Rooseterkoek is a traditional South African recipe for a classic simple yeasted bread with buttermilk that is traditionally cooked on the rack of a barbecue. The full recipe is presented here and I hope you enjoy this classic South African version of: Rooseterkoek.
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Also known as rooster-koekies is a classic South African bread that, traditionally, was shaped into small loaves and cooked by baking on a grill set over a braai (barbecue) or camp fire.
Ingredients:
500g white bread flour
1 tsp active, dried, yeast
1 tbsp buttermilk (or Greek yoghurt)
25g unsalted butter, melted
1 tbsp caster sugar
1 tsp salt
325ml cold water
Method:
Sift the flour into a mixing bowl, then add all the remaining dry ingredients. Form a well in the centre, add the melted butter, buttermilk and water then stir together with a flat-bladed knife to mix. Bring the ingredients together as a dough then turn onto a floured work surface and knead for about 8 to 10 minutes or until smooth and elastic.
Form into a ball, place in a greased bowl, cover with clingfilm (plastic wrap) and set aside in a warm place for about 80 minutes, or until doubled in volume.
Once your coals are hot, set the grill rack above the charcoal of your barbecue.
Knock the dough back and pinch off egg-sized pieces. Flatten these into rough disks and set them in the ash to cook. Turn them after 20 minutes so that they can cook on the other side.
When cooked, they will sound hollow when tapped with your fingertips.
As an alternative to the rounds, you can also divide the entire batch of dough in half and shape these into two round loaves. Use a sharp knife to separate the dough so that it looks like the petals of a flower. Place on the grill rack of your barbecue and cook for about 20 minutes per side.
In the Boland, they traditionally shape roosterkoek into square loaves, with each side being quickly cooked for about 10 minutes before turning.
These are great to accompany the meat of a barbecue, but are equally delicious served cold spread with butter and plenty of grape or apricot jam.
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