South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0017
Printed 03 November 2026
Baking
Quick & Easy
Side Dishes
Potbrood (Pot Bread)
Recipe by
Christo Lochenberg
Published 13 November 2025
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Ingredients
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- 750g (6 cups) Cake flour
- 10ml (2 tsp) Salt
- 15ml (1 tbsp) Sugar
- 1 packet (10g) Instant dry yeast
- 500ml (2 cups) Lukewarm water (or more, as needed)
- 30ml (2 tbsp) Olive oil (or melted butter)
About This Recipe
A traditional, crusty bread baked in a cast-iron pot (similar to a potjie pot) over coals, or in an oven. It's wonderfully dense, with a satisfying crust, perfect for soaking up stew gravy or eating with butter and jam.
Preparation Instructions
- In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Stir well.
- Gradually add the lukewarm water, mixing with a wooden spoon or your hands until a soft, slightly sticky dough forms. Add the olive oil and mix it in.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it's smooth and elastic.
- Place the dough in a lightly oiled bowl, turn to coat, cover with cling film or a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- For Potjie Pot (over coals): Lightly grease a medium-sized (e.g., #3) cast-iron potjie pot with oil or butter. Gently punch down the risen dough and form it into a round loaf. Place it in the prepared pot. Cover and let it rise again for 20-30 minutes. Place the pot on a few medium-hot coals. Place some coals on top of the lid as well. Bake for 45-60 minutes, rotating the pot every 15 minutes, until golden brown and hollow when tapped.
- For Oven: Lightly grease a medium-sized ovenproof pot with a lid (e.g., Dutch oven) or a bread tin. Gently punch down the risen dough and form it into a round loaf or shape it for your tin. Place it in the prepared pot/tin. Cover and let it rise again for 20-30 minutes. Preheat oven to 190°C. Bake with the lid on for 30 minutes, then remove the lid and bake for another 15-25 minutes, or until golden brown and hollow when tapped.
- Remove from the pot/tin and cool on a wire rack before slicing. Serve warm with butter, jam, or alongside a hearty stew.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/potbrood-pot-bread · Developed by Christo Lochenberg
