Roosterkoek (Grid Cake) Recipe

Caledon in the Western Cape is instantly recognisable for its rolling wheat, barley and canola fields. At one time, the region was the major grain producer for the whole of the Cape Colony. With this in mind, we thought we’d share a popular local bread recipe. Roosterkoek is South African favourite. It’s a popular braai (barbecue) speciality and has the typical appearance of a bread bun. The ingredients are simple, the method equally so. The trick is to bake them over warm coals but you can use gas or an oven.

Recipe by: Rouxwil Country House, Caledon
Serves: 12 medium sized buns
Difficulty: Easy
Preparation: 15 minutes
Cooking: 20 minutes

Ingredients

T = tablespoon
t = teaspoon

1 kg bread flour
10 g (1 sachet) instant yeast
500 ml warm water
2.5 ml (½ t) salt

Method

Mix all dry ingredients together.
Make a hole in the middle, slowly add water as required, and knead for about 10 minutes until the mixture is smooth and elastic like bread dough.
Cover the dough with a dry cloth and let it stand in a warm spot or in a warm drawer until it rises. Divide the dough into 8 – 10 balls or squares and flatten gently.
Place carefully over warm coals (not too hot), with a little space between each bun, and allow to bake. Turn often on all sides until they are an even light golden brown.

If you’re a first time roosterkoek baker and you’re a little nervous about readiness, insert a knife into one of the buns. If the knife comes out clean your roosterkoek is ready.

Roosterkoek is best eaten warm. Break it open as you would a bun. Add fresh, farm butter, homemade konfyt (jam) or cheese.