Potjie No: 3
Cooking Time: 1 hour
Ingredients
550 ml white bread flour
600 ml cracked wheat
5 ml salt
1 packet instant yeast
5 ml caraway seeds (optional)
350 ml beer
30 ml honey
15 ml melted butter
100 ml warm water
Method
Mix flour, cracked wheat, salt, yeast and caraway seeds (if using) in a large bowl.
Heat the beer slightly.
Mix with honey, melted butter and warm water and add to flour mixture.
Stir until dough becomes easily manageable.
Turn out onto floured surface and knead for about 4 minutes or until the dough is smooth and comes away from the surface easily.
Form dough into a ball, flatten the top slightly and place in buttered potjie.
Brush dough and inside of lid with melted butter.
Place lid on pot and place in a warm draughtless position for about 45 minutes until the dough has doubled in size.
Place pot on slow fire with a few small coals on top of lid and bake for 45 – 60 minutes or until the bread sounds hollow when tapped.
Turn out while still hot and serve immediately with butter.