Michelin Star Traditional South African Bread Course by Chef Jean Delport at Interlude

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with unique flavor.

anise seeds

🥗Healthier: fennel seeds

💰Cheaper: caraway seeds

Fennel seeds provide a similar licorice flavor.

Mix wine must with traditional wine yeast activator to create the base of the bread.

Add ground anise seeds and fennel seeds to the mixture, keeping some texture.

Rest the dough overnight in the fridge to develop flavor.

Take the rested dough out of the mixer and roll it into smaller portions without adding flour, using oil on the countertop.

Roll the portions into tight balls, packing them evenly while allowing space for rising.

Glaze the tops of the balls with a mixture of whole egg and a tiny bit of milk.

Preheat the oven to 180°C (fan 3) and bake for 10 minutes.

After 10 minutes, glaze the bread with honey and return to a higher temperature to finish baking.

Prepare herbed goat butter by mixing local unsalted butter with soft herbs from the garden and incorporating them finely.

Cook preserved kumquats in a mixture of Brandy, vanilla, and sugar stock for about 4 hours on low heat, then process to remove the flesh from the skin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens