🇿🇦 Celebrate Heritage Day with Traditional Potbrood
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Traditional Potbrood with Lard
Ingredients
1 kg white bread flour
10 g (1 packet) instant yeast
10 g salt
20 g sugar (about 2 tbsp)
500 ml lukewarm water (adjust as needed)
100 g lard (melted, cooled slightly)
50 ml milk (optional, for a softer crumb)
Extra lard for greasing the pot
Method
Prepare your potjie
Grease a no. 3 potjie generously with lard.
Mix the dough
Combine flour, yeast, salt, and sugar.
Add water, milk (if using), and melted lard. Mix into a rough dough.
Knead
Knead for 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and rise for 1–1½ hours until doubled.
Shape & rise again
Punch down, shape into a round, and place in the potjie.
Cover and let rise another 30–40 minutes.
Bake over coals
Place potjie on gentle coals with some on the lid.
Bake 40–50 minutes until golden and hollow-sounding when tapped.
Serve
Cool slightly and serve warm with butter, jams, or as the perfect side to your braai.
Heritage Twist Ideas
Add thyme or rosemary for a fragrant loaf
Swap 200 g flour with maize meal for a rustic touch
Brush the top with melted lard and coarse salt before baking
No additives. No nonsense. Just real, rooted food.
#rootedrecipes #heritageday #potbrood #traditionaltable #braaiday #ancestraltaste