Veldt Bread with Masala Chai Tea Butter
There is nothing like warm, freshly made homemade bread!
Luckily, almost every culture and cuisine has a version of one of the oldest foods we know.
Since the dough is typically spiced, I made sure to use ingredients found in masala chai tea to give the bread some character with an Indian flavour profile. Also, instead of serving with regular butter, it made sense to spice that too, to complement and enhance the bread. Initially, I was going to make a chai buttercream drizzle, but butter really helps moisten the bread and gives it that buttery goodness!
Tip: Best consumed within 3-5 days. Heat for 20 seconds or toast and add butter.
This recipe was adapted from Paul DeLancey.
Yield: Approx. 12 slices
Veldt Bread with Masala Chai Tea Butter
Veldt bread came out of colonial Africa when Dutch settlers sought to make something familiar from their homelands to eat, a spicier (not hot) version using what was available. It morphed into what is enjoyed in present-day Namibia, with a texture similar to soda bread. Veldt actually translates to wilderness or grasslands. “Wild bread” is quite dense and can be paired with soup or stew, or butter and sweetener as intended with this recipe. If you like making bread and want to try something new, this is it!
Prep time: 20 HourCook time: 55 MinTotal time: 20 H & 55 M
Ingredients
Bread:
- 3 1/2 cups whole wheat flour
- 3 tablespoons light brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1 egg
- 2/3 cups vanilla almond milk
Masala chai tea butter:
- 8 tablespoons butter
- 1 teaspoon maple syrup or honey
- 2-3 black tea bags (I used English breakfast)
- 3/4 cups water
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1 star anise
- Pinch of salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl whisk the flour, baking powder, sugar, and spices. Add the 4 tablespoons butter, milk, vanilla, and egg. In a mixing bowl with a kneading attachment, beat at a low speed for 5 minutes. If you do this by hand, mix to combine then turnover onto a surface and knead until smooth.
- Grease a loaf pan with butter and transfer the dough (you can also line with parchment paper). Smoothen with hands or a spatula and bake at 350F for 40-45 minutes and until a tooth pick comes out clean from the center. Your loaf will be pale white and dense.
- While the bread bakes, make your chai butter. Boil the water and add 2 tea bags with star anise. Remove from heat and steep for 10 minutes covered.
- Using a fork or small whisk mix the butter with 1 tea bag’s contents and the spices, then add 1.5 teaspoons brewed tea. Refrigerate until ready to use.
- Allow the bread to cook for 10 minutes before removing from the pan. Serve HOT (it just tastes so much better this way!) with butter and extra maple syrup/honey.
