Serves 4-6

Weber Steamed Bread/ Ujeqe

  • Prep Time 55 Minutes
  • Cooking Time 2 Hours
  • Method Direct Heat
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Ingredients

  • 2 Cups Champagne Valley Stonemill Cake Flour
  • Pinch Oryx Salt
  • 15 Ml White Sugar
  • 6G Instant Yeast
  • 6G Instant Yeast
  • 300Ml Luke Warm Water
  • Extra
  • 150G Champagne Valley Stonemill Cake Flour

Nutrition

Instructions

  1. In A Large Mixing Bowl, Mix All The Dry Ingredients Together (Including The Yeast)
  2. Add Sunflower Oil, It Will Form Crumbs, Rub It Together With Your Finger Tips To Form Little/Fine Crumbs.
  3. Make A Well In The Centre, Add Half Of The Water Start Incorporating And Slowly Add The Rest Of The Water Until The Dough Comes Together. You May Not Use All The Above Water Amount.
  4. On A Floured Surface Knead Your Dough For About 5-10 Minutes Until It Feels Springy.
  5. Once Risen Knead Slightly To Get Back Into Shape And Place Into A Plastic Bag-Tie This Closed. We Use An Old Bread Packet. We Then Placed This Into An Old Grocery/Shopping Bag To Ensure No Moisture Was Getting Into The Dough
  6. Preapre 3/4 Chimney Starter With Briquettes For A Direct Fire, Once Ready, In The Weber Kettle Fit The Wok And Steamer With Steam Basket, Add Hot Water Into The Wok To Just Under The Steam Basket, Add The Bread-Packet, And Cover With The Wok’S Lid. Fit The Lid On The Weber On And Let This Steam For 30-45 Minutes Until Cooked.
  • Marinating Time: Dough Needs To Rise Approx 30 Minutes
  • Preparation Time: 55 Minutes
  • Braai Time: 30-45 Minutes
  • Total Time: 2 Hours
  • Serves: 4-6
  • Skill Level: Medium
  • Cooking Method: Direct Heat
  • Braai Temperature: 150°C-180°C
  • Equipment: Gourmet BBQ System Wok and Steamer, Chimney Starter

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