6 Portions
• 300 ml lukewarm water
• 1 x packet (10 g) instant yeast
• 10 ml fine salt
• 15 ml honey
• 420 g (750 ml) brown bread flour
• 6 x 2 cm thick, 50 cm long wooden kebab sticks
Place water, yeast, salt and honey in a medium-sized mixing bowl. Stir until dissolved. Gradually add the flour, stirring continuously. Add enough flour to form a stiff, kneadable dough. Knead for 8 – 10 minutes on a floured surface until the dough is smooth. Place in a clean, oiled mixing bowl. Cover with clingfilm and allow to rise in a warm place until double in volume – about 40 – 50 minutes – while you bring your coals to medium heat. Divide the dough into 6 equal-sized balls. Using your fingertips, roll each one out on a floured surface until it forms a long, 30 cm sausage. Dip the kebab sticks in cake flour and twist the dough sausages around them. Press the end of the dough down firmly to close. Braai the stokbrood for about 10 – 15 minutes, constantly rotating them, until they’re golden brown. Serve hot with basil pesto.