Wholewheat Potbread

Flat-bottomed Potjie No: 3 or 4
Cooking Time: 1 hour
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375 ml lukewarm water
50 ml golden syrup
20 ml dried yeast
750 ml white bread flour
7 ml salt
625 ml wholewheat flour
75 ml sunflower seed oil

Mix water and syrup together.
Sprinkle yeast on top of water and allow to stand for about 10 minutes or until the mixture becomes foamy.
Meanwhile sift bread flour and salt and add wholewheat flour.
Trickle oil onto dry ingredients and mix well.
Add another 100 ml lukewarm water to yeast mixture.
Add yeast mixture to dry ingredients and mix to a soft, manageable dough.
Place dough in a warm place until doubled in size.
Knock dough back.
Form into a round loaf and place in greased potjie.
Brush inside of lid with oil and cover potjie, then allow dough to rise to double its size.
Place potjie on a small fire with a few coals on top of the lid.
Bake for about 1 hour or until bread sounds hollow when tapped on the bottom.

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