This bread is a double baked bread that is in a hard biscuit form. It was famous from the early 1940s first in a little town of Eastern Cape of Molteno too, In this locality, this bread was baked in a rusks form using family recipes and sold them to wives of the local farmers. This later became popular house hold name.
In today’s South Africa, the land of Hermanus in South Africa has breads baked and sold in stalls as staple food.
Hermanus, is a town on the southern coast of the Western Cape province of South Africa. It is famous for southern right whale watching during the southern winter and spring and is a popular retirement town.
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They present one of the best bread for this tribe in South Africa. Today we present the step by step baking method for the South African Ouma Bread.
Required Ingredients
1 Kg White Bread Flour, or brown flour, unbleached or stone milled
1 tea spoon of yeast
125ml Oil or sachet of Margarine – preferably olive, sunflower or canola
1 pinch of Salt
800 to 1000 ml of Water
Mixing and Baking Process
I have always said that in order to make great bread, it is important that you mix dry ingredients in one bowl and wet ingredients in another bowl, work on them before mixing together. The real reason for this is to make room for your ingredients to penetrate for better dough result and great taste.
Combine the wet and dry ingredient and then knead with your bread machine or hand. If milling, make sure it is done thoroughly and allow your dough to rise for 20 to 50 minutes,
Panning:
Once it has risen, grease your pan, shape the dough and have add them into the pan and leave to rise again for 30 minutes again.
Do not allow it to over rise as it will deflate if it does over rise. Bake for 45 to 60 minutes at 180 degrees.
Once it is done, remove it and allow cooling before enjoying it.
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