This bread looks impressive and is so easy to prepare – no kneading is required. The wholewheat flour adds extra fibre and the yoghurt lends a soft texture.
Ready in1 hour 30 mins
Serving sizeServes 15 / Makes 18-20 buns
- 3 cups (750 ml) wholewheat flour
- 1½ cups (375 ml) cake flour
- 2 tbsp (30 ml) baking powder
- ½ tsp (2,5 ml) salt
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) fresh thyme leaves
- ½ cup (125 ml) coarsely grated cheddar cheese
- 2 eggs, beaten
- 2 cups (500 ml) plain low-fat yoghurt
- ¼ cup (60 ml) low-fat milk, plus 2 tsp (10 ml) for brushing
- ½ cup (125 ml) sunflower oil
- 2 cloves of garlic, crushed (optional)
- pinch of cayenne pepper or paprika to taste
- Preheat oven to 180 °C. Line and lightly grease a baking tray and dust with a little extra cake flour.
- Mix flours, baking powder and salt in a mixing bowl.
- Stir half the herbs and half the cheese into the dry flour mixture.
- Beat eggs, yoghurt, milk and oil together in a separate bowl and add garlic, if using.
- Stir egg mixture into the flour with the back of a knife, ‘cutting’ the liquid into the dry ingredients until it just forms a dough.
- Gently form dough into 18-20 balls, but take care not to handle the dough too much. (Dust your hands with extra flour if the dough is difficult to handle.)
- Pack balls close together in a circle, but without touching each other, on the baking tray. Start with one ball in the middle of the baking tray and then pack a circle with another 5 or 6 balls around the middle one. Repeat with the remaining balls to form a second circle.
- Brush dough with milk. Mix remaining herbs and cheese with cayenne pepper or paprika and sprinkle on top of dough.
- Bake for 25-30 minutes or until golden brown and baked through.
- Serve warm as the starch for a meal or as a starter.
- Place dough balls in a flat-based lightly greased cast iron pot and bake as above over medium coals. Place a few small coals on the lid to have even heat distribution from all sides.
- The dough balls can also be packed in a lightly greased oven dish, before baking.
- For a smaller group, the recipe can be halved successfully to make a smaller bread.
This recipe is from Cooking from the heart, 4th edition: Braai
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