Easy Biltong Bread
EASY BILTONG BREAD
Ingredients(9)
550 g |
flour — wholemeal |
200 g |
flour — white |
1 tsp |
instant dried yeast |
2 tsp |
sugar — dark brown |
1 tsp |
salt |
1/2 tsp |
coriander — ground |
100 g |
biltong — shavings |
300 ml |
beer — milk stout |
220 ml |
buttermilk |
Method:
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]