VELDT BREAD

 

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 speciality. This recipe produces a loaf of about 900 grams.

 

50 g margarine

450 g whole-meal flour

20 ml baking powder

50 g brown sugar

tsp salt

tsp ground cinnmon

tsp ground cloves

tsp allspice

150 ml skimmed milk

1 egg, beaten

1 tsp vegetable oil

 

Sift flour, baking powder and salt in a bowl. Mix in the sugar and spices, then add the margarine. Rub the margrine 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.

 

Serves 4.

 

country : Namibia

course : bread

 

source : Laos to Liberia : Nutritious Foods from 200 Lands / Debbie Cook & Andy Gravette