A dense, crusty round bread baked in a cast-iron pot over braai coals, studded with chunks of biltong and cheese — the ultimate braai companion.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, yeast, salt, and sugar. Add warm water and olive oil. Knead for 10 minutes until smooth.
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2
Fold in biltong pieces, cheese cubes, and rosemary.
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3
Shape into a round loaf and place in a greased cast-iron pot. Cover and let rise for 45 minutes.
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4
Place the lidded pot on a bed of medium braai coals. Pile a few coals on top of the lid.
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5
Bake for 40-50 minutes, rotating the pot occasionally for even heat.
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6
The bread is done when it sounds hollow when tapped. Cool slightly before slicing.
Did You Know?
Experienced braai masters can judge the exact temperature inside a potbrood pot by holding their hand over the coals and counting seconds — a technique passed down through generations.
Chef's Notes
Equipment Tips
- cast-iron pot with lid
- braai coals
- mixing bowl
Garnishing
butter, rosemary sprig
Accompaniments
braai dips, butter
The Story Behind Potbrood
Potbrood originated with the Voortrekkers who baked bread in their cast-iron pots during the Great Trek. Without conventional ovens, the three-legged pot became a versatile baking vessel. The tradition continues at modern braais, where potbrood is baked while the meat grills.
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