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.
Ingredients:
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!
Ha3els in Africa 