Nothing is more South African than biltong and this stokbrood uses the biltong powder and fresh thyme in the dough to create a delicious herby and meaty flavour.
For Grace, one of her favourite braai experiences as a kid involved stokbrood and she can remember delighting in the feeling of ‘survivalist’ cooking as she twirled her dough -wrapped stick over open coals. To this day her favourite braai moment is sliding the cooked bread off the stick and filling the space left with a delicious piece of boerewors for the best kind of homemade boerie roll.
- 500ml white bread flour
- 200ml water
- 1 packet instant yeast
- 50g biltong dust
- 4ml salt
- 45g soft butter
- 250g soft goats cheese to serve
- Fresh thyme, leaves pulled off the stalks
- In a medium bowl, combine cheese and thyme, place in a large piping bag and set aside.
- Mix the yeast and the water.
- In a large bowl mix the remaining ingredients and add water to form a soft dough.
- Knead the dough for about 5 minutes and set aside, covered with clingfilm for 45mins till it has doubled in size.
- Turn the dough out onto a floured surface and divide it into 8 pieces.
- Roll each piece into a long sausage shape and shape it by wrapping it around a ‘stok’.
- Repeat to make remaining stokbroode.
- Braai by placing sticks with dough on a grid over medium heat. Turn every two minutes until the bread is golden brown and cooked through. (it should take about ten minutes)
- Remove from heat and fill your stokbrood with the herby cheese mixture.
- Serve and devour immediately.
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