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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.


Yield: Depending on size ± 20-25


SA roosterkoek, aka bread on a stick made on an open fire

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 honour of passing this on to our children. So special.

Prep Time 20 minutes
Proofing Time 30 minutes
Bake Time Squares per batch 5 minutes
Total Time 55 minutes


  • 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.


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 does not 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 it out to about ½" thickness.

At this point, I sliced most of it into squares but left a few long strips for the sticks.


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 flavour) and bake for about 4-5 minutes on each side.

Stokbrood (Stickbread):

Clean a stick - a nice, long, thick one that matches the size of sausage you're using.

Clean it well and then coat it 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.


Prepared, tried, and tested Corlea Smit from The Recipe Hunter: Tried and Tested Recipes From Home Chefs

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Nutrition Information



Serving Size


Amount Per Serving Calories 148Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 107mgCarbohydrates 31gFiber 1gSugar 1gProtein 4g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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