FermenteaWhere food goes to change
Traditional method
Roosterkoek · roosterbrood · roosterkoek bread
Roosterkoek is a small yeast-raised South African bread cooked over gentle braai coals. This enriched dough rises twice and is turned on the grid until browned and cooked through.
South African sources identify roosterbrood/roosterkoek as bread cooked over the braai. The inspected sources do not establish a first attestation date.
Yield 8 to 10 pieces · Scaling: source batch only
Uncooked flour can carry germs; do not taste raw dough and clean hands, bowls, tools and work surfaces after handling.
Hazard sourceThe grill and its contents can cause contact burns; hot coals that are too close can also burn the exterior before the bread center cooks.
Hazard sourceDo not eat raw dough. Cook the bread over gentle coals, turning it regularly until browned and cooked through on both sides.
Control sourceKeep the braai outdoors and use long-handled grilling tools; do not touch the hot grid, bread or coals with bare hands. Do not leave a hot grill unattended.
Control sourceDo not use high or uneven heat: the outside can burn while the center remains raw. Use long-handled tools to turn and remove the bread; do not handle the hot grid or bread with bare hands.
South African sources identify roosterbrood/roosterkoek as bread cooked over the braai; no precise birthplace is established.
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Supreme FlourRecipe · Identity
Rooster KoekMeasured dough: 1 kg white bread wheat flour, 10 g instant yeast, 25 g sugar, 10 ml salt, 375 ml water, 375 ml milk and 50 g butter; 8–10 dough balls, 10–12 servings.
Warm water, milk and butter; knead about 10 minutes, rise until doubled (about 20–40 minutes), divide and flatten, rise again until doubled, then braai over gentle coals, turning regularly until cooked and golden on both sides. Recipe lists 30–45 minutes baking.
Samara Karoo ReserveIdentity · Geography · Safety
Roosterbrood RecipeIdentifies roosterbrood, also called roosterkoek, as South African bread cooked over a braai; describes the practice of letting a wood fire burn down to hot coals.
Warns that coals too hot or too close can burn the outside while leaving the center raw; recommends turning the bread and says a hollow sound when tapped indicates readiness. Its ingredient amounts are not used here.
Centers for Disease Control and PreventionSafety
Raw Flour and DoughRaw flour and dough can carry germs; avoid tasting raw dough and clean after handling.
National Fire Protection AssociationSafety
Educational Messages Desk ReferenceBarbecue grills must be used outdoors; use long-handled grilling tools and never leave a hot grill unattended.