A South African classic! We use our NEW Kalahari Desert Salt, Selected by Maldon to create a delicious mealie bread (mealiebrood).
Mealie bread is a quick and easy bread found in South Africa and Eswatini. It ‘s a baked good which is leavened with baking powder, mealies (sweetcorn), flour and eggs. We add a pinch of paprika to give a gentle layer of spice to the bread!
You can serve mealie bread at a braai (barbeque), but can equally be enjoyed on it’s as a snack, smothered with a generous helping of butter.
Here is how to make our Mealie Bread…
- Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle.
- In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well.
- In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in.
- Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes.
- Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size.
- Line a 20cm springform cake tin with baking paper.
- Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm.
- Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean.
- Remove from the oven and allow it to cool slightly, before removing from the tin and serving.
- It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka.