Unleash Your Inner Boer: Fresh Farm Bread That Tastes Like Home | The Cape Grocer

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Unleash Your Inner Boer: Fresh Farm Bread That Tastes Like Home

Boet, there are few things in life that make you feel more lekker than a slice of freshly baked farm bread, just like my dear Ouma used to make. When that aroma fills the air, you're instantly at peace, like you've just heard the Springboks won the Rugby World Cup – again!

The Legacy.....

Let me take you on a little detour down memory lane. It's school holidays, and I'm just a laaitie on the farm in Rayton, playing in the veldt from sunup to sundown.

But no matter the day's adventure, one thing's a given. The scent of Ouma's farm bread wafting through the air. Add a slather of butter and homemade jam, and it's like being zapped back into childhood. Boeretroos, my mate!

Time to Bake

So, ready to make this magic happen in your own kitchen? Here's what you need:


  • 300ml lukewarm water
  • 10g salt
  • 10g yeast
  • 500g flour
  • 100ml (Olive Oil / Normal Oil)

Step 1: Start with the liquids - add the 300ml lukewarm water, salt, yeast and the oil together. We usually start with dry ingredients first, but let's mix it up, just like the Proteas' batting order.



Step 2: Start adding the flour gradually to the mixture and give it a good mix. If it looks like the Highveld after a dust storm, don't stress, mate.


Step 3: If the dough is a bit wetter than a Durban summer, add a touch more flour until it feels just right.


Step 4: Time for a mini workout. Knead the dough like you're giving a solid massage – one hand at a time.


Step 5 - 9: Use the push, fold, repeat method. Like a good sokkie, it's all in the rhythm.



Step 10: Now for the poke test – if it springs back, you've got dough smoother than a politician's promise.

Step 11: Next, tuck your dough in a bread bake pan and leave it to rise till it's double the size. Cover with cling wrap, then let it rest in a warm spot, like a lazy lion in the Kalahari.


Step 12: It's game time! Pop it in the oven and bake at 180°C (350°F) for about 40 minutes. If it's starting to look tanner than a Jozi socialite, cover it with foil. Once baked, let it chillax for 30 to 45 minutes. Then slather with a dollop of butter and dig in.

There you go, ouens and tannies – Ouma's fresh farm bread. Guaranteed to make you happier than finding a parking spot at the V&A on a Saturday!



Just ASMR With Oom 






Thomas Harrison-Burke on May 22 2023 at 09:34AM

How much oil do you need for the bread recipe?

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