In the mood to bake?

 

J’Something suggest that we serve the bread with his amazing Three Bean and Chorizo Stew.  “The smokiness from the three bean chorizo stew dish satisfies all the senses,” said J’Something. “I recommend serving it with rustic bread to soak up the stew flavours.”

 

He described the biltong bread as being “super quick and easy”, meaning anyone can make it. “I like to eat mine plain and simple with good old butter.”  Mmmm! What’s stopping you from treating yourself to the stew and this rustic bread?  The best thing about  cooking with beer is that you get to buy a carry pack, use one or two cans to make up your recipes then drink up the rest!  🙂 That’s what’s up!  Happy baking and dunking!

 

 

PHOTO_Biltong Bread

Biltong Bread Recipe 

 

Difficulty: Easy

Serves: 6 (12 Slices)

Hands-on (preparation) time: 40 minutes

Total time: 1 hour 45 minutes

 

Ingredients

550g wholemeal flour

200 g white flour

1 tsp. instant dry yeast

2 Tbsp. dark brown sugar

1 tsp. salt

½ tsp. ground coriander

100g biltong shavings

300ml Castle Milk Stout

220ml 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. Note: This resting period is vital, to allow for thorough baking through.

Share This Story!

About Author

You may also like

No Comment

You can post first response comment.

Leave A Comment

Please enter your name. Please enter an valid email address. Please enter a message.