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Grain recipes

Split pea dhal with grilled cabbage

2 hours

Bread recipes

Oat porridge pot bread

50 minutes

16 of 74

Oat porridge pot bread

Serves 8

Difficulty Easy

Prep Time 1 hour

Cooking Time 50 minutes

Ingredients

500 g white bread flour
200 g cold cooked oats, plus extra raw oats for sprinkling
1 cup water, plus 3 T
1 t yeast
1 t salt, plus extra for sprinkling
canola oil, for drizzling
1-2 T marmalade
burnt butter, for brushing

Method

1. Combine all the ingredients except the marmalade, butter and oil and mix with a wooden spoon until a shaggy dough forms. Cover with a damp tea towel and leave to prove in a warm spot until doubled in size.

2. Preheat a 25 cm cast-iron pot over warm coals. Once hot, drizzle with the canola oil and scoop the dough into the pot. Sprinkle generously with oats and sea salt. Add the lid, cover with warm coals and bake for 40–45 minutes, or until baked through.

3. Once baked, brush the marmalade and butter onto the bread and watch it melt and glaze the bread. Keep rotating the bread to prevent darker spots from forming. Alternatively, bake in the oven at 200°C for 40–45 minutes with the lid on, and for 10 minutes with the lid off. The bread should be golden and sound hollow when tapped. Cool for 10 minutes before serving.

Cook’s note: Sweet or savoury accompaniments work well with this bread. It’s also great turned into French toast the next day.

Find more braai recipes here.

Photographs: Jan Ras
Food Assistant: Claire-ellen Van Rooyen

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Ingredients

Method