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 specialty. 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
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 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 margarine 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 200C oven. The cooked loaf should sound hollow when tapped. If not, re-heat, then turn onto a rack to cool.

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