Homemade Biltong Bread

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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 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. [This resting period is vital, to allow for thorough baking through]