HOW TO BAKE BREAD IN LEAVES and A CLAYPOT

Infused with a smoky and aromatic flavour (from the leaves and claypot the bread is baked in) is this must try recipe.

A perfect day to bake this loaf for your sandwiches.

Enjoy this recipe with your own homemade churned butter below;

In the absence of a Kitchen mixer, form the dough in a bowl and transfer it onto a clean oiled surface and knead by hand till the dough is stretchy.

You can be creative with how you shape your loaf for this recipe. In the absence of Waakye leaves used Banana leaves instead. Most of the ingredients are readily available in most supermarkets and online.

INGREDIENTS 

250g of strong Bread flour

250g of Granary Bread flour

1 levelled teaspoon of Salt

1 tablespoonful of Sugar

Half a teaspoon of Vitamin C powder

Half a teaspoon of grated African Nutmeg or a quarter of a teaspoon of grated normal Nutmeg.

10g of Fast Instant Dried Yeast

30ml of extra Virgin Olive oil

3 tablespoonfuls of all natural Yoghurt 

280ml of lukewarm water

UTENSILS REQUIRED

2 large Waakye or Banana leaves

Bread basket 

3 tablespoonfuls of Cornmeal, Semolina or Polenta flour

Claypot 

METHOD

Watch how to prepare this aromatic and smoky Artisanal Bread recipe 

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