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Mostert’s Mill Bread

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Mostert’s Mill Bread – makes 1 loaf

  • 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 sugarl
  • 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.

Friends of Mosterts Mill is a Non-Profit Organisation.
NPO# 120-838 NPO