Copyright 2017 - The Friends of Mostert's Mill is a Non-Profit Organisation. NPO# 120-838
4 cups of Mostert’s Mill meal (substitute 1 to 2 cups of bread flour for a lighter loaf)
1 teaspoon bicarbonate of Soda
1 teaspoon salt
2 tablespoons honey, or
4 tablespoons brown sugar
500ml Bulgarian yoghurt (or buttermilk)
 
Sift the meal (and flour if included) and return the bran to the bowl. Mix all dry ingredients together. Add the yoghurt, milk and honey/sugar. Place in a medium greased bread pan. Bake at 180° for approximately 75 minutes. The bread is ready when 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.