Camping Twisted Bread/ Schlangen Brot




Hmmm freshly baked bread in a campfire without any utensils , just on a stick. Yes as wild it may sound, is even tastier and easier to make.

Step 1:

the day prior to our camping date,I prepare the dough. It has the very basic ingredients


500gm bread flour

1sachet instant yeast

1tsp salt

1/2 tsp sugar

1Tbs oil/ melted butter

2-3dl warm water or milk.

Mix all the ingredients in a mixing bowl. Knead the dough to a soft yet firm consistency. keep kneading for around 4-5 minutes. Place it in a bowl or better a box with a lid which you can carry along. Make sure the box is big enough leaving room for the dough to rise.

Step 2:

At the camp site:

once the fire has been lit, collect long sticks...I would suggest around 3 feet and of a thickness of an adult finger.

With your hand scoop out a handful of dough.Using both hands elongate the dough and then twist it,wrapping around the stick at one end.

Thats it!!!

Step 3: Baking

Holding the free end of the stick hold the bread over the flames or if you have a grill place it on the grill.

Make sure you keep turning the bread so that it is done in all directions.

In a very short time around 7-8minutes you should see a brownish crust being formed. When the crust is on all the sides of the bread your bread is ready!!

Alterations: you could add herbs or spices like cumin or oregano to the bread dough before baking.

You can also wrap the dough around a sausage to get a sausage twisty.



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    10 Discussions


    3 years ago on Introduction

    I cannot wait to try this! This will be great when going 'bush' with the kids. Thanks for sharing!


    A great way to teach children the essentials of open fire cooking. When I was in Scouting as a leader, we would use biscuit strips peeled from the log that came in tubes- like "Grands", etc. Really gave them a sense of accomplishment as well as a tasty snack.

    2 replies

    Reply 4 years ago

    Yes the good old scouting days!! Biscuit strips... That sounds Fantastic. Unfortunately scouting seems to no longer be popular these days. The screen games are taking over... Sigh. ?


    It's all up to the parent. Take away or restrict the stupid box et al and things will go better. My kid is in college and while he tried sports(team sports) he stayed with scouts, and running, we also restricted video games enough that he and his sibs could see there were other ways to enjoy life.

    I'm tell'n ya turky's cooked with garbage pails is cool to do and see done , but even better to eat......the forst year I saw it at scout s , their turky came out better then mine. I was quite annoyed! The technique is dutch oven and quite similar to the way you do the flour pot bread.

    spark master

    4 years ago on Introduction

    I was looking at your flower pot instructions and thinking of this , I restrainted my self from posting on it. roll the stickie dough over sesame seeds or poppy seeds or rehydrated dried onion /garlic bits, then there is always fresh herbs and a coat of extra virgin OLIVE ON IT AS WELL. I lovve fresh bread, I am almost 60 and have baked breads and pizza since I was a kid, (9 or 10)

    You can do mix-ns as well, so mince a pepperonni and mix into the dry flour when you make the dough give it a good rise, several hours. Again diced onion rosemary and olive oil will yield a very nice Focaccio di Umbria on a stick. but give it a nice cold rise. When word gets out they will all want to be in your Den!!! You can mix all the water and most of the flour will whatever at home the day before put in fridge , then on site , or day of, add in last or 2 of flour. There are tricks to do if you want rye bread that is nice not bird food or fishing weights.


    4 years ago on Introduction

    ha! never even thought about making bread on a stick over a fire :O


    Reply 4 years ago

    Hmm looks like you've posted this in a wrong place, or.... Maybe i just dont get it?


    4 years ago on Introduction

    oh god yes the classic australian "Damper" the aboriginals use this too from flour made from wheat grounded in solid bark

    1 reply