Chakalaka Bread

Makes: 1 Chakalaka Bread     Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes   Baking Time: 25 – 30 minutes

A truly South African inspired bake. Try this Chakalaka Bread Recipe, topped with grated cheese and a mild and spicy veg flavour.


500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
5 ml Sugar ( 1 tsp )
30 g Margarine ( 2 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
330 ml Lukewarm water ( ± 1⅓ cups )
1 Tin Chakalaka ( 410 g )
250 ml Cheddar cheese, grated ( 1 cup )


  1. Mix the cake flour, salt and sugar together. Rub the margarine into the flour with the fingertips.
  2. Add the Anchor Instant Yeast and mix.
  3. Add the water and mix to form a soft dough. Knead for about 10 minutes, until smooth and elastic.
  4. Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
  5. Knock the dough down and roll into a strand of about 40 cm.
  6. Cut the strand in half, place the strands next to each other and cut into 12 equal sections – 24 pieces. Keep covered with the plastic.
  7. Place the Chakalaka into a mixing bowl. Press each of the 24 pieces of dough flat and form into pebbles.
  8. Coat each pebble with the Chakalaka and pack the pebbles into a greased 1.5-litre-bread pan. Place the pebbles in a zig-zag pattern into the pan. Sprinkle with a little grated cheese. Continue with a second layer and now place the pebbles in the openings of the previous layer – once again a zig-zag pattern and sprinkle with cheese. Repeat the rows until all the pebbles have been used, ending with a sprinkle of grated cheese (four rows of 6 pebbles in a row).
  9. Cover with a greased plastic and allow to rise in a warm place for 25 – 30 minutes.
  10. Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown.
  11. Loosen the sides from the pan, allow to cool for 5 minutes and turn out.
  12. Pull apart the pebbles layer by layer. Do not slice.

Chakalaka Bread
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