Roosterkoek and potbrood
Savor the tradition with our Roosterkoek and Potbrood - a perfect duo of grilled and pot-baked bread, delivering rustic flavor in every bite.
Ingredients
- 1 kg (7 cups) cake flour
- 10 ml (2 tsp) salt
- 10 ml (2 tsp) sugar
- 10 g (1 sachet) instant dry yeast
- 100 ml Spur Salad & French Fry Dressing or Spur Sweet Chilli Dressing
- About 500 ml (2 cups) luke-warm water
Method
ROOSTERBROOD:
- Sift flour and salt together. Add sugar and yeast and mix well.
- Add Spur Salad & French Fry Dressing and enough lukewarm water to mix to a firm dough. Turn out dough onto a lightly floured surface and knead for 5 - 10 minutes, or until dough is smooth and elastic. Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 30 minutes, or until doubled in size.
- Knock down dough on a lightly floured surface and knead again until smooth. Shape into balls, sprinkle with a little flour and leave for about 5 minutes to rise slightly.
- Flatten slightly with palm of hand and place on grid over low coals for about 15 minutes. Turn frequently until done. Serve hot with butter, jam or cheese.
POTBROOD:
- Let the bread dough rise for about 30 minutes.
- Knock dough and shape bread in a cast-iron pot.
- Let rise for about 5 minutes and bake over low coals or in a preheated oven at 180°C for about 45 minutes.
Variations
- Use bread to make delicious fresh sandwiches or toasties on the coals. Top with leftover steak and drizzle with your choice of Spur Sauces.
