South Africa is home to a world of unique and delicious flavors, with biltong being one of its most iconic. More than just a snack, this beloved cured meat is a cultural staple. Often enjoyed on its own as a snack, one of the best ways to experience its rich taste is in a Biltong Broodjie, a savoury bread packed with flavour.
Ultimate South African biltong sandwich
What is Biltong?
For those unfamiliar, biltong is a form of dried, cured meat that originated in Southern African countries. Similar to beef jerky, but with a distinct preparation process, it’s a cornerstone of traditional South African snacks. The meat, typically beef, is marinated in a mixture of vinegar, salt, and spices like coriander and black pepper before being hung to air-dry.
The result is a tender, flavourful meat with a taste profile that is both savoury and slightly tangy. Unlike jerky, which is often dehydrated with heat and can be sweet, biltong is never cooked and its texture is much softer. This unique production method is what makes recipes using biltong so special, as the meat adds a complex flavor that is hard to replicate.
Crafting the ultimate Biltong broodjie
The term “broodjie” is Afrikaans for a small loaf of bread or a sandwich. A biltong broodjie can range from a simple sandwich with slices of biltong to a more elaborate baked loaf where the biltong is mixed directly into the dough. The recipe we are focusing on is a savoury loaf, perfect for slicing and serving warm, either on its own or with a pat of butter.
This particular biltong recipe combines earthy mushrooms, sharp cheddar cheese, and chopped biltong into a moist, dense bread. It’s a fantastic way to introduce someone to the world of South African traditional snacks.
Mushroom, Biltong, and cheddar loaf recipe
This savoury bread is surprisingly easy to make and requires just a few key ingredients. It’s a one-bowl wonder that comes together quickly, making it ideal for a weekend baking project or a special addition to a barbecue.
Ingredients you’ll need:
- 2 tbsp butter
- 2 tbsp olive oil
- 250g mushrooms, sliced
- 180g self-raising flour
- ½ tsp cayenne pepper
- 3 jumbo eggs
- ¼ cup buttermilk
- 80g beef biltong, chopped or finely sliced
- 100g cheddar cheese, grated
- Sea salt and ground black pepper to taste
Step-by-Step Instructions:
- Preheat and prep: Preheat your oven to 180°C (350°F). Grease a standard 23cm (9-inch) loaf tin and line it with baking paper.
- Cook the Mushrooms: Heat the butter and olive oil in a frying pan over a medium flame. Add the sliced mushrooms, seasoning with salt and pepper. Cook until the mushrooms have browned and their liquid has evaporated. This process will enhance their flavour, bringing an earthy depth to the bread.
- Mix dry and wet ingredients: In a large bowl, sift together the self-raising flour and cayenne pepper. In a separate bowl, whisk together the eggs and buttermilk.
- Combine the batter: Add the egg and buttermilk mixture to the flour mixture. Stir gently until they are just combined. It’s okay if the batter is slightly lumpy; avoid overmixing.
- Add the main ingredients: Carefully fold the cooked mushrooms, biltong, and grated cheddar cheese into the batter. The biltong will soften during baking, flavouring the entire loaf.
- Bake the loaf: Pour the batter into the prepared loaf tin and level the top. Bake for 35 to 40 minutes. You can check if it’s done by inserting a skewer into the centre; it should come out clean.
- Cool before serving: Allow the bread to cool in the tin for 10 minutes. Then, turn it out onto a wire rack to finish cooling. This South African bread is best enjoyed while still warm.
What makes this Biltong bread so good?
This recipe is a perfect example of how versatile biltong can be. It moves beyond a simple snack and becomes a key ingredient that defines the dish. The saltiness of the biltong is beautifully balanced by the creamy cheddar and the savory mushrooms. The buttermilk and eggs create a tender, moist crumb that makes every bite satisfying.
This bread brings a taste of South African comfort to your table and is sure to become a regular favorite.
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