Easy Biltong Bread



550 g

flour — wholemeal

200 g

flour — white

1 tsp

instant dried yeast

2 tsp

sugar — dark brown

1 tsp


1/2 tsp

coriander — ground

100 g

biltong — shavings

300 ml

beer — milk stout

220 ml



Pre-heat the oven to 180’c.

Put dry ingredients into a large bowl and mix together well.

Pour the Castle Milk Stout and buttermilk into a jug and whisk lightly to combine.

Add the liquid to the dry ingredients and mix with a wooden spoon to form a sticky dough.

Tip dough out onto a lightly floured surface and knead for 10 minutes until soft and smooth.

Shape dough into a round dome shape and place into a clean, lightly oiled bowl.

Cover and set aside in a warm place for 45 minutes to rise.

Once risen, slash the surface of the dome with an X mark, this allows the bread to expand and release air.

Then place on a lightly greased baking tray in the centre of the oven and bake for 60 min, or until a skewer inserted comes out clean.

Remove from oven onto a wire rack to cool.

Allow to cool completely, about 20 min, before slicing. [This resting period is vital, to allow for thorough baking through]