Woorde: Bianca du Plessis Fotografie: Michel Dei-Cont
Dis presies tien jaar sedert die goue seun van meel die houtdeure van De Oude Bank Bakkerij vir Stellenbosch se lekkerbekke oopgegooi het. Fritz Schoon se brood was ewe skielik die beste ding sedert, wel, sliced bread.
Goeie brood begin by goeie koring wat op die ou manier gemaal word – tussen klip. Benewens rogmeel, wat nie in Suid-Afrika kommersieel verbou word nie, gebruik Fritz uitsluitlik meel van Gideon Milling in Bellville en Lowerland Farm van Prieska . Hy weet presies waar die koring vandaan kom en dit is altyd vars. “Meel oksideer en verloor van sy voedingswaarde, so dis ideaal dat hulle op bestelling maal en onmiddellik aflaai,” sê Fritz.
Fritz deel met ons sy resep vir Esegiël-brood, die enigste broodresep wat in die Bybel voorkom. “Vat koring, gars, boontjies, lensies, sorghum en spelt, sit dit in ‘n skottel en maak vir jou kos daarvan. Jy moet daarvan eet so lank jy op jou sy lê, drie honderd en negentig dae lank. Die kos wat jy elke dag moet eet, moet twee honderd en dertig gram weeg, en jy moet dit met tussenposes eet. Esegiël 4:9-10
ANSJOVIS & PIETERSIELIEBOTTER OP ESEGIËL-BROOD:
Pietersieliebotter:
- 100 g gesoute botter
- 10 g platblaar pietersielie (grof gekap)
- Meng saam en vorm in ʼn rol, plaas in die yskas.
Ansjovis:
- 1 bol knoffel (moet 40 g maak)
- 1 suurlemoen, skil fyngerasper
- 45 g ansjovis (liggies gekap)
- Braai die hele knoffelbol – laat afkoel en druk uit.
- Meng die suurlemoenskil, knoffel en ansjovis tot ʼn growwe pasta.
- Neem twee snye Esegiël-brood, rooster en terwyl warm, smeer een eetlepel ansjovismengsel op die brood. Sny ʼn skyfie pietersieliebotter en plaas bo-op.
Esegiël-brood (7 x 1 kg brode):
- Volgraan Khorosan meel (Lowerland Farm) – 320 g
- Speltmeel – 600 g
- Garsmeel – 320 g
- Millet meel – 320 g
- Kekerertjiemeel – 320 g
- Lensiespruite – 1200 g
- Geweekte rooibone – 1200 g
- Suurdeeg meelkiem – 1200 g
- Water – 1500 g
- Meng al die bestanddele saam.
- Deeg moet elke halfuur twee keer ingevou word.
- Verdeel in porsies van 1 kg
- Laat rys vir 1 uur.
- Bak 75 minute lank teen 180 °C
Resep: SCHOON | www.schoon.co.za
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