Copyright 2017 - The Friends of Mostert's Mill is a Non-Profit Organisation. NPO# 120-838
4 cups Mostert’s Mill meal (substitute 1 to 2 cups of bread flour for a lighter loaf)
1 teaspoon salt
1 sachet instant yeast (10g)
2 cups warm water
 
Sift the meal (and flour if included) and return the bran to the bowl. Add yeast and salt, and mix well. Mix in the water. The dough will be hard to stir and rough, not smooth like a normal bread dough. Cover and let sit overnight (8 to 16 hours).
Without kneading, turn the dough out and form a ball. Cover and allow to rise for 1 hour. After 30 minutes, while the dough rises, preheat the oven to 180°, and place an oven-safe pot (with a lid, eg a dutch oven pot or a flat-bottom potjie, but don’t put the lid in) in the oven to heat up. Once the bread has risen, carefully remove the hot pot, sprinkle a little oil into it, and gently place the dough in. Place the lid on the pot, and bake for about 30 minutes. Remove the lid, and bake for another 15 minutes, or until it has a golden-brown crust and a skewer pushed into the center comes out clean. Loosen the bread from the edges of the tin with a knife, and cool on a rack for about an hour before slicing it.
Note: if you do not have a suitable pot, you can place an oven-safe bowl of water in the oven while it heats up. Use a regular bread pan, but be sure to place it in the oven as quickly as possible to retain the steam that will have built up.