View Full Version : Best way to cook bread on a stick?
Ridge Runner
24-11-2004, 15:28
What ingrediants do you carry? What methods do you use? What do you call it?
I have heard it called "Bannok" and "Hardtack".
Any help would be appreciated.
TheViking
24-11-2004, 15:38
Twistbread. :wink: Carve the top of a hazel (ideal) stick down to the wood. Make the dough into a long "sausage" looking thing and twist it around the stick. Hold over embers until spread and baked. It's not something we have with us in Sweden, but when I'm home it's no problem making a dough for it. :wink: Flour, water, salt. :wave:
i basically fry bannock, nice and simple.. bannock doesnt rise like bread.
As "The Viking" said make the dough into a "twist". We do this with cubs upwards and have found you can add almost anything to it like cinnamon, dried fruit and chocolate. When cooked properly it will come off the green stick with a twist and pull action!
Another bread related thing is "camp donuts". (Ithink this is right) You make a jam sandwhich but put butter on the outside as well, then fry the sandwich till golden. Eat, although i have heard of people cooking the sandwich and then dipping it in sugar!!Happy heartattack.
Taz
I use the following recipe for bannock:
2 cups Flour
1 tsp Salt
1/2 cup Water
Just mix it all together until it forms a dough. this can be cooked in any number of ways (wrapping round stick as described above, cooked on a flat surface (pan/skillet/hearthstone) or fried.
If you want a slightly nicer dough (more bread-like) then use the following:
3 cups flour (can use self-raising)
1/2 cup dried milk powder
1 tsp sugar
1 tsp salt
1 cup water or beer
This works better if cooked on a skillet/stone, as it tends to rise a bit, and fall off sticks as it swells. Alternatively, this can be used to make damper - which is basically a campfire bread - get a mess tin with a lid, put the dough in it and bury in the hot coals of a fire until the bread is cooked.
For camping, I tend to just pre-mix all the dry ingredients first, then add the liquid just before I start baking.
In the cubs it was called damper bread or something like that. Besides the basic mix, I like to add some milk powder which gives a lovely taste to the bread, may be some crushed trail mix or oats aswell :biggthump
:-)
Ed
NickBristol
26-11-2004, 12:26
This works better if cooked on a skillet/stone, as it tends to rise a bit, and fall off sticks as it swells. Alternatively, this can be used to make damper - which is basically a campfire bread - get a mess tin with a lid, put the dough in it and bury in the hot coals of a fire until the bread is cooked.
About how long does it take to cook? I don't much fancy having to uncover hot coals a few times and finding either raw dough or charred remains...
ty Nick
ask Tvividr (http://www.bushcraftuk.net/photopost/showphoto.php?photo=547) :wink: Yummy
About how long does it take to cook? I don't much fancy having to uncover hot coals a few times and finding either raw dough or charred remains...
ummmm..... that comes with expierience. The time it takes will basicly rely on 2 factors. First the size of your bread (a loaf will take longer than flat bread) and secondly the heat of your fire. Resinous woods (like pine) will burn very hot compared to others... also oxygen in the fire will change the temperature..... if you have a howling wind feeding your fire it'll be hot enough to forge metal!!!
You'll just have to experiment. If you take your bread out of the coals and its still a little under done, just leave your messtin/bread at the side of the fire to finish off, turning occasionaly to get even cooking.
:-)
Ed
Dampers are good with jam too. They don't fall off the sticks if you don't wrap the dough too thickly.
If you batter camp doughnuts then fry them they're even better.
2 cups of flour , teaspoon of salt , table spoon of fat or use oil, teaspoon of baking powder, onion granules , garli powder , water, mix to dough , not too sloppy , sear in a pan then cook over a fire or twist on a stick , loveley, makes exellent wraps (fajitas)
For short day trips I usually make the dough at home, and use a bit of yeast.
On extended trips I like to mix all the dry engredients first, and then add water when I am going to bake the bread.
All of the recipies already mentioned work quite well. When making the type of bread in that picture, and bake it together with the kids, I like to add a bit of sugar to make a more sweet tasting bread. They like that so much better, and ...aehm... so do I :lol:
Another simple recipy for a bannock type of bread would be :
4,5 dl flour
1/2 teaspoon salt
2 teaspoons bakingpowder
50 gram butter / margarine
2 dl water
Herbs / spices, whole corn etc can be mixed into this, if you want to. The above is just the basic mix.
Mix all dry engredients including the butter / margarine and store in plastic bags or containers. Mix water without kneading dough too much when you are going to bake. Divide into "just about right sizes" and bake on the pan in your Trangia set (or whatever type of stove / cooking set you use). Take only about 15 min to mix and bake.
I had a little play with the bread, for lunch with the family. Here's the results...
Cheese and Onion...
http://www.bushcraftuk.net/photopost/data/512/5DSCF0027.JPG
and dried fruit and nuts...
http://www.bushcraftuk.net/photopost/data/512/5DSCF00121.JPG
VEry tasy indeed, had it with scrambled eggs and we dipped some of the plain bread we made into hot syrup :yumyum:
Tasty looking bread!
Out of interest, which recipe did you use for the Cheese and Onion bread? Or did you just use your own? *starts hunting around for his mess tin and a convenient campfire* - yum!
This one :biggthump
If you want a slightly nicer dough (more bread-like) then use the following:
3 cups flour (can use self-raising)
1/2 cup dried milk powder
1 tsp sugar
1 tsp salt
1 cup water or beer
.
Squidders
05-12-2004, 01:21
I'm going to make some tomorrow... errr... later.
Tony,
That's an interesting looking frypan/wok affair you are cooking yur bannock on.
What is it?
What is it made from?
How thick it is?
How heavy is it?
Does it spread heat evenly?
Where did you get it from?
Do you like it?
How much did it cost?
:-)
Glad the recipe was approved of Tone :o):
Must get out some more this winter - there's nothing nicer than hot bread off a campfire first thing on a frosty winters morning, with a nice hot cup of tea!
can i ask something tone is that ur usuall bushcraft pan or was it a special occasion ??? :o):
I had a little play with the bread, for lunch with the family. Here's the results...
Cheese and Onion...
http://www.bushcraftuk.net/photopost/data/512/5DSCF0027.JPG
and dried fruit and nuts...
http://www.bushcraftuk.net/photopost/data/512/5DSCF00121.JPG
VEry tasy indeed, had it with scrambled eggs and we dipped some of the plain bread we made into hot syrup :yumyum:
And the ones we had later were excellent too Tone.... *burp* :biggthump :You_Rock_
Tony,
That's an interesting looking frypan/wok affair you are cooking yur bannock on.
What is it?
What is it made from?
How thick it is?
How heavy is it?
Does it spread heat evenly?
Where did you get it from?
Do you like it?
How much did it cost?
:-)
Sorry, didn't see this before :roll:
Cast Iron Paella pan about 5 mm thick, not sure how heavy but heavy enough for me to never think about putting it in my rucksack! Yeah, it spreads heat very well, it's great for cooking on. I got this one from a place called boundary mills near Skipton for about £28.
I think it's a great bit of kit for a fixed camp situation. I got if for the meet ups as it's a good size and after it's been coated with lard and baked for hours it's very non-stick and a dream to cook on.
I think that covers the questions! :biggthump
Paganwolf
17-12-2004, 08:21
I bet you hide it when the missus has got the hump with you Tony :shock: that'll last forever.
Too right :twak: :rolmao:
warthog1981
10-02-2005, 20:16
I just had a great feed , made myself some damper for the first time. It turned out great was good hot with butter on it.A was good dipping it into chicken curry :super:
Excellent stuff :biggthump
What ingrediants do you carry? What methods do you use? What do you call it?
I have heard it called "Bannok" and "Hardtack".
Any help would be appreciated.
On a stick ?
2 cups of flour (whole wheat !!!)
1 pinch of salt
Baking powder (will raise a little and make the dough easier on the stomach... other wise you can use anything that will produce CO2 bubbles, from beer to spontaneous ferments, which develop exponentially after 24-36 hours at 25°C ;)).
Just enough water to make a very thick, non-sticking dough (around half a cup, sometimes more sometimes less, depends on the flour !).
Mix the dry stuff first, then add water.
Get a big, good tasting stick (hazel, beech, maple, birch) about wrist sized. Avoid toxic woods (laburnum pops to mind). Peel the bark off. Pre-heat it over your coals. Apply the dough evenly (no twisted stuff, just apply the dough about hald an inch thick all over the stick). Let it "dry" a little on the ontside, then rub some butter on the forming crust to make it roast perfectly.
Put the stick horizontally, too. This way you get a much moer even cooking. Rotate every minute or so until it's cooked to the bone ;)
Enjoy with a strong tea and honey, with a few good friends near a wild, icy lake at 6 am.
Cheers,
David
arctic hobo
10-02-2005, 21:38
Best bread in the wilds: get some pine bark, crush it between two rocks, mix water and cook it on a stick. For the whole thing you only need wood, water and stone, and it tastes lovely and is very good for you.
bothyman
10-02-2005, 22:18
Best bread in the wilds: get some pine bark, crush it between two rocks, mix water and cook it on a stick. For the whole thing you only need wood, water and stone, and it tastes lovely and is very good for you.
Do you mean this??? :roll: See on Bark Bread
>> http://www.saunalahti.fi/~corander/al_primi.htm
:wave:
Ahhhhhh....the music :shock:
On a stick ?
2 cups of flour (whole wheat !!!)
1 pinch of salt
Baking powder (will raise a little and make the dough easier on the stomach... other wise you can use anything that will produce CO2 bubbles, from beer to spontaneous ferments, which develop exponentially after 24-36 hours at 25°C ;)).
Just enough water to make a very thick, non-sticking dough (around half a cup, sometimes more sometimes less, depends on the flour !).
Mix the dry stuff first, then add water.
Get a big, good tasting stick (hazel, beech, maple, birch) about wrist sized. Avoid toxic woods (laburnum pops to mind). Peel the bark off. Pre-heat it over your coals. Apply the dough evenly (no twisted stuff, just apply the dough about hald an inch thick all over the stick). Let it "dry" a little on the ontside, then rub some butter on the forming crust to make it roast perfectly.
Put the stick horizontally, too. This way you get a much moer even cooking. Rotate every minute or so until it's cooked to the bone ;)
Enjoy with a strong tea and honey, with a few good friends near a wild, icy lake at 6 am.
Cheers,
David
I found out that the whole wheat flour have relatively smaller percent of gluten, so it's not as sticky as the white flour. It dripped down from the stick when I tried this techniqe.