Motherly Love Summer 2021

BILTONG STOKBROOD
Nothing is more South African than biltong, and this stokbrood uses biltong powder and fresh thyme in the dough to
create a delicious herby and meaty flavour.
• 250g soft goat’s cheese, to serve
• Fresh thyme, leaves pulled off the stalks
• 500ml white bread flour
• 200ml water
• 1 packet instant yeast
• 50g biltong dust
• 4ml salt
• 45g soft butter
1. In a medium bowl, combine cheese and thyme, place
in a large piping bag and set aside.
2. Mix the yeast and the water.
3. In a large bowl, mix the remaining ingredients and
add water to form a soft dough.
4. Knead dough for about 5 minutes and set aside,
covered with clingfilm for 45 minutes until it has
doubled in size.
5. Turn the dough out onto a floured surface and divide
it into 8 pieces.
6. Roll each piece into a long sausage shape and shape
it by wrapping it around a ‘stok’ (bamboo skewer/
stick). Repeat to make remaining stokbrode.
7. Braai by placing sticks with dough on a grid over a
medium heat. Turn every two minutes until the bread
is golden brown and cooked through. (it should take
about 10 minutes).
8. Remove from heat and fill your stokbrood with
the herby cheese mixture. Serve and devour
immediately.