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Whole-wheat pot bread

Whole-wheat pot bread recipe

whole-wheat pot bread




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    • 650 g (5 x 250 ml) whole-wheat flour
    • 10 g instant dry yeast
    • 10 ml sugar
    • 10 ml salt
    • 250 ml rolled wheat
    • 100 ml water
    • 350 ml Clover Fresh Full Cream Milk (warm)
    • 250 ml lukewarm water
    • 25 ml honey
    • 25 ml Clover Mooi River Butter

    Mix dry ingredients.

    Soak rolled wheat in 100 ml water.

    Mix warm milk, water, honey and butter and add to dry ingredients, mixing to a soft dough.

    Add soaked rolled wheat.

    Knead well for about 10 minutes until smooth and elastic.

    Cover with cling wrap and allow to rest for 15 minutes.

    Knock down, form into a ball and place in a greased cast-iron pot.

    Cover with cling wrap and allow to rest in a warm place for about 45 minutes until double in size.

    Cover with lid, greased on the inside, and bake in a hole in the ground with moderate coals around and a few coals on the lid, or bake for about 1 hour in a preheated oven at 200°C or until golden brown and cooked. Bread is ready when it sounds hollow when tapped with the knuckles.