Bread of the Wild | Veldt Bread

Today we’re traveling to the sandy, dusty plateaus of of Southern Africa where you’ll find the Veldt – large expanses of wilderness, often filled with scrubby bushes and the occasional scraggly tree. Here, too, you’ll find prowling lions, circling scavenger birds, and hearty veldt bread – which pretty much means bread of the wild. According to the World Cookbook for Students, this quickbread was created by European settlers as a way to nourish themselves with familiar ingredients in an unfamiliar land. Since it’s leavened with baking powder, there’s no long rise time – just pop in the oven (or over a campfire) and chow down. No muss, no fuss. Spices like ginger, cinnamon and cloves give this rugged, dense “wheaty” bread a lovely lift. Much like Irish soda bread, Veldt bread tastes best when steaming hot, slathered with butter. So go ahead, set up camp by a Namibian sunset and enjoy a slice. Makes 1 loaf Ingredients: 3 1/2 cups whole wheat flour 1 1/2 tsp baking powder 1/2 tsp salt 3 Tbsp brown sugar 1/2 …