I’ve got this nostalgic thing for “how our grandparents survived”, living on farms, often miles away from shops, let alone malls. Add to this, the lack of science, GMOs and additives & preservatives which now extends the lifetime of all fresh produce.
So, back in the late 80’s I got a recipe for “pot brood” (a bread baked in a iron pot, outside on a barbeque). It was so successful that I once baked 30 of them for a church fair (bazaar / kermis). After very sore knuckles of kneading, I went into a “rest” w.r.t. potbrood.
Since then I might have baked a few again, but I too fell for the “modern science” of bread that actually stays fresh for more than a week. Until we read a few books on modern diets, the continuous colon issues, and many other health issues connected to our modern food and GMOs. We often thought organic is just another word for “expensive until we realised what is actually happening in the food industry. Indeed, “he who owns the food, owns the world”.
So, we’ve returned to an old interest of home-made everything (as you would see on many other posts on this website). Here is our home-made bread.
My original “potbrood” recipe goes like this:
- 1,25 kg White bread flour
- 10 gr instant yeast (or 25 g other yeast)
- 2 teaspoons sugar
- 2 1/2 teaspoons salt
- a dash of honey
- 100 gr bran (optional)
- 750 ml strong luke warm water
- 100+ ml olive oil / butter (which you will use while kneading)
- Mix all dry ingredients.
- Add the water and start kneading while constantly using the butter / oil on your hands. At first, this will be a very messy business, but eventually the dough will become a rubbery round ball which does not attach to your hands anymore. That’s when you know it’s fine (approximately 10 – 15 min’s).
- Cover and set in a warm place for 1 1/2 hours for the dough to rise double its original size.
- Knead off again with butter / oil for another 5 minutes or so.
- Form the dough into whatever shape your pan/pot is (remember to line the pot / pan with enough butter).
- Let rise again for about 30 min’s
- Bake in a pre-heated oven for 20 – 30 min’s at 180 C.
- Take it out of the pan / pot and let rest until cold enough to cut (normally, we can’t wait long enough – warm bread and butter is just irresistible.
- 500 gr wholemeal flour
- 600 gr white bread flour
- 10 gr instant yeast (or 25 gr yeast)
- 2 teaspoons sugar
- 2 teaspoons salt
- 100 ml olive oil or 25 gr butter
- 2 tablespoons white wine vinegar (don’t worry, it doesn’t affect the taste but prolong the shelve life time) Optional
- 650 ml luke warm water
- Combine all the dry ingredients
- Add the olive oil and luke warm water
- knead as above OR,
- knead with the Kenwood dough hook for 5 minutes at the lowest speed.
- Put in a warm place to rise twice its size (approximately 1 1/2 hours
- Knead off for about 5 minutes or with the Kenwood for about 1 minute at the lowest speed
- Form your dough and put in a bread pan
- Let rise again for about 30 min’s and bake at 180 C for about 20 – 30 min’s.
- Take out and let it cool.
That’s it. Enjoy!