Biltong and Chilli Cheese Bread

Makes 2 loaves of bread or 2 focaccia flatbreads


1 250ml (5 cups) bread wheat flour

10g instant dry yeast

10ml (2 t) salt

5ml (1 t) black pepper

8 ml (1 ½ t) chilli flakes (optional)

15ml (1 T) spring onions, chopped

45ml (3 T) Huletts treacle sugar

80ml (1/3 cup) oil

375ml (1 ½ cups) water

187ml (¾ cup) milk

Filling or Topping:

250ml (1 cup) cheddar cheese, grated

60ml (¼ cup) spring onions, chopped

125ml (½ cup) biltong, finely chopped

  1. Combine the flour, yeast, salt, pepper, chili flakes and spring onions in a large bowl.
  2. Add the oil, water and milk and mix until combined.
  3. Turn out onto a floured surface and knead until smooth and elastic for about 5 minutes. (Depending on the humidity and moisture content of the flour, additional water or flour may be required.)
  4. Place the dough in a lightly oiled bowl, cover and leave to double in size.
  5. Turn the dough out onto a lightly floured surface, knock back or lightly knead and divide the dough in half.
  6. For the loaves: Grease 2 x 28cm loaf tins. Shape the dough into a rectangle the size of the loaf tins. Evenly spread the cheese, spring onions and biltong over the top of the dough, and roll up in the shape of a Swiss roll. Place the dough into the prepared loaf tins, cover and leave to rise until doubled in size.
  7. Preheat the oven to 180°C. Bake the bread for 40 – 45 minutes, until the loaf sounds hollow when tapped, and the crust is golden brown, allow to cool for a few minutes in the tin, then cool on a wire rack.
  8. For the focaccia: Grease 2 x baking sheets. Press the dough into 2 large flat rounds and place on the prepared baking sheets. Evenly sprinkle the cheese, spring onions and biltong on top of the focaccia rounds, cover and leave to rise.
  9. Bake at 180°C, for 20 – 30 minutes or until the focaccias are crisp and golden.

Bread freezes well.

Other toppings / fillings can be used such as pepperdews, nuts, parmesan, and herbs.