Food - Bread Recipes

All kinds of delicious Bread recipes from South Africa and the world

Salt-Rising Bread

Salt-Rising Bread or 'Soetsuurdeeg Brood' as its locally known is an old South African recipe for a delicious, flavourful bread that was extremely popular in bygone times and which is making a comeback amongst those who value something better than your normal commercially sold bread


For the Salt-rising Yeast
1080ml (4½cup) water
5ml (1tsp) sugar
10ml (2tsp) salt
510g (1lb2oz) wholewheat flour

For the Salt-rising Bread
2kg750g (6lb) bread or all purpose flour
Pinch salt
30ml (2Tblsp) butter


Boil 830ml (3½cups) of the water and place in plastic or enamel bucket with a tight fitting lid.

Add the sugar and salt, stirring to dissolve

Sprinkle the wholewheat flour onto the surface of the water, do not stir.

Place the lid on the bucket and wrap it in a blanket before placing it in a warm area out of any draughts.

Leave overnight

In the morning boil the remaining 250ml (1cup) of water, remove from the heat and wait 1 minute before pouring it into the mixture in the bucket.

Cover and leave for 1 hour by which time it should be frothy and have a typical yeasty aroma.

Use immediately (This is important)

Mix sufficient yeast with the bread flour and salt to make a stiff dough, adding a little more warm water if necessary. Knead for about 10 minutes.

Melt the butter and brush it over the top of the dough, cover and leave in a warm place for ¾hour or until it doubles in volume, but not longer than the 45 minutes

Knock the dough down and shape into 2 loaves and place into greased loaf tins. Let rise for a further ¾ to 1 hour.

Place the salt-rising bread dough in a preheated oven and bake at 220°C (450°F) for about 50 minutes until the loaves are golden brown. They should sound hollow when tapped.

Remove from the tins and allow to cool on a wire rack.

Excluding the overnight proofing of salt rising yeast, about 10 minutes preparation time
About 50 minutes cooking time
Makes 2 loaves of bread

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