Find your recipes and restaurants here
 
 

Leek and biltong garlic bread



Ingredients 15
Servings
Time 30 minutes
  • BREAD
  • 4x250
    rye flour
  • 500
    ml
    wholewheat flour
  • 10
    ml
    salt
  • 15
    g
    instant yeast
  • 30
    ml
    oil
  • 5
    ml
    honey
  • 500
    ml
    lukewarm water
  • STUFFING
  • 6-8
    whole leeks
  • 100
    g
    finely sliced moist biltong
  • 200
    g
    gruyère cheese, broken into pieces
  • GARLIC BUTTER
  • 4
    garlic cloves, crushed
  • 45
    ml
    butter 6-8 garlic cloves, unpeeled
 

Method

40-45 minutes
 

Preheat the oven to 190 °C.

1. Bread Mix the rye and wholewheat flours and salt in a large mixing bowl. Add the instant yeast and mix by hand. Mix the oil, honey and lukewarm water in a separate bowl and add to the flour mixture. Mix by hand to make dough. Knead for about 10 minutes or until the dough becomes elastic (it will still be slightly sticky). Add more flour or water as needed. Cover the bowl with clingfilm and leave the dough to rise in a warm place until it has doubled in volume.

2. Place the dough on a floured surface and knock down. If still too sticky sprinkle it with some rye flour. Roll the dough into a rectangle about 1 cm thick.

3. arrange the leeks lengthways down the centre of the dough and scatter the biltong and cheese on top. Roll up the dough lengthways and put it on a floured baking sheet. Leave to rise once more.

4. Garlic butter Heat the crushed garlic and butter until melted and brush the roll with the mixture. Insert the whole garlic cloves into the top of the bread.

5. bake for 40-45 minutes or until lightly browned and done (the loaf will sound hollow when tapped). Cool on a wire rack or serve lukewarm with butter and extra biltong.

 

Read more on: biltong  |  recipe.
 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.