Our Daily Bread

By Kings Camp Team on August 11, 2014

Pull-apart Herb BreadMy first month cooking at Waterbuck Private Villa has given me some insight into what a privilege it actually is to feed people. If you provide food that pleases the senses, surprises the taste buds and nourishes the body it somehow feeds you too. Maybe it’s just feeding my ego – that instant recognition when people praise your food definitely is fun. But I think it’s a more basic thing than that. Something about the human need to care for each other and nourish each other.
Making your own bread is the most basic of habits. You can go sugar free, preservative or even carb-free now days but just don’t be scared to give it a try. Although this month I have been fighting with my breads… new ovens, that keep getting open and closed. Getting distracted during the kneading process, rushing the rising, trying to bulk up recipes to stretch them further… oh dear.
I’ve managed to pull off some successes – my Pull-Apart Herb Bread is a favourite, simple little Cumin Flatbreads are so easy and of course the traditional Corn Beer Bread is a crowd pleaser. But the recipe that has been requested and the one that I munch on myself to make up for missed meals is the Low GI Morning Seed Loaf.

Recipe – Kings Camp Health Bread
Place a mixing bowl on your scale and simply weigh all ingredients directly into the bowl.

500g bakers flour (or 450g stoneground unbleached flour and 50g bran for a healthier loaf)
50g rolled oats
150g mixed seeds (I used poppy, sesame, sunflower, pumpkin and dried cranberries but any combination including nuts and dried fruit would work)
2tsp dried yeast
1tsp salt
Mix all dry ingredients. Then add:
500g lukewarm water
30g honey
30g olive oil
Mix together. The dough will be quite sticky. Pour directly into a greased loaf tin. (The one you saw at Kings held double the recipe) and allow to rise for 30 minutes in a warm space. Preheat oven to 200degC.
Bake for 45minutes or until cooked in the centre – check with a skewer. Allow to cool in the tin for 5 minutes then turn out cover with a clean cloth and allow to rest before cutting.
Enjoy with lashing of raw honey or cheese for a brilliant and low GI start to the day.

2 thoughts on “Our Daily Bread

  1. When we were in Waterbuck last August, Ayana and Ludwig spoiled us rotten! Not to mention Mandla’s supurb attention to hospitality. I will always think of Kings Camp as a second home. Love to you all.. j

Leave a Reply

Your email address will not be published. Required fields are marked *