Bread of the Wild | Veldt Bread
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Today we’re traveling to the sandy, dusty plateaus of of Southern Africa where you’ll find the Veldt – large expanses of wilderness, often filled with scrubby bushes and the occasional scraggly tree. Here, too, you’ll find prowling lions, circling scavenger birds, and hearty veldt bread – which pretty much means bread of the wild. According to the World Cookbook for Students, this quickbread was created by European settlers as a way to nourish themselves with familiar ingredients in an unfamiliar land. Since it’s leavened with baking powder, there’s no long rise time – just pop in the oven (or over a campfire) and chow down. No muss, no fuss.Spices like ginger, cinnamon and cloves give this rugged, dense “wheaty” bread a lovely lift. Much like Irish soda bread, Veldt bread tastes best when steaming hot, slathered with butter. So go ahead, set up camp by a Namibian sunset and enjoy a slice.
Servings
1 loaf
Servings
1 loaf
Bread of the Wild | Veldt Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Today we’re traveling to the sandy, dusty plateaus of of Southern Africa where you’ll find the Veldt – large expanses of wilderness, often filled with scrubby bushes and the occasional scraggly tree. Here, too, you’ll find prowling lions, circling scavenger birds, and hearty veldt bread – which pretty much means bread of the wild. According to the World Cookbook for Students, this quickbread was created by European settlers as a way to nourish themselves with familiar ingredients in an unfamiliar land. Since it’s leavened with baking powder, there’s no long rise time – just pop in the oven (or over a campfire) and chow down. No muss, no fuss.Spices like ginger, cinnamon and cloves give this rugged, dense “wheaty” bread a lovely lift. Much like Irish soda bread, Veldt bread tastes best when steaming hot, slathered with butter. So go ahead, set up camp by a Namibian sunset and enjoy a slice.
Servings
1 loaf
Servings
1 loaf
Ingredients
  • 3 1/2 cups whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tso salt
  • 3 Tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 cup butter , melted
  • 3/4 cup milk
  • 1 egg
  • 2 tsp vegetable oil – OR –
  • butter , melted
Servings: loaf
Units:
Instructions
  1. Preheat the oven to 325F. Whisk together all the dry ingredients.
  2. Next, add in the wet ingredients.
  3. You’ll end up with a somewhat stiff dough, but it should not be crumbly. Knead for several minutes until smooth.
  4. Press into an oiled loaf pan and brush with more oil. Bake for 35-45 minutes, or until cooked through.
  5. Since this is a quick bread, the loaf doesn’t rise a whole lot and maintains a rustic appearance. Embrace imperfection. It tastes divine.
  6. When you slice the hot bread, prepare yourself for the subtle beauty of the spices to perfume your home. Immediately slather thick slices with soft butter.