Ingredients

Method

• 720 g brown flour, plus extra for dusting
• 1 t instant yeast
• 1 t salt
• 1½ cups warm water

Method

Ingredients

1. Combine all the ingredients in a large bowl using a wooden spoon. Place in a greased bowl, cover and allow to prove overnight.

2. Remove the dough from the bowl and knock out all the air. Shape into a round and place on a tray lined with baking paper. Cover with cling lm, place in a warm spot and prove for 1 hour until doubled in size.

3. Preheat the oven to 180°C. While the dough is rising, place a 25 cm cast-iron saucepan in the oven.

4. Slip the baking paper with dough on into the hot saucepan and bake for 30 minutes, covered, until crispy.

Find more bread recipes here. 

Photograph: Myburgh Du Plessis

Food assistants: Bianca Strydom & Keletso Motau