No Knead ''Stick Bread'' |Quick Recipe for Camping Use




Introduction: No Knead ''Stick Bread'' |Quick Recipe for Camping Use

Nothing like the great taste of bread over embers....!

This recipe is quick, easy to follow, and will give you a most wonderful bread we lovingly call ''Stick Bread'' because it is cooked over a stick.

There are so many reasons to make your own dough!! It's easy, it tastes better, it is healthier, and it will save you money (At home, we use unbleached organic flour and with other ingredients in the math, it still only costs us 60 cents per loaf!)

The dough prepration is the same as the one I use in my No Knead - 5 minute Homemade Bread recipe

Step 1: Ingredients & Equipment

Equipment :

  • Kitchen Scale
  • Measuring Cup
  • Measuring Spoons
  • Large mixing bowl


  • 1 Tablespoon of Salt
  • 1 Tablespoon Dry Yeast
  • 907 grams (about 3 cups) Unbleached White Flourr680ml of Water

Step 2: Dough Preparation (5-10 Minutes)

  1. Weigh the flour and put it in the mixing bowl
  2. Pour salt on it, and gently cover with flour *It is crucial that the yeast does not directly touch the salt*
  3. Sprinkle yeast on top.
  4. Gently pour the water in the bowl.
  5. Start gently mixing, pulling the bottom on top.
  6. The dough is ready when it becomes not so sticky, holds it's shape and start looking like a little cushion.

    Put in a plastic pot and close the lid.
    You can just put the plastic pot in your bag, go camping!
    The dough rises in about 30-45 minutes, so it will be ready when you get to your fire pit!

    **Take a tiny bag of flour (about 2 tablespoons) to manipulate the dough at the moment of cooking**

Step 3: Cooking the ''Stick Bread''

This is the cool part!
Now, I exlain the basic recipe, but you can always sprinkle some cheese on the inner part of the bread AND before rolling it... or anything you prefer, really.

  • Start a fire and wait until you get good embers (Or alternatively, start heating a charcoal grill)
    Meanwhile, look for clean wood sticks lying here and there....
  • Split the dough in small portions, helping yourself by putting a little bit of flour where you split the dough.
    Make each portion so that it is about the size of your fist or slightly smaller.
  • Gently stretch the dough into a long flat line. The thinner the better)
  • Roll at one end of your stick, but without pulling too hard and manipulating the dough gently.
  • Put the bread over the embers, make sure it doesn't touch it. You will slowly see the bread slowly getting bigger and bigger... Now be patient, because you want to make sure is is fully cooked inside! You can always break a little piece of it to inspect the core and see if it is nicely cooked.

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    Team Z
    Team Z

    7 years ago

    Remembers me of my childhood. =) Great.


    7 years ago on Introduction

    great project, have great memories of making these as a kid. Of course the version with a black crust at the outside of coming to close to the flames.


    Reply 7 years ago on Introduction

    So yummy with cheese in the middle....mmmmm


    7 years ago on Introduction

    We do these with our Cubs on camp - we call them "dampers".

    (When you are a Cub, the correct way to eat them is burned at one end and raw at the other...)