Sugar-Free Traditional Stokbrood
Experience the wholesome goodness of Sugar-Free Traditional Stokbrood – a delightful twist on the classic Dutch bread made perfect for health-conscious eaters. This simple and versatile recipe uses basic pantry staples like all-purpose flour, instant dry yeast, and a touch of olive oil to create a soft, airy dough that’s naturally free of added sugars. Perfect for baking indoors or grilling outdoors over an open flame, stokbrood is shaped into long, thin ropes and cooked on skewers, bringing a rustic charm and interactive fun to your meal preparation. Ideal as an accompaniment to soups, stews, or paired with sugar-free spreads and dips, this easy and delicious bread is ready in just 30 minutes of active cooking and prep time. Whether you’re gathered around a campfire or enjoying a cozy afternoon at home, stokbrood is sure to impress with its warm, golden crust and light, satisfying texture. Embrace a healthier bread-making experience with this timeless favorite!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoons Salt
- 7 grams Instant dry yeast
- 300 milliliters Warm water
- 1 tablespoons Olive oil
Instructions
1. In a large mixing bowl, combine the all-purpose flour, salt, and instant dry yeast. Mix well to evenly distribute the ingredients.
2. Gradually add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon until the mixture begins to form a shaggy dough.
3. Turn the dough out onto a lightly floured countertop and knead for 8–10 minutes until the dough is smooth and elastic. Add a little flour if the dough is too sticky, but avoid adding too much to keep the dough soft.
4. Place the kneaded dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1–1.5 hours, or until the dough doubles in size.
5. Once the dough has risen, punch it down gently to release any excess air. Divide the dough into 8 equal portions and roll each portion into a long, thin rope about 30–40 cm long.
6. If cooking outdoors, wrap the dough ropes around long, clean sticks or skewers. If baking indoors, preheat the oven to 200°C (392°F), and wrap the dough ropes around metal skewers or baking-safe rods.
7. Cook the stokbrood over a campfire or grill, rotating frequently to ensure even cooking. Alternatively, place the skewers on a baking tray and bake in the oven for 12–15 minutes, or until golden brown and cooked through.
8. Serve the stokbrood warm with your choice of sugar-free spreads, dips, or alongside soups and stews. Enjoy!
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 384.7 g | 140% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 1.1 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 614 mg | 13% | |
*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.
