Braaitour: Roosterkoek every morning by Eureka Mills

For the greatest braai tour ever held, the greatest breakfast ever. The organisers of the National Braai Tour can today announce that fresh roosterkoek straight from the fire will be served to all participants of the tour, every morning.

For all other information on the tour, click here. To enter your team into the National Braai Tour, download this National Braai Tour entry form and email the completed one to braaitour@braai.com as soon as possible, space is limited.

But this will not just be any old roosterkoek. Late every evening, as most participants are still staring deeply into the orange flames of the communal camp fire, or staring deeply into a glass of red wine, or both; Team Eureka Mills will be hard at work, mixing dough. According to team leader Nico Steyn, mixing the dough the previous evening allows for overnight fermentation of the dough, and unparalleled results. There are quicker ways, but the end product will not be the same. Only the best for the best, and all roosterkoek will be made using organically grown stone ground flour. How do you bake bread made with such high quality flour, and fermented overnight for better results? The answer is simple, you bake roosterkoek over the coals of wood fires. Every morning these fresh roosterkoek will be served with a selection of freshly braaied meat, butter, jams and other assorted condiments. Many people believe that breaksfast is the most important meal of the day, and in case they are right, we as the organisers are not taking any chances.

According artisan baker Nico, or as we will all affectionately refer to him on tour, The Baker, participants in the tour can expect to pick up subtle changes in the taste of the roosterkoek as the tour makes it’s way from through South Africa from Johannesburg on 13 September to Cape Town on 20 September. Apparently the overnight temperature and humidity of different regions will lead to small changes in the overnight fermentation of the dough. All roosterkoek will also benefit from the smoky woody aromas of the wood fire and coals, and as we travel through the country and use local woods to braai, those taste notes will also be altered. This is uncharted waters, groundbreaking eating so as to speak.

South Africans from all walks of life will take part in this tour. The breaking of bread is a ancient gesture, deeply meaningful of the social cohesion and togetherness of South Africans that this tour stands for. And what better type of bread to share amongst participants every morning than the greatest bread there is, braaied roosterkoek straight off the coals!

For all other information on the tour, click here. To enter your team into the National Braai Tour, download this National Braai Tour entry form and email the completed one to braaitour@braai.com as soon as possible, space is limited.

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