Potbrood (Cast Iron Pot Bread)

🧂 Ingredients

• 600g All-purpose flour(Plus extra for dusting)
• 10g Active dry yeast(Or 1 packet)
• 2 tbsp Granulated sugar(To activate the yeast)
• 1 tsp Salt(Fine sea salt or table salt)
• 50g Unsalted butter(Melted, plus extra for greasing the pot)
• Approximately 350-400ml Lukewarm water(Adjust as needed for dough consistency)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm water (around 40-45°C or 105-115°F), sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Prepare the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center. Pour in the activated yeast mixture and the melted butter. Mix with a wooden spoon or your hands until a shaggy dough forms. If the dough seems too dry, add a little more lukewarm water, a tablespoon at a time. If it's too wet, add a little more flour.

   ⏱️ 10 minutes
3. 3

   Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back slowly when poked.

   ⏱️ 10 minutes
4. 4

   First rise: Lightly grease the inside of your cast iron pot (Dutch oven or similar) with butter or oil. Place the kneaded dough into the pot, turning it to coat lightly. Cover the pot with its lid. Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.

   ⏱️ 1 hour 30 minutes to 2 hours
5. 5

   Prepare the braai: While the dough is rising, prepare your braai. You want a good bed of hot coals. Once the coals are glowing red with a light ash coating, spread them out evenly to create a hot base. You will also need a good amount of coals to place on top of the pot lid.

   ⏱️ 30 minutes
6. 6

   Second rise: Once the dough has doubled, punch it down gently to release the air. Cover the pot again and let it rise for another 30 minutes. This second rise will make the bread light and airy.

   ⏱️ 30 minutes
7. 7

   Bake the potbrood: Place the covered pot directly onto the bed of hot coals. Carefully place a generous amount of hot coals onto the lid of the pot. The goal is to have roughly equal heat from the top and bottom, similar to an oven at approximately 180-200°C (350-400°F).

   ⏱️ 45 minutes
8. 8

   Check for doneness: After 45 minutes, carefully remove some of the coals from the lid. Lift the lid to check the bread. It should be golden brown and sound hollow when tapped on the bottom. If it needs more time, replace the lid and coals, and bake for another 5-10 minutes. Be careful not to burn the bottom.

   ⏱️ 5-10 minutes (if needed)
9. 9

   Cool and serve: Once baked, carefully remove the pot from the coals. Remove the bread from the pot and let it cool on a wire rack for at least 15-20 minutes before slicing. This allows the interior to set properly.

   ⏱️ 20 minutes

💡 Pro Tips

• ✓Using a good amount of coals on the lid ensures even baking and prevents the bottom from burning before the top is cooked.
• ✓Resist the urge to lift the lid frequently while baking, as this releases heat and can affect the baking process.
• ✓The result should be a bread with a wonderfully crisp, slightly charred crust and a soft, fluffy, and moist interior.
• ✓Ensure your cast iron pot is well-seasoned to prevent sticking.

🔄 Variations

• Add 100g of grated cheddar cheese and 1 tbsp of mixed fresh herbs (like rosemary, thyme, or chives) to the dough during the kneading stage for a cheesy herb potbrood.
• Mix 2-3 cloves of minced garlic and 1 tbsp of chopped fresh parsley into the dough for a garlic and herb variation.

🥗 Nutrition

Per serving