Veldt Bread from Namibia
The early European pioneers (Boers) were ill-equipped to produce the conventional breads of their homeland, and so developed this spicy substitute which has become a national specialty. This recipe produces a loaf of about 900 grams.
450 grams (3.5 cups) whole-meal flour 50 grams (4T) brown sugar
20 milliliters (4T) baking powder 1/4 teaspoon ground cloves
1/2 teaspoon salt 1/2 teaspoon ground cinnamon
50 grams (3.5T) margarine 1/4 teaspoon allspice
150 milliliters (3/4 cups) skimmed milk 1 egg, beaten
1 teaspoon vegetable oil
Directions: Sift flour, baking powder and salt in a bowl. Mix in the sugar and spices, then add the margarine. Rub the margarine into the mix until it is crumbly. Form a well in the middle and pour in the milk and egg. Mix together into a stiff dough, and put on a floured board. Knead dough for 10 minutes until smooth. Grease the inside of a 900 g loaf tin with the oil. Cook for around 45 minutes in a 200 :C oven. The cooked loaf should sound hollow when tapped. If not, re-heat, then turn onto a rack to cool.
Veldt bread is earthy, with a hint of spice but no sweetness. Because it is made with 100% whole wheat flour, the texture is dense and hearty – exactly what you would expect out in the wilderness.
After the bread cools down it is still fine, but not as good as when hot. Bake and serve immediately. Enjoy!