Bread Baking

Campfire bread baking is making simple dough and cooking it over an open fire rather than in an oven. The classic method is wrapping dough around a stick and toasting it over hot embers until it's crisp and golden outside and soft and steamy inside. It's one of the oldest ways of making bread there is, and one of the most satisfying things you can eat outdoors.

Twist bread, or stick bread, is a rope of dough spiralled around a stick and turned slowly over the heat. Simple, sociable and very hard to stop eating.

Damper is a no-fuss Australian soda bread, traditionally baked straight in the hot coals.

Bannock is a round Scottish flatbread, cooked in a pan or on a hot stone.

Flatbreads go straight onto a hot griddle or skillet, and a cast-iron Dutch oven nestled in the embers can even bake a proper loaf.

Start with the dough: flour, water, a pinch of salt and a raising agent like yeast or baking powder. Knead it until it's smooth and springy, roll it into a long sausage and wind it tightly around your stick. Then comes the patience. Cook over glowing embers, not roaring flames, holding the dough just above the heat and turning it steadily. Rush it and you'll get charcoal outside and raw dough inside. When it's golden, sounds hollow when tapped and slides off the stick, it's done.

No problem at all. Campfire bread is about as forgiving as baking gets, and your Activity Leader walks you through every step. There's no special kit, no timer and no judging, apart from the friendly competition over whose twist looks the most impressive. It's a relaxed, hands-on way to slow down around a fire with good company.

Both, obviously. Go sweet with jam, honey, chocolate spread or cinnamon sugar, or go savoury with garlic butter, soft cheese or a pot of soup for dunking. Pro move: stuff the hollow left by the stick with something tasty. You're welcome.

You might also like Fire Lighting, Pickling and Cider Making.

See all Camp Wildfire activities