T
his pot bread is a real treat: hearty, mustardy, and packed with the kind of flavour that makes you feel like a real Saffa. The magic, of course, comes from a pan of slowly sautéed onions, generous handfuls of grated cheddar, and the surprise chew of biltong (or whatever dried meat you’ve got tucked away).
Once everything is mixed through, you’ll let the dough rest, once she’s doubled in size you’ll fill and fold her and pop her into a cast iron pot or Dutch oven. The dough as well as the filling both are laced with Dijon Mustard, specifically Maille Mustard and it just helps make all those flavours pop! You can decide whether you’d like to bake her on the coals, nice and slow or in the oven. The choice is yours because sometimes the braai is already stacked to brim so having a Plan B is never a bad thing.
Now, here’s the thing no one tells you: this pot bread has a mischievous streak. If you’re impatient or crank the heat too high, it will scorch at the bottom. And yes — I’ve done it more than once. That slightly burnt base has become part of the story though, because I’ve learnt that “low and slow” is the real secret here. Give the pot bread time, trust the pot, and you’ll be rewarded with a loaf that’s soft, mustardy, cheesy, and utterly irresistible.
And if you do get a little char on the bottom? Don’t worry. Slice it off, sneak it to whoever hovers closest to the pot bread, and carry on. Some would argue that’s the best bite anyway.
It’s rustic, it’s forgiving, and it’s the kind of bread that feels like an invitation — to gather, to share, and to enjoy the way food brings people together.
This is bread that tells a story – of fireside chats, hands breaking pieces straight from the pot, and the small joys of sharing something rustic and real. Whether you’re baking it in the oven or letting it rest among the embers, potbrood belongs to every South African celebration.
Lastly don’t forget, there’s a Braai Day Giveaway underway – you can check it out on Facebook or Instagram or TikTok. If you don’t enter then you can’t stand a chance to WIN a Maille Mustard Hamper and Le Creuset Grill. T’s &C’s here.
Equipment
- 1 cast iron pot or Dutch oven, 30cm radius
Ingredients
Bread Dough
- 2 tbsp butter lining cast iron
- 1 kg bread flour extra for dusting
- 3 tsp instant yeast
- 1 tsp fine sea salt
- 2 ⅓ cups lukewarm water
- 2 tbsp Maille Dijon Original Mustard heaped
Filling
- 2 tbsp olive oil
- 1 large onion diced
- 1 tsp thyme dried or fresh
- 1 tsp fine sea salt
- 1 tbsp Maille Dijon Original Mustard heaped
- 150 grams biltong roughly chopped
- 2 ½ cups/ grams white cheddar grated
Instructions
- In a large bowl, add flour, instant yeast and salt together. Roughly combine.
- Add 2 heaped tablespoons of Dijon Original Mustard to the lukewarm water and mix until dissolved. Add the water to the flour mixture. Mix until well combined. Cover the dough with cling wrap or a damp cloth and place in a warm area and allow to double in size, about 90-120 minutes. Note: if you are experiencing cooler weather then feel free to preheat the oven to 40℃/104℉ and place the covered dough in the oven to rise.
- Meanwhile, make the filling. Bring a medium saucepan to a medium-high heat, add olive oil, onions, thyme and salt topgether. Sauté the onions until softened and turning golden brown. Finish off with Dijon mustard and transfer to a medium bowl and allow to cool. Add biltong and cheese to the onions and mix until well combined.
- Tip the risen dough onto a lightly floured surface, dust with a sprinkling of flour and gently spread the dough into a circle with approximately 30cm radius. Coat the dough with 1/2 of the filling and fold the left side over to the middle, add 1/2 of the remaining filling, then fold the right side over the lift side and top with the remaining filling, then fold/roll the top half way all the way down (see video for reference).
- If you're using coals, place the dough (with the seal at the bottom) in a buttered iron cast pot. When baking, make sure there's enough coals to place below the cast iron pot as well as on top as this will ensure an even bake. You can also gradually turn the pot ensuring one area doesn't get more heat than the other (remember low and slow if the key). Bake for 40 minutes. After 30 minutes you can lift the lid and adjust the heat. Note: lining the pot as well as the lid with butter will ensure for an easy release once baked. If the bread sounds hollow when you tap it, that's when you know it's ready.
- If you're using the oven, preheat the oven to 240°C/450°F (220°C fan). Half an hour before the dough is ready, put a 24-28cm heavy based pot/Dutch oven with a lid in the oven to preheat. Transfer the folded dough onto a large square piece of baking paper (but small enough to fit in the Dutch oven). Remove the hot pot from the oven, and using the baking paper to lift the dough, place it in the hot Dutch oven, cover and pop it bake in the oven. Bake undisturbed for 35 minutes, then remove the lid and bake for another 10.
- Tip the freshly baked bread onto a clean surface and serve with salted butter. Enjoy!
