The best recipes for campfire breadsticks

A scouting classic with room for adventurous variations.

Breadsticks, twists, damper bread or bush bread, whatever you want to call them, they make for a fun and simple micro adventure. And they are a classic which kids who come on school residentials with TYF Adventure love to make and eat.

It is an easy activity which demands very little preparations and could be done wherever building a fire is permitted. A perfect little family microadventure that will give the walk a purpose and leave you all smelling of fire and feeling you that have been out in the wild.

Prepare the bread mix at home for minimal faff on route, but be adventurous with what you put in it. Start with this basic mix and experiment with more ingredients.

Maybe half savoury, half sweet?

 

Basic mix for breadsticks:

2 cups of flour (all white or half wholemeal)

2 teaspoons of baking powder

5 tablespoons of sugar

1 teaspoon of salt

¼ cup of olive oil

⅔ cup of water

 

How to

Mix all the dry ingredients and add oil and water until the dough is smooth. Portion the dough into 12 balls and roll each ball to a thin rope, about one inch wide, eight inches long. Wrap each rope around a clean, whittled stick and squeeze to make it stick top and bottom.

For best result, cut a sturdy stick off a tree and whittle off the bark on one end.

 

Variations:

Cinnamon Twirls: Add cinnamon and raisins to the dough and wrap the rope of dough around the stick with some butter. Make sure that the rope is well attached top and bottom so that it it doesn’t fall off.

Cheesy twists: Add grated cheese to the dough and spice with herbs and garlic.

Pizza twirls: Chop sundried tomatoes, olives and herbs (oregano, thyme and basil) and add it together with grated cheese. Dip in tomato sauce.

Pig with a blanket of wholemeal bread wrapped around.

Pigs in blankets: Barbeque sausages. Once they are cooked right through thread them on a stick and wrap the bread rope around the sausages. Cook slowly until the dough is softly browned. This works well as the hot sausage cooks the dough from the inside as well.

Dips and spreads: Dip in hummus, creme fraiche, tomato sauce or chocolate spread. Or simply spread with butter and jam or honey.

 

HOT TIP:

You might also have a childhood memory of feeling sick from having over eaten on breadstick which were raw behind a torched black crust? Teach your kids deferred gratification by slow roasting the bread over the ambers, not over open fire, and make sure to spin the sticks in your hand to get even heat.

Try to resist the temptation of the flames, spin slowly over hot embers to cook it through.

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