Fluffy campfire stick bread dough – soft dough for the fire
Outdoor

Fluffy campfire stick bread dough – soft dough for the fire

A soft, fluffy stick bread dough for the campfire. You can use fresh or dry yeast – both give a dough that wraps easily around the stick and bakes evenly over the coals.

OutdoorVegetarianDanishstick bread doughcampfire breadcampfire food
Shopping List
Rate:
0.0 (0)
95 min total
8 servings
Very Easy

Ingredients

servings

  • Yeast – choose one

    • 25 g Fresh yeast
    • 8 g Dry yeast (instead of fresh yeast)

  • Dough

    • 3 dl Lukewarm milk (about 37 °C / 98 °F)
    • 1 tsk Sugar
    • 500 g Wheat flour (all-purpose)
    • 1.5 tsk Salt
    • 2 spsk Neutral oil

Instructions

  1. 1

    Dissolve the yeast

    1. Pour the warm milk into a bowl. It feels lukewarm – not hot.
    2. Stir in the sugar.
    3. If you use fresh yeast: crumble it into the milk and stir until dissolved.
    4. If you use dry yeast: stir it into the milk.
    5 min
    BowlMeasuring Cup
  2. 2

    Bring the dough together

    1. Add most of the flour and the salt.
    2. Stir in the oil.
    3. Knead until the dough comes together and feels soft. A slight stickiness is fine – add more flour only if it is clearly wet.
    10 min
    BowlHands
  3. 3

    Let the dough rise

    1. Place the dough in a bowl and cover it.
    2. Let it rise in a warm spot for about 45–60 minutes, until it looks visibly airy.
    60 min
    Bowl
  4. 4

    Shape the stick breads

    1. Divide the dough into 8 pieces.
    2. Roll each piece into a long rope.
    3. Wrap it around a clean stick so the layers sit close without being pressed hard together.
    10 min
    Grill
  5. 5

    Bake over the coals

    1. Hold the stick bread over the coals – not in the middle of the flames.
    2. Turn it regularly while it bakes.
    3. Take it off when the crust is golden and the dough is baked through.
    15 min
    Grill

Explore more

Se flere outdoor opskrifterSe opskrifter til outdoor

Details

Nutrition

Calories

180kcal

Protein

5g

Fat

3g

Carbs

34g

Serving Size

70g

Serving

Suggestions

  • • Eat the stick bread straight from the stick while it is still warm.
  • • Split it open and add butter or cheese.

Drink Pairings

  • • non-alcoholic: Hot chocolate or tea

Side Pairings

  • • Soup

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store the dough covered in the fridge for up to a day. Let it warm up a little before you shape it.

Frozen

  • • Duration: 30 days
  • • Temperature: -18°C
  • • Method: The dough can be frozen after the first rise. Thaw it slowly in the fridge, then bring it to room temperature before use.

Reheating

  • • Grill: Warm a finished stick bread briefly over the coals if it has gone cold.

Tips

Preparation

  • • Try warming the milk gently. If it is too hot, the yeast loses some of its strength.
  • • If you have time, the dough can rise a little longer. It only gets softer.

Cooking

  • • Coals give a calmer heat than flames. The dough has a better chance to bake through.
  • • If the crust darkens before the middle is done, move the stick a little farther from the heat.

Serving

  • • Serve the stick bread while it is still warm. Butter, jam or a slice of cheese is enough.

Variations

Flavor

  • Try a little cinnamon and sugar in the dough for a sweeter version.
  • If you have dried herbs, stir a pinch into the flour.

Health

  • You can replace some of the wheat flour with whole wheat flour. Start with 50–100 g, and add a little extra liquid if needed.

Method

  • The dough can also be baked as small rolls in the oven if the fire has to wait.

Toppings

  • Butter
  • Jam
  • Cheese

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

Most popular recipes