Breadtopia 5


Breadtopia 5
Today we look at the last two recipes in Chef Suné Niemand’s Breatopia series.

Grape bread
4 portions

10g dry yeast (not instant yeast)
10ml castor sugar
200ml hand-warm water
125ml olive oil
15ml fresh chopped rosemary
1 crushed clove of garlic, in skin 
400g cake wheat flour
2ml salt
500g seedless black grapes
  Maldon salt and castor sugar for topping


  1. Mix the yeast and sugar with the water. Stir until dissolved and let stand until frothy.
  2. Slowly heat the olive oil with the rosemary and garlic until flavoury. Let it cool and remove the garlic.
  3. Place flour and salt in a large mixing bowl, add yeast mixture and half of the flavoured olive oil. Mix to a dough and knead for more or less 10 minutes on a floured surface until smooth and elastic. Place back into the bowl, add the grapes and mix through thoroughly. Grease a clean bowl with rosemary-flavoured oil, place the dough into the bowl, grease with more oil, cover with a sheet of plastic and leave to rise to double the volume.
  4. Grease a round detachable-bottom baking-pan with rosemary oil and press dough into the pan. Grease with the remaining rosemary oil and sprinkle a little salt and sugar over it. Allow dough to rise in a warm place for about 30 minutes.
  5. Preheat oven in the meantime to 200°C. Place the baking pan on a baking tray to collect juices. Bake the bread for 30 – 40 minutes until golden brown and done, or when it sounds hollow when tapped.
  6. Enjoy luke warm with olive oil or butter.

Caprese bread
Yields 2 loaves of bread

2 Italian loaves
8 ripe tomatoes, cut into thick slices
1 big piece of mozzarella cheese, cut into thick slices
  Lots of fresh basil
  Salt and freshly grounded black pepper


  1. Cut the two loaves of breads into diagonal slices, but do not cut through. Place a slice of tomato, cheese and some basil on every second slice of bread. Flavour with salt and pepper.
  2. Cover with cling wrap and cool. Enjoy with olive oil and balsamic vinegar.

Use fresh tomato and basil with plenty of mozzarella on your Caprese bread.