Bread is one of the foods that almost everyone has in their home.
It is a staple of our pantry that is easy, very versatile and delicious! Not to mention the wide variety of recipes for preparing them.
One of my favorite bread recipes that I learned as a kid. Now I’m not a baker at all and I usually don’t have the patience to make bread, even though I love it. But today’s recipe is so easy you can’t mess it up, and it’s super quick to make!
The beauty of this bread is that it only requires two ingredients! That’s right, two ingredients! And it’s cooked over a campfire, which gives it a great flavor.
I believe this recipe, which I learned many years ago, is based on making ashcakes, the bread soldiers make in the field with minimal supplies. Let’s talk about these supplies, starting with the heat source.
As mentioned, I’m going to use an open wood fire to bake this bread, so make sure you have a place to light the fire and that you have plenty of wood.
Second, there are many ways to make bread. It can be cooked on a stick (which is my favorite method) on a flat piece of wood/stone or directly on hot ashes.
You will need a stick the size of one you use to roast marshmallows or hot dogs on a campfire. A piece of wood a few feet long and about the diameter of a finger should suffice.
When using a stone or a flat piece of wood, the size of the stone or wood does not matter. The surface should be as flat as possible and large enough to hold the dough. It can be difficult to find the right one for this type of stone, and so using a piece of wood seems to be a more popular choice.
The last method is to place the dough directly on a pile of hot ashes, which is pretty easy for most people.
Campfire Survival Bread Recipe
There are two variations of this recipe, a main recipe and one that can be modified based on the main recipe.
This is what you need:
- 2 cups of flour
- 1 cup of water
- A small bowl or dish for mixing the batter….
- That’s it!
I use universal flour, but it can be replaced with any flour you prefer.
You can add a blender or rolling pin to the list above, but I just use my hands.
The above recipe may be too bland for some people, but you should consider trying the basic version first, because cooking on the tree makes it delicious.
However, you can spice up the recipe by adding whatever you like. A pinch of salt, sugar, a few nuts or pieces of dried fruit.
I’m sticking with The Basic Recipe because it requires so little that it can easily be made in a field by a campfire.
The first thing I want to do is light the fire so it’s ready as soon as I finish mixing the dough. A big fire is not necessary, but a good base of burning coals is.
After baking, mix the flour and water in a small bowl and stir. At this point, you may need to add a little more flour or water as you progress through the mixture.
I aim for a paste that can be held in the hand without being so sticky that the paste sticks to the skin. If the dough is too sticky, add a little flour and mix. Repeat this process until the desired sequence is achieved.
It’s time to cook!
My favorite way to make this bread is the baguette method. Once I find the right stick, I like to scrape the bark from the last 15 cm of the tip with my pocket knife. Then I put this peeled end of the stick on the fire to dry.
Then I take some dough, about the size of a golf ball or two. I take them in my hands and wrap them in a long thread.
I take this form of string and wrap it around the boiling end of the stick. When the dough is rolled out, the sides of the packet may touch or fall apart. However you do it, I’ll give you two little pieces of advice.
The ends of the dough sometimes don’t like to stick to the wood, so the ends of the dough hang down. So I usually stretch each end a bit and push it into the nearest test section.
Finally, when the dough is constantly pushed around the stick so that all the dough is touching, it is cooked more like a croissant. The entire outer layer burns and holds the bread in place. After baking, everything should slide off the stick in one piece.
When the dough is ready, I keep it over the coals for about fifteen to twenty minutes, although the baking time can vary depending on the thickness of the dough and the temperature.
The stick should be turned frequently so that all the dough cooks evenly and does not burn on one side.
A few small spots on the bread may turn black though, but don’t worry, this just adds a little more flavor. But in general, I like to bake as much dough as possible outside without overcooking it.
Too busy to sit down and hold a stick? No, that’s a problem. When other tasks demand your attention, there is a way to cook hands-free.
Once the dough is rolled onto the stick, press the other end of the stick onto the floor next to the fire and point it toward the heat source. Check the bread regularly and turn the stick so it bakes evenly.
Once the bread is baked to your liking, you can roll it out or push it off the stalk.
The result is a crispy outer layer with a warm, soft interior, similar to a warm, soft pretzel you buy at the mall or from a vendor outside.
You wouldn’t think something as simple as flour and water could be so tasty, but the fire and smoke give this bread a great flavor!
This bread will keep for several days in a closed jar. But it tastes best when eaten directly on the stick or within an hour of cooking.
Alternative cooking position
I decided to research how to make ask corners, just to check my approach, and I found a great YouTube video on the subject on Townsends’ channel. The following preparation method is therefore partly based on their method.
The same recipe as above is used for the dough, but there is a slight difference in the way the bread is made.
The first method involves placing the dough on a piece of wood or a flat stone. Place the stone next to the fire and lift it so that it is almost vertical, allowing the dough to cook.
Be careful when tilting the wooden or stone frame so the dough doesn’t fall into the fire.
When the top and edges of the bread are nicely browned, the bread is done and can be removed from the grill.
The second baking method is just as simple, as the flattened piece of dough is placed directly on the hot ash to be baked. I think that was the name of the ash brownies!
Baking time depends on the thickness of the dough, but only takes a few minutes per side since it’s directly on the heat source. Turn the dough at least once so it bakes on both sides.
Once brown, remove from heat and blow out any remaining ash. There may be a little ash in the dough, but that’s okay, because a little ash is not harmful to eat.
I love the simplicity of this recipe because it can easily be used over a campfire in the garden, while camping, or even when someone is out and about.
Its simplicity also makes it an excellent activity for children. So they can go outside, practice making fire and learn to make their own bread.
If you are away from home, you can carry the flour in a resealable bag or in a bag that can be transported in an outside container.
Once at your destination, you can mix the flour and water in a small pot or cup. No special dishes or utensils are needed, making this bread one of the easiest to make!
Thanks for reading and keep up the cooking!
Do you have a favorite outdoor bread recipe? Tell us in the comments below and let us know!
frequently asked questions
How do you cook on a campfire?
Place the green sticks (or stones) on the bottom of the oven and place the baking sheet in it. Put the lid on and set it by the fire to warm the dough and let it ferment. Ideally, you should double the size. Depending on the weather conditions and the temperature of the fire, this can take 20 to 30 minutes.
How do you make bread in a fireplace?
Step one: Place the dough upside down in the lid of the Dutch oven to allow it to rise properly. Step two: Let the fire burn on a good bed of coals and rake the coals aside. Step three: Put water in the bottom of the Dutch oven.
How to make simple homemade bread?
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