60 ml) crushed wheat (optional)
1 x 10 g sachet instant yeast
½ tsp (2,5 ml) salt
1 tsp (5 ml) sugar
3 tbsp (45 ml) sunflower oil
about 700 ml lukewarm water
¼ cup (60 ml) oats
Method

1. Mix flour, wheat, yeast, salt and sugar together in a mixing bowl.
2. Stir in the oil and 2 cups of the water. Stir well.
3. If necessary, add more water to form a dough that you can knead. It shouldn’t be too sticky, or too dry.
4. Knead on a lightly floured surface for 10 minutes or until a smooth soft dough forms. If you press the dough lightly with your finger it should spring back.
5. Place in a clean bowl and cover with cling wrap. Allow to rise in a warm place until doubled in size.
6. Knock down the dough with your knuckles. Knead gently.
7. Lightly grease a 2 litre bread tin. Shape dough into a loaf and place in tin.
8. Cover with a clean tea towel and allow to rise for 20-30 minutes or until doubled in size.
9. Meanwhile, preheat oven to 200 °C. Brush bread with a little milk and sprinkle oats on top.
10. Bake for 45 minutes or until it sounds hollow when tapped. Turn out onto a cooling rack.

Tips

1. Pot bread: Grease a cast-iron pot and bake bread over medium coals.
2. Roosterkoek: Divide dough into 12-15 balls at the end of step 6. Allow to rise as in step 8 and then braai for a few minutes over medium coals until golden brown on both sides or until it sounds hollow when tapped.
3. Tray-baked pizza: Prepare as above up to the end of step 6. Roll out until about ½ cm thick and press into a lightly greased baking tray. Prick and bake at 200 °C for 10-15 minutes or until just cooked. Spread with tomato paste, sprinkle with ¼ cup of grated cheddar cheese and any of your favourite pizza toppings. Green peppers, tomatoes, leftover chicken and sliced onions are good options. Bake again until the cheese is melted and bubbling.
4. Ugeqe (steamed bread): At step 7, lightly grease a heat-resistant bowl that fits inside a large pot and place the dough inside. Place bowl in the pot and carefully pour boiling water around the bowl to reach halfway up the sides of the bowl. Cover with a lid and simmer gently for about 1½ hours or until baked through. Top up with more water during this time, if necessary.

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Ingredients

Serving size
 Makes 1 large loaf
Ingredients
 6½ cups (6 x 250 ml + 125 ml) brown bread flour
 ¼ cup (60 ml) crushed wheat (optional)
 1 x 10 g sachet instant yeast
 ½ tsp (2,5 ml) salt
 1 tsp (5 ml) sugar
 3 tbsp (45 ml) sunflower oil
 about 700 ml lukewarm water
 ¼ cup (60 ml) oats

Directions

Method
1

1. Mix flour, wheat, yeast, salt and sugar together in a mixing bowl.
2. Stir in the oil and 2 cups of the water. Stir well.
3. If necessary, add more water to form a dough that you can knead. It shouldn’t be too sticky, or too dry.
4. Knead on a lightly floured surface for 10 minutes or until a smooth soft dough forms. If you press the dough lightly with your finger it should spring back.
5. Place in a clean bowl and cover with cling wrap. Allow to rise in a warm place until doubled in size.
6. Knock down the dough with your knuckles. Knead gently.
7. Lightly grease a 2 litre bread tin. Shape dough into a loaf and place in tin.
8. Cover with a clean tea towel and allow to rise for 20-30 minutes or until doubled in size.
9. Meanwhile, preheat oven to 200 °C. Brush bread with a little milk and sprinkle oats on top.
10. Bake for 45 minutes or until it sounds hollow when tapped. Turn out onto a cooling rack.

Tips

1. Pot bread: Grease a cast-iron pot and bake bread over medium coals.
2. Roosterkoek: Divide dough into 12-15 balls at the end of step 6. Allow to rise as in step 8 and then braai for a few minutes over medium coals until golden brown on both sides or until it sounds hollow when tapped.
3. Tray-baked pizza: Prepare as above up to the end of step 6. Roll out until about ½ cm thick and press into a lightly greased baking tray. Prick and bake at 200 °C for 10-15 minutes or until just cooked. Spread with tomato paste, sprinkle with ¼ cup of grated cheddar cheese and any of your favourite pizza toppings. Green peppers, tomatoes, leftover chicken and sliced onions are good options. Bake again until the cheese is melted and bubbling.
4. Ugeqe (steamed bread): At step 7, lightly grease a heat-resistant bowl that fits inside a large pot and place the dough inside. Place bowl in the pot and carefully pour boiling water around the bowl to reach halfway up the sides of the bowl. Cover with a lid and simmer gently for about 1½ hours or until baked through. Top up with more water during this time, if necessary.

2

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Homemade brown bread