Roosterkoek (Braai Bread)

Ethnicity

None  

Base Type

Bread  

Course

Appetizer  

Preparation Time

10-30 Minutes  

Difficulty

Easy  

Serving Size

Refresh / Double it

Comments

From Rose Hatton, Swaziland  

Source

 

Source Description

 

Last Modified

2014-05-10  

User

Joyce McGuire

                
6 c
 flour, all purpose 

1 c
to 1.5 cups (digestive bran) wheat bran 

1 T
 salt 

1 T
 sugar 

2 t
 active dry yeast 

1 1/2 c
to 2 cups warm water 

            

Combine flour, bran, salt, sugar and yeast.  Add 1.5 water to make soft dough, knead thoroughly.  Add additional water if needed.
Grease bowl, place dough in bowl and turn once.
Let rise all day (at least until doubled)
Break into small pieces and flatten before cooking on grill (braai).  Cook before meat, turn once.