Makes 2 round loaves.
- 10ml (2 tsp) salt
- 500ml (2 cups) hot water
- 500g mealie meal
- 500g cake flour + extra, to dust
- 500g bread flour (white or brown)
- 10g instant yeast
- 5ml (1 tsp) white sugar
- 500ml (2 cups) lukewarm water
- smoked sardines, to serve
Dissolve the salt in the hot water and pour over the mealie meal. Mix and set aside to cool.
Sift the flours into a bowl and add the yeast, sugar, cooled mealie meal and warm water. Place in a mixer with a dough hook and blend until the dough comes away from the sides of the bowl. Turn onto a lightly dusted board and knead. Place in a bowl, cover with a tea towel and set aside to rise until double in size, 30 minutes – 1 hour. Knead again.
Preheat the oven to 200°C. Shape the dough into 2 round loaves, place on a floured surface and allow to rise again until double in size, 1 hour.
Bake the loaves on a flour-dusted baking sheet in the oven, 30 minutes. Reduce the heat to 180°C and continue baking until the bread sounds hollow when tapped on the top and bottom, about 20 minutes. Serve with the smoked sardines.