3 Speciality Bread Recipes to Try this Winter

A freshly made loaf of bread is one of those small pleasures in life. Try these different speciality bread recipes from Serendipity restaurant in Wilderness.

Serendipity has been a long time in the making, starting when Lizelle Stolze was just five years old. It was then that she started her remarkable gastronomic journey, travelling around the world with her parents. Central and South America, Asia, Australia and Europe – each played its part in stirring an early passion for food. Try these speciality bread recipes to pair with a curried sweet potato soup or add to a breadboard full of spreads and pâtés like this biltong one.

Speciality Bread Recipes

Serves 6


  • 500g bread flour
  • 1 packet instant yeast
  • 3 tsp salt
  • 3 tbsp olive oil
  • ± 350ml lukewarm water


  1. To make the basic dough, mix the dry ingredients in a bowl and make a well in the centre.
  2. Pour in the oil and most, but not all, of the water.
  3. Mix into the dough, making sure it is not too dry nor too wet. Knead well for five minutes, or until elastic and springy to the touch.

For breadsticks

Knead some mixed seeds into the dough, roll out and cut into 1cm strips. Paint with eggwash and sprinkle with some more seeds and coarse salt. Bake in a preheated (200°C) oven until golden and sounding hollow when knocked.

Olive focaccia

Knead some chopped olives into the dough. Leave to rise until doubled in size, then knock back and spread on a baking sheet. Rub with some olive oil, sprinkle with rosemary and coarse salt. Bake in a preheated (200°C) oven until golden and sounding hollow when knocked.


Roll out and cut out shapes. Leave to rise and then fry in hot oil. Drain on absorbent paper.

You also might like: 5 Tips for Successful Breadmaking


Open Mondays to Saturdays for dinner only, from 7pm. Closed on Sundays.

Serendipity, Freesia Ave, Wilderness

+27 (0) 44 877 0433;+27 (0) 82 449 9701; [email protected]

Main image photography Maria Perez

Photography and styling Anthony Johnson

Leigh Hermon

A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.

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