Stokbrood with apricot jam and chilli dipping sauce

Posted on 1 July 2020

Stokbrood, or ‘stick bread’, is still a favourite in the Karoo. The perfect addition to any braai and a lot of fun to make, it dates back to the old days of making bread, with only sticks and an open fire to work with.

Makes: 12–15

For the bread dough:

3 cups bread flour
1t salt
3T olive oil plus extra for greasing
1 x 10g packet instant yeast
1t sugar
2 cups luke-warm water
12–15 sticks or skewers

For the apricot jam and chilli sauce:

¼ cup apricot jam
2T vinegar
3 red chillies, chopped

1. For the bread dough, preheat the oven to 210°C. Sift flour and salt into a mixing bowl and then add the olive oil.
2. Add the yeast and sugar to the water and allow to sit for 5 minutes.
3. Make a well in the centre of the flour and add the liquid. Mix the dough for 10–15 minutes by hand until it’s smooth.
4. Place in an oiled bowl and cover with cling wrap. Allow to rest and proof for 40–50 minutes or until it has doubled in size.
5. Then knock it back and divide it into 12–15 balls (about 40g each).
6. Plait the dough onto the sticks, place them on an oiled tray and cover with a cloth. Allow to rest and double in size.
7. Put the rolls in the oven and immediately turn the heat down to 180°C. Bake for 15–20 minutes until the bottom of the roll sounds hollow when tapped with your knuckle. For over the fire, hold your stokbrood over medium-to-hot coals and turn them slowly until golden brown.
8. For the dipping sauce, combine the jam and vinegar in a small pot over low heat. Stir to mix well. Then bring it to the boil and simmer for 3 minutes until thickened.
9. Add the chilli and stir to combine.
10. Remove from the heat and place in a bowl to cool down. Serve the bread sticks arranged on a plate with the jam and chilli sauce on the side.


Roll your dough into the shape of a log before plaiting it onto the sticks.

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