Easy biltong bread

Recipe from: 31 May 2016
recipe, bake, bread, biltong, south african

Ingredients 9
Servings 6
Time 00:45

Ingredients

  • 550
    g
    wholemeal flour
  • 200
    g
    white flour
  • 1
    tsp
    instant dry yeast
  • 2
    Tbs
    dark brown sugar
  • 1
    tsp
    salt
  • 1/2
    tsp
    ground coriander
  • 100
    g
    biltong shavings
  • 300
    ml
    Castle Milk Stout
  • 220
    ml
    buttermilk
 

Method

01:00
 
Pre-heat the oven to 180’c.

Put dry ingredients into a large bowl and mix together well.

Pour the Castle Milk Stout and buttermilk into a jug and whisk lightly to combine.

Add the liquid to the dry ingredients and mix with a wooden spoon to form a sticky dough.

Tip dough out onto a lightly floured surface and knead for 10 minutes until soft and smooth.

Shape dough into a round dome shape and place into a clean, lightly oiled bowl.

Cover and set aside in a warm place for 45 minutes to rise.

Once risen, slash the surface of the dome with an X mark, this allows the bread to expand and release air.

Then place on a lightly greased baking tray in the centre of the oven and bake for 60 min, or until a skewer inserted comes out clean.

Remove from oven onto a wire rack to cool.

Allow to cool completely, about 20 min, before slicing. [This resting period is vital, to allow for thorough baking through]

Recipe reprinted with permission of J'Something.

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Read more on: recipe  |  biltong  |  bake  |  south african  |  bread
 

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