Ingredients

Method

For the white dough:
• 500 g Lowerland Kalahari white wheat flour
• 10 g instant yeast
• 2 t sea salt
• 1 T honey
• 1 1⁄3 cups warm water
• 2 T olive oil
For the charcoal dough:
• 450 g Lowerland Kalahari white wheat flour
• 2 ½ t activated charcoal powder
• 10 g instant yeast
• 2 t sea salt
• 1 T honey
• 1 1⁄3 cups warm water
• 2 T olive oil

Method

Ingredients

1. To make the white dough, combine the flour, yeast and salt in a large bowl. Mix the honey, water and olive oil, then pour into the dry ingredients. Knead until smooth and elastic, about 10 minutes.
Cover and leave to rise for 1–1½ hours or until doubled in size.

2. To make the charcoal dough, follow the same process as for the white, whisking the charcoal
powder into the flour before adding the wet ingredients. Knead and prove as above.

3. Once both doughs have risen, gently flatten each into a rough rectangle. Lay one on top of the other and fold over once or twice to create a marbled effect. Don’t overmix or the colours will blend
completely. Divide into 8–10 even balls or ovals. Dust lightly with flour.

4. Place the pieces on a floured tray, cover with a damp cloth, and leave to rise again for 30–45 minutes until puffy.

5. Braai over medium coals (or cook in a grill pan) for 10–12 minutes on each side, turning until
cooked through and lightly charred. Brush with butter while warm if desired. Split open and serve with smoked Jersey butter, Melfort honey and Dairy Co. Cheddar.

Find more bread recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones