How to Cook Campfire Bread on a Stick

Name: How to Cook Campfire Bread on a Stick
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: • 1/2 Cup Self-Raising Flour; • 1 Tbsp Dried Milk; • 1 Tsp Sugar; • 1/4 Cup Water (Approx); Optional extras include Salt, Herbs, Cinnamon and dried fruit and nuts.

by Craft Invaders

1 Portion

30 min

Did you ever bake bread on a stick as a child? Also known as damper or bannock bread, campfire bread on a stick is a simple, non yeast bread recipe that we think everyone should try at least once.

Fire building and campfire cooking are hands down our favourite outdoor activities. Everyone loves cooking on a fire, and cooking bread on a stick couldn’t be simpler.

Our top tips for cooking bread on sticks

It is best to use a freshly cut stick for cooking over a campfire. You will then know what wood you are using, and the greenness of the wood will reduce the risk of it catching fire.

Hazel and Ash are excellent choices for cooking. Yew, Elder, Holly, Elm and Rhododendron are all toxic and should be avoided. Removing the bark from the stick area that you will be cooking on will give you a clean surface to cook on.

To make things even simpler when cooking out in the wilds, measure all the dry ingredients into bags before you leave the house, then mix in the water when ready to cook.

Need a bread on a stick gluten-free option?

You will see one portion of bread in the photo above, which looks very white (about 10 O’clock). This portion used gluten-free flour.

The gluten-free flour makes a much softer dough which doesn’t have the same elastic properties as regular dough. To help the dough stick, we coated the stick with honey and then pressed the dough around it, which worked a treat!

Ingredients needed o make one portion of bread.

• 1/2 Cup Self-Raising Flour

• 1 Tbsp Dried Milk

• 1 Tsp Sugar

• 1/4 Cup Water (Approx)

Optional extras include Salt, Herbs, Cinnamon and dried fruit and nuts.

Making bread on a stick couldn’t be simpler.

Measure the dry ingredients into bags before you leave the house, then mix in the water when you are ready to cook.

Roll the dough into a sausage shape about as thick as an adult thumb.

Twist the dough around the end of a freshly cut stick where you have removed the bark, leaving space between the coils for the bread to expand as it cooks. (As shown in the photo above).

Cook over the embers of a fire, frequently turning until golden brown, and the bread has a hollow sound when you tap it.

Once cooked, the bread should be easy to remove from the stick by twisting it and pulling it off.