Potbrood (South African Pot Bread)
In short: A tall, golden loaf baked with the lid on in a cast iron pot, with a crackly crust and soft crumb, good with stews, butter and jam. It takes about 1 h 20 min in total and makes 10 servings.
- Prep
- 25 min
- Cook
- 55 min
- Resting
- 1 h 40 min
- Total
- 1 h 20 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 255 kcal
Potbrood is bread baked in a cast iron pot with the lid on, a traditional way of baking at camps, farms and braais. The pot traps steam, so the loaf rises tall and gets a thin, crackly crust with a soft, springy crumb. This version bakes in a home oven with the same results, and the dough is simple enough for beginners. Serve it with butter, jam or a bowl of stew.
Instructions
- Mix the flour, yeast, salt and sugar in a large bowl. Add the oil and water and knead for 10 minutes until the dough is smooth, elastic and slightly tacky.
- Cover and let the dough rise for 1 hour, until doubled in size.
- Grease a 4 to 5 liter (4 to 5 quart) cast iron pot with oil. Shape the dough into a smooth ball, place it in the pot, cover with the lid and let it rise for 40 minutes, until it fills about two thirds of the pot. Heat the oven to 220°C (425°F) meanwhile.
- Dust the top with flour and slash it with a sharp knife. Put the lid on, place the pot in the oven and bake for 40 minutes.
- Remove the lid and bake for 10 to 15 minutes more, until deep golden and hollow-sounding when tapped (96°C / 205°F inside).
- Turn the loaf out onto a rack and cool for at least 30 minutes before slicing.
Tips
- To bake over coals, set the pot on medium coals with a few coals on the lid for 45 to 50 minutes, turning the pot a quarter turn every 10 minutes.
- For a savory loaf, knead in 50 g (1/3 cup) sunflower seeds and a handful of chopped chives. Add them in the last minute of kneading.
Questions and answers
Can I bake potbrood without a cast iron pot?
Yes. Any heavy ovenproof pot of 4 to 5 liters with a tight lid works. A loaf pan covered with foil also gives a decent result, but with less crust.
What do you eat with potbrood?
It goes with potjiekos, braai meat, soup, and butter with apricot jam. Many families eat it still warm.
How should I store potbrood?
Wrap it in a clean cloth and keep it at room temperature for 2 days. Slice and freeze it for up to 2 months.
How long does it take to make Potbrood (South African Pot Bread)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Potbrood (South African Pot Bread)?
About 255 kcal per serving, with 7 g of protein, 50 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 255 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 50 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 470 mg |
Estimated values, calculated from the ingredients.
