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Ingredients

Metric
Imperial
  • 500 g SASKO CAKE WHEAT FLOUR
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 1/2 cups buttermilk
  • 1/2 cup chakalaka
  • 30 g butter, cold and cubed
  • 500 g SASKO CAKE WHEAT FLOUR
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 1/2 cups buttermilk
  • 1/2 cup chakalaka
  • 30 g butter, cold and cubed

Method

  1. In a bowl, mix together SASKO CAKE WHEAT FLOUR, salt and bicarbonate of soda.
  2. Using your hands, rub the butter into the dry mixture until it resemble breadcrumbs.
  3. Add the buttermilk and chakalaka and cut the mixture with a knife or palette knife until the mixture starts combining and forms a dough.
  4. Knead the dough lightly in the bowl for 2 minutes and divide into golf-ball-sized portions.
  5. Roll out each portion of dough into a long strip and twist around clean sticks or thick skewers.
  6. Braai the “stokbrood” over an open flame until cooked through and slightly charred. Be sure to rotate often while it is cooking.
  7. Serve warm.

Ingredients

  • 500 g SASKO CAKE WHEAT FLOUR
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 1/2 cups buttermilk
  • 1/2 cup chakalaka
  • 30 g butter, cold and cubed

Method

  1. In a bowl, mix together SASKO CAKE WHEAT FLOUR, salt and bicarbonate of soda.
  2. Using your hands, rub the butter into the dry mixture until it resemble breadcrumbs.
  3. Add the buttermilk and chakalaka and cut the mixture with a knife or palette knife until the mixture starts combining and forms a dough.
  4. Knead the dough lightly in the bowl for 2 minutes and divide into golf-ball-sized portions.
  5. Roll out each portion of dough into a long strip and twist around clean sticks or thick skewers.
  6. Braai the “stokbrood” over an open flame until cooked through and slightly charred. Be sure to rotate often while it is cooking.
  7. Serve warm.

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