Breads
Setswana Brown Bread
Ingredients
- - 500 g (4 cups) brown bread flour
- - 10 g (2 tsp) instant yeast
- - 10 g (2 tsp) salt
- - 30 g (2 tbsp) brown sugar
- - 30 ml (2 tbsp) vegetable oil
- - 350 ml (1 1/2 cups) lukewarm water
Method
- In a large bowl, mix the flour, yeast, salt and brown sugar.
- Add the oil and lukewarm water, mixing until a soft dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Shape into a loaf and place in a greased loaf tin, or shape into a round and place in a greased heavy pot.
- Cover with a towel and leave to prove in a warm place for 45 minutes, until doubled in size.
- Preheat an oven to 190C (375F), or prepare a bed of medium coals if baking pot-style.
- Bake the loaf for 40-45 minutes, until golden brown and it sounds hollow when tapped on the base. If using a pot over coals, cover with the lid and turn occasionally, checking after 35 minutes.
- Turn out onto a wire rack and cool for at least 15 minutes before slicing.
Introduction: This dense, slightly sweet brown bread, sometimes called dumpy bread, is a common home-baked loaf across Botswana, traditionally cooked in a heavy pot over coals or in a simple oven when one is available.
Cultural Background: This dense, slightly sweet brown bread, sometimes called dumpy bread, is a common home-baked loaf across Botswana, traditionally cooked in a heavy pot over coals or in a simple oven when one is available. Its short ingredient list and forgiving method have made it a practical staple for households without access to specialised baking equipment, and it remains a favourite at breakfast and teatime.
Tips: Tap the base of the loaf to check for doneness; a hollow sound means it is fully baked through. If baking in a pot over coals, keep the heat gentle and consistent to avoid burning the base.
Variations: Add a handful of sunflower or pumpkin seeds to the dough for extra texture. Use half brown and half white flour for a lighter crumb. Naturally vegan as written.
Storage: Store wrapped in a clean towel or in a bread bag at room temperature for up to 3 days.
Reheating: Slice and toast, or warm whole in a 150C (300F) oven for 10 minutes.
Nutrition: Approx. per serving (1 slice): 220 kcal, 6 g protein, 42 g carbohydrates, 4 g fat, 4 g fibre.
FAQs:
Q: Can this bread be made without an oven?
A: Yes, it is traditionally baked in a heavy pot with a lid set over hot coals, turned occasionally for even cooking.
Q: Why didn’t my loaf rise properly?
A: Check that the yeast is fresh and the water was warm, not hot, and ensure the dough proved somewhere sufficiently warm and free of draughts.