Bread has long been a staple of our Western diet.  Here we are going to celebrate 2 simple campfire breads. Snobrod (stick bread) and Damper.

Snobrod (Danish campfire bread)

…or stick bread is a simple and quick bread that can be made easily while Glamping or camping. Midsummer’s Day will soon be celebrated, in Denmark ‘Sankt Han’s’ can be celebrated out around a bonfire and Snobrod ‘Hot Dogs’ made by wrapping the dough around a thicker stick, leaving the perfect hole in which to poke a sausage.

To make Snobrod you will need;photo bbq chicken with stickbread

950g Wholemeal or White bread flour

Pinch of sea salt

5g Dried Fast action yeast

240mls luke warm water

Mix all the ingredients together in a mixing bowl adding extra flour/water if needed until smooth and elastic

Turn out onto a floured surface and knead for 15 mins until stetchy

Then allow to rest for at least 30 minsphoto of bbq chicken with stickbread

Meanwhile your fire should be burning down to embers

Divide the dough into 6 pieces and using floured hands roll out into a sausage shape before wrapping around a stick of your chosing – depending on width and how big a hole you might want.

Carefully hover the bread over glowing embers and turn, it will only take about five minutes to cook.

Alternatively the dough can be made into rounds and placed directly onto the coals to cook.

photo of flat breads cooked directly on campfire coalsphoto Danish stick bread on open fire






Australian Damper

Traditionally made by drovers and stockmen driving cattle across the vast distances of Australai, Damper is an unleavened bread baked using the hot coals of a campfire or in a camp oven. Here I shall be using my authentic Dr Livingstone’s Bedourie Camp Oven that I brought back from our travels in Australia ‘at the turn of the Century!!’

Quick and easy to make, while the fire is burning down to coals

Australian damper made in Camp Oven

For traditional Damper Mix 250g Self Raising flour, 1/2 tsp salt, 25g chilled cubed butter and 175mls whole milk. 

For sweet damper add 50g caster sugar and 2 handfuls of raisins.

Mix the ingredients together, turn out onto a floured piece of baking paper and wrap in foil.

Place in the camp oven, close the lid and place onto the hot coals, adding some to the lid for even cooking.

It will take between 5 and 8 minutes to cook.