Umbako (Xhosa mealie bread)

Vegetables
 


 
 

Ingredients

 
  • 210
    g
    cake flour
  • 185
    g
    wholewheat flour
  • 5
    ml
    salt
  • 3
    ml
    cayenne pepper
  • 10
    g
    instant yeast
  • 410
    g
    whole sweetcorn, drained
  • 2
    mealies, corn cut off the cobs
  • 45
    ml
    brown sugar
  • 2
    large eggs
  • 25
    ml
    oil
  • sesame seeds, for topping
Servings: Change Serving
 
 

Method

 
Mix together the flour, salt, cayenne pepper, yeast, corn and sugar in a large bowl. Whisk together the eggs, oil and 250 ml warm water. Add to the dry ingredients, a little at a time, folding in well. Mix until the ingredients are just combined. Don't overmix. Grease a loaf tin and dust with a little flour. Pour in the mixture and leave to rise for 1 hour in a warm place. Sprinkle with sesame seeds. Bake in a preheated 180 ºC oven for 1 hour or until a skewer inserted comes out clean. Makes 1 loaf.
 

Read more on: bake
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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