Low Sodium Traditional Stokbrood
Savor the nostalgia of campfire cooking with this Low Sodium Traditional Stokbrood recipe, a delightful twist on the classic Dutch bread-on-a-stick treat. Designed for those seeking to reduce sodium intake, this recipe combines simple ingredients like all-purpose flour, unsalted butter, and plain Greek yogurt to create a soft, flavorful dough with minimal effort. Sweetened lightly with honey and customizable with cinnamon or dried herbs, these bread spirals are perfect for roasting over glowing embers or baking in the oven for a golden, rustic finish. Ready in just 30 minutes, this wholesome snack is ideal for cozy gatherings or outdoor adventures. Serve warm, straight off the stick, and enjoy a heart-healthy spin on a European favorite!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Baking powder (low sodium or sodium-free)
- 50 grams Unsalted butter
- 150 grams Plain Greek yogurt (unsalted)
- 100 ml Warm water
- 1 tablespoon Honey
- (optional to taste) Ground cinnamon or dried herbs (optional, for flavor)
Instructions
In a large mixing bowl, combine the all-purpose flour and baking powder. If you're using cinnamon or dried herbs for flavor, add them to the dry mixture at this stage.
Cut the unsalted butter into small cubes and add it to the flour mixture. Using your fingers, rub the butter into the flour until it resembles coarse crumbs.
Add the Greek yogurt, warm water, and honey to the flour mixture. Use a wooden spoon or your hands to mix everything until it forms a soft dough. If the dough is too sticky, sprinkle in a touch more flour.
Turn the dough out onto a lightly floured surface and knead it gently for about 3 minutes until smooth.
Divide the dough into 6 equal portions and roll each portion into a thick log about 25-30 cm (10-12 inches) long.
Wrap each log of dough around the end of a clean, sturdy stick or skewer, ensuring the dough is evenly spiraled and pressed tightly to prevent it from slipping during cooking.
Hold the dough-wrapped stick over glowing campfire embers or a barbecue (not direct flame) and rotate it slowly. Alternatively, you can bake the dough in a preheated oven at 200°C (400°F) by placing it on a lined baking tray and baking for 12-15 minutes, or until golden brown.
Once cooked through and golden on the outside, let the stokbrood cool slightly before carefully sliding it off the stick or skewer.
Serve warm and enjoy your low-sodium campfire treat! Optional: pair with unsalted butter or a drizzle of honey for added flavor.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 21.9 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
