One of life's greatest simple pleasures... Fluffy, delicious bread baked over a campfire. This no knead bread on a stick is so fun to make, and even more to eat!
Making bread over a campfire is one of the rites of passage that everyone should experience. Scouts and forest school children are often taught how to make stickbread. It's a great way to learn about outdoor skills, and a great reward to enjoy! In England bread cooked on a stick is known as damper. In Denmark
A feeling of coziness, contentment and everyday togetherness. It really is such a good feeling to enjoy fresh bread you have made yourself whilst enjoying the beauty and power of nature! And it's a great activity for everyone to enjoy together. Food for the soul!
Tg's Children Love This Wattle Seed Damper Recipe!
The dough is a yeast based dough, so this recipe requires a little patience - but good things come to those that wait! You can make the dough first, and then start gathering wood for your campfire. By the time the you have a campfire with good embers to cook over, your dough will have risen.
The mix is really easy, just combine flour, yeast, sugar, water, oil and salt. There's no need to knead it, just mix until combined. Our recipe uses cups so it's easy for you to measure when you are out camping. No scales needed!
The best sticks for cooking over a campfire are long enough that you can hold them a comforatble distance from the fire. Around 1.5m is good. You can also prop them up using a rock for easier cooking.
Simplifying The No Knead Bread Recipe
Freshly cut greenwood is good because it's moister and won't burn so easily. Strip the bark using a sharp knife, pointed away from you. This is always a good task to give to a child keen to work on their whittling skills!
As the wood comes into contact with food, it's a good idea to choose a stick from a non poisonous tree species. Try fruit woods e.g. Apple, Pear, Plum, or Beech, Oak, Sycamore. Dogwood, ash, maple and elm make good marshmallow sticks; safe but plain Paul Hetzler on Choosing the Right Stick For Marshmallows.
Once you've got your sticks, dough and fire ready... Empty the dough from the bowl onto a well floured board. Using floured hands, knock the air out out of it, and bring it into a ball, and divide into the number of bread on a sticks that you want to make. 8 is a good number for this amount of dough.
Bush Tucker: Damper Bread On A Stick
The best part of the fire to cook over is hot embers. Flames are tempting, but often too hot and likely to burn. You want a nice even heat so your bread is light and fluffy on the inside, and browned and crusty on the outside. YUM!
When your bread is browned on all sides, it's ready to enjoy. You can have a little competition over who found the best spot to bake their bread on a stick!
You can also slide the bread off the stick when it has cooled a little, And then fill up the hole with jam. We use our fave Apricot Jam. Oh yes!
Damper Recipe Sheets (teacher Made)
Calories: 148 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 292 mg | Potassium: 38 mg | Fiber: 1 g | Sugar: 1 g | Calcium: 5 mg | Iron: 1 mg
Did you make this recipe? Leave a comment to let us know! Share a photo and tag @ - we love to see what you make!Cooking bread on a stick over a campfire is a great Forest School activity that’s suitable for almost any age. The recipe is both super-simple and versatile, catering for vegan, gluten-free, and dairy-free diets, while also allowing lots of scope to adapt and add ingredients for a more decadent treat.
Call it Damper bread, Bannock bread, or just plain bread twists, you can cook this over a campfire or barbeque in minutes, and it makes a fantastic (and slightly healthier) alternative to toasting marshmallows with kids.
Cottage Loaf Recipe
Not got much time or just want the bullet points on how to make these? Click here for the Quick Read Recipe.
Any product links in this article are mostly Amazon affiliate links. You can find out more about what that means on my ‘about affiliate links’ page.
The recipe for this campfire bread is so simple that it’s difficult to be sure where it originated, since most cultures have some form of simple flatbread in their repertoire, and at some point in their history would have cooked over open fires.
Damper Bread {quick And Easy}
I was taught to make it at Forest Schools here in the UK, and when we cook this bread as a twist on a stick, we tend to use the Australian name of damper bread (after the simple bread cooked by bushmen). Australian damper bread was (and is) traditionally often cooked in a pan or buried in the ashes of the fire to cook, in a round, flat shape, rather than on a stick.
You can still use those methods with this recipe. For me, though, making campfire bread on a stick gives you a more interesting-shaped bread and is a much more social activity. Especially when cooking with kids!
Incidentally, some people think of this as an unleavened bread because it contains no yeast. This is not strictly accurate, however, if the recipe uses (as most do) self-raising flour. Self-raising flour contains baking powder, which is a leavening agent – just not a yeasty one!
Homemade Sourdough Bread Baked In A Dutch Oven
You could try making this campfire bread with plain flour instead, if you want it to be a true unleavened flat bread. I have to say, though, that the way the bread puffs up around the stick and goes all soft and fluffy under the crust is a big part of why kids love it!
The olive oil in this list is actually not essential – the recipe will work perfectly well with just water. But I find it is a little bland with just those three ingredients. So I like to include the oil to make it more tasty while still keeping it dairy-free and vegan.
Adding butter instead of oil, and/or milk instead of water are also ways to improve the taste. However I avoid these ingredients when making it for a forest school group, to avoid unnecessarily limiting who can eat it.
Campfire Welsh Cakes
1. Mix together your dry ingredients (flour, salt, and any herbs or spices if you are using these) with your oil, and a little bit of water. Add your water gradually to bring it to a dough. You want a consistency that is firm enough to knead.
If using butter instead of oil, you will need to rub the mix between your fingers to make a crumble, before bringing it together with water to make a kneadable dough ball.
2. Knead your dough for around five to ten minutes. The more you knead it, the lighter and fluffier the end bread is likely to be. During kneading, fold in any extra ‘chunky’ ingredients if you are adding dried fruit, olives, or similar, and make sure they get evenly distributed through the dough as you work it.
Recipetin Eats X Good Food: Bush Tucker Damper
3. Once the dough is needed to your satisfaction, you can put it to one side while you sort out the fire and your cooking sticks.
You’ll need an open fire (a campfire or barbeque are both good) to cook your bread, plus sticks to cook it on. At my forest school, we cook this over a very large fire pit that’s big enough for lots of kids to sit around at once. However I’ve also cooked it with just one or two children using a kelly kettle, so you don’t necessarily need a big fire.
It is best to cook over the glowing embers of a fire once the flames have died down, as you’ll get a strong, consistent heat that is less likely to burn your campfire bread.
Fagley Primary Forest School: Session 27
If you really have to, you can cook over the yellow flames, but you are more likely to end up with bread that is burnt on the outside and raw in the middle.
Choose long, sturdy sticks that are about the same thickness as your finger. You want them to be strong enough to hold the bread without bending, and long enough to enable you to hold them over the fire without burning your fingers.
Use a vegetable peeler (great for kids) or a knife to scrape off the bark at the end you will be cooking on.
Classic Cob Bread Loaf
Make sure to choose a wood such as hazel, ash, oak or maple. Some common species of trees have wood that is toxic (yew, elder, rhododendron, and laburnum are all common trees/woody plants that have bark and wood that is poisonous to humans), while others (such as sycamore and holly) have poisonous leaves, seeds, and berries, so are also best avoided when cooking.
2. Roll it into a snake shape. Make it quite thin (the thickness of a grown-up thumb at most) if you want it to cook quickly.
3.
0 Komentar