Roosterkoek

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Roosterkoek (freely translated to grilled cake) is the traditional bread to accompany a braai or BBQ. It is simply balls of bread dough cooked on a grid over the coals, and eaten piping hot and straight off the BBQ.

Ingredients:

2/3 cup warm water
2 teaspoons sugar
1 packet (8g) active dry yeast
800g all-purpose flour
1 teaspoon salt
About another cup of warm water, give or take

Roosterkoek
Method:

Mix the sugar into the 2/3 cup warm water and add the packet of yeast.
Stir once or twice and then set aside to activate for about 10 minutes. You will see bubbles form on the water.
In the meantime, sift the flour and add the salt.
Mix the salt in, because the yeast will not work as well if it hits the salt directly.
Add the yeast-water to flour, with another cup or so of warm water. Mix to combine and then turn out onto a floured surface to knead. You may need to add more flour or water until you get the right consistency, and it needs a good 10 minutes of muscular kneading to get it to be elastic.
Work with it until it doesn’t break when you knead.
Then place in an oiled bowl and cover with a wet towel. Leave in a warm place to rise for at least half an hour to double in size.
After it has risen, punch it down and roll out to about 1/2″ thickness.
At this point, I sliced most of it into squares but left a few long strips for the sticks…

 

Roosterkoek:

Place the squares onto the top rack of the barbeque (we had a smoker box on for the meat, which gave the perfect fire-roasted flavor) and bake about 4-5 minutes a side.

Stokbrood (stick bread):

Clean a stick – a nice, long, thick one that matches the size of sausage you’re using. Clean it well and then coat with flour. Roll the long strips of dough around the stick, making sure to seal the end well. Bake over the fire (embers work best) for about 20 minutes, and then pull off the stick.
Stuff the hole with sausage and serve with your favorite condiments.
Brings back some wonderful childhood memories of hunting through the garden with my brother for the perfect stick and patiently baking it over the fire even though we just couldn’t wait to eat it!!
Today, I had the honor of passing this on to our children. So special.

We had some gorgeous smoked pork ribs, and of course, the sausages, to go with the bread. With a salad, you couldn’t ask for anything more.

 

Prepared, tried and tested Corlea Smit

 

 

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