A smart Russian Proverb once said: With a piece of bread in your hand you’ll find paradise under a pine tree – and we couldn’t agree more! So grab a bag of SASKO flour, get baking and spread the joy this World Bread Day, 16 October 2020. But take your time – we believe care, dedication and patience are essential ingredients for the perfect loaf.
Did you know?
In just one year, SASKO mills more than 800 000 tonnes of flour, that’s enough to fill 330 Olympic sized swimming pools and is the same weight of 133 000 adult elephants.
SASKO produces approximately 50 million loaves of bread a month, that’s enough bread to feed every man and woman in Mzanzi each month. Now that’s a lot!
Sasko dark chocolate banana bread
- 500 g SASKO CHOCOLATE MUFFIN MIX
- 2 large eggs
- 200 ml milk
- 200 ml vegetable oil
- 2 ripe bananas, mashed
- 1/4 cup dark chocolate chips
- Preheat the oven to 180°C.
- Lightly grease a loaf tin and line with parchment paper.
- In a bowl, whisk together the eggs, milk and oil until well combined.
- Add SASKO CHOCOLATE MUFFIN MIX and whisk together for 1 minute until smooth.
- Fold in the mashed banana and the dark chocolate chips.
- Pour the batter into the loaf tin and spread evenly.
- Bake for 40 minutes, or until a toothpick inserted comes out clean.
Sasko corn steamed bread
- 7 cups SASKO WHITE BREAD WHEAT FLOUR
- 1 cup sugar
- 1/4 cup canola oil
- 1 packet dry yeast
- 1 tbsp salt
- 1 packet dry onion soup mix
- 2 cans corn, drained
- 1 tsp chili flakes
- 1 – 2 cups of water (may not need it all)
- Mix together all the dry ingredients including the onion soup mix and make a well in the center of the mixture.
- Add a little warm water and start mixing until the dough starts coming together. Add more water as needed as well as the corn and knead until you have a soft and pliable but kind of sticky dough.
- Let it rise for up to an hour, knock it down and let it rise again until doubled in size.
- To cook the jeqe, find a strong clean plastic bag without holes.
- Put a spoon full of oil in the bag and spread it around.
- Carefully put the risen dough into the bag.
- Place the bag into a large pot with water in it. The bag should float.
- Loosely tie the top of the bag but do not seal it completely.
- Bring the water to a boil and put the lid on the pot. Let the steam cook the bread for at least an hour before removing.
- Once cooked, remove the bread from the bag and let it cool before serving.
Sasko chakalaka stokbrood
- 500 g SASKO CAKE WHEAT FLOUR
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 1/2 cups buttermilk
- 1/2 cup chakalaka
- 30 g butter, cold and cubed
- In a bowl, mix together SASKO CAKE WHEAT FLOUR, salt and bicarbonate of soda.
- Using your hands, rub the butter into the dry mixture until it resembles breadcrumbs.
- Add the buttermilk and chakalaka and cut the mixture with a knife or palette knife until the mixture starts combining and forms a dough.
- Knead the dough lightly in the bowl for 2 minutes and divide into golf-ball-sized portions.
- Roll out each portion of dough into a long strip and twist around clean sticks or thick skewers.
- Braai the “stokbrood” over an open flame until cooked through and slightly charred. Be sure to rotate often while it is cooking.
- Serve warm.
For more visit: sasko.co.za