Survival Bread Sticks: A Camp Fire Favorite
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- Опубліковано 4 лип 2024
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Stay in the Woods,
Dan
This is what I love most about bushcraft. All over the world people are doing the same thing and creating the same memories for the next generation of young bushcrafters. Regardless of what language we speak, we're all connected. Happy trails every one❤️.
I’ve always used dry complete pancake mix. It has leavening ingredients as well as powdered milk. A favorite for the kids was add a small amount of sugar or very lightly drizzle with honey just after it’s browning, The honey soaks in and browns up. Each kid got their own stick so there’s really no mess. They love to participate, and learn patience. It requires supervision and attention. They enjoy that too and learning many things in the process.
So you would make it like a dough right?. I like that idea cause I canned a bunch of Complete Pancake Mix, I be practicing! Thank You
Here in Norway they call it "pinnebrød" which literally means "stickbread". Good video, really liked it!!
Pinnebrød er godt
And in Sweden it is "pinnbröd". Every kid do it by the fire (adults too ofc).
In germany its called Stockbrot which also means stick bread
In Danmark we call it snobrød, becase you sno (twist) the doh around the stik🙂
In Austria its called "Stecken-Brot" or "Steckal-Brot"(in some regional dialects) both mean the same thing literally Stick-bread
When I was a kid we would play out in the woods in summer. Sometimes we would bring flower, water, soda and salt and bake 'schlangenbrot', literally 'snakebread', just like you showed here.
Ambrosia ... even better together with Servelat (Swiss National Sausage) and fire rosted corn cobs, 'liberated' from a near by field ...
Haben wir in der Pfadi auch gemacht!
Interesting. My grandparents were from Switzerland. I wonder if they ate that.
Stockbrot. I could never get it quite right. I will try his version. :-)
"Liberating" Maize war ein großer Teil der Ehrfahrung!
In Australia we'd do this 'damper' except put it right at end, covering the the end of stick. Then when you pull it off you've got a little pocket, which you can put butter and golden syrup into - delicious!
do you get your bread pudding mix from the donniker
@@carmineredd1198 I don't know what the donniker is? Basic damper is just SR flour, milk/water, a pinch of salt, mix it with a knife. You can mix butter to breadcrumb consistency at start if you wanna get fancy, but not required.
@@trishna_6815 you're an Aussie and donnae know what a donniker is ? blimey mate it's a bleeding outhouse
@@carmineredd1198 haha, I think you've been misinformed! I see it is listed as a definition in urban dictionary, pretty sure someone's just having a laugh. I see a lot of supposed 'aussie slang' from my international students that has never once been used in Australia
@@carmineredd1198 I've never heard of a donniker, and I am also Australian.
If you want it to be less bland, a *LITTLE* bit of salt mixed in (when first adding the water) can go a long way! :-)
Exactly what I was thinking! I always keep a bit of salt in my kit
Yes Indeed!!
I add powdered milk, salt, butter to my bannock bread
Bring the salt when SHTF or else no Stick bread for you then.. ._.
Goya Adobo in the flour, like using salt, but a better bit of taste too. Similar to season salt.
Add a hotdog, then wrap with the dough - boom! Pigs in a blanket. 👍
Yes, must eat cow testicles, lips and tails.
@@randomgrinn -- There's a lot of things that we eat that we probably would prefer to not know how it was made or handled before it gets to our plate... I've seen the "safe food handling" practices at some restaurants and let's just say, it is one of the reasons why I prefer to cook my own food... Not that the grocery stores are necessarily better... I saw one grocery store (which supplies a lot of food for the local Asian restaurants) where the workers were throwing the frozen meat onto the floor to break it apart so that it could be sold... The concept of "food safety" is just alien to some people...
@@randomgrinn Nathan's are literally tube steak.
mrwes100 yummy!
@@randomgrinn I mean, beef tail/ox tail is pretty fuckin' good on its own, I dunno what you're complaining about.
Bannock is what I call any water/flour mix cooked directly over the campfire, whether ash cakes or stick wrapped or fried.
Don't let it burn.
I'll get me coat.
Memories flowing from 6th grade outdoor school in Oregon, 46 years ago. We did that over fires on a day hike. I still remember it being some of the best bread I have ever tasted. Thanks Dan!
Great video, thanks for this. Only thing I would add is we were always told to take the bark off any stick we used for cooking just in case anything nasty was on its surface. Enjoyed the other cooking suggestions as well 👍
Great vid. Brings back old memories. We made this at Boy Scout camp in 1963. We used Bisquick. I still keep some in my pack.
I did this in scouts too back in the 60s. We called it twist.
I’m glad you started with the most basic form of bannock, that’s why I enjoy your content.
Being an old-timer I remember it as Bannock.
Simple, good eats.
Love to see, from all the answers, that it is an aspect of life in the woods that is shared in many countries. Thanks all for sharing your local version of the thing. To @ Coalcracker Bushcraft : more recipes in the woods please!
Stockbrot in German / Swissgerman. The favorite of my children!
I love these types of videos. My Grandma (depression era) had these kind of skills and taught them to me when I was a kid.
Back when I was younger and did a fair amount of backpacking, I used to premix some bread, less the water. Flour, salt, soda... mix up on the trail and cook.
Bread is always good for the soul.
That was a really oddly specific way to describe what the embers look like, but I totally got it. Nicely done
In south africa we call it "stokbrood", stick bread. I remember we as kids got the dough from the grown ups, ran to get appropriate sticks, cooked it over the fire like smores, pulled the stick out and filled the inside with syrup! Yum.
If you are a canadian of a certain age you might remember a native father and son on sesame street making these. They put jam on them after they were made . Looked so delicious
Used to make them in the Boy Scouts here in the U.K. 50 years ago! We called them “Twists”! Delicious with jam!
Cool…Our traditional Somali bread is cooked directly on the coal. It’s call bur xabaal (prounced Habaal). It literally means baried dow. We also transfer the hot sand onto a wooden bowl made for rocking a vessel to churn goat milk to make ghee and yogurt to cook popcorn and a variety of other things like taking the skin off of beans for flower to make porridge. Heck we even cook meat directly on the coal by putting all the meat of the dear or goat inside the skin of the slaughter animal then barying it in the sand and charcoal.
Fried coffee beans , roasted popcorn, roast watermelon seeds mixed and a cup of tea with fresh goat milk and it’s a feast….Somali Style and sleeping under the stars with no roof or walls and let the fresh breeze rock you to sleep.
Thanks Dude….stay safe.
My family has been doing that forever . We call it mooshie moos. Bit of cheese,sausage. Just a fun thing to do. With what ever you have. Italian seasoning? Sure,why not. Butter and honey,you bet. Just such a great base,to add whatever you want. Sweet? Sure! Savoury! Why not. Damn,getting hungry
I just made fry bread at home on my stove using this method in butter.
Very easy to do and delicious. Thank you Coalcracker.
its called Bannock
In sweden we Call it "Stickbread" (in swedish 😅).
I like adding cheese in the "doe" before putting it on the stick.
Some ppl like to add cinnamon and sugar.
Thats the Finnish way.. we make also these, but usually we make it with sweetdough.. we call it ”tikkupulla”😁
We have call it that in German, too - Stockbrot. Same thing.
Btw, it's _dough_ in this case - same pronunciation, but a doe is a deer, a female deer. * sing * (sorry, couldn't help it LOL)
@@thekingsdaughter4233 that's how we learn 😁😉
Love this. I learned 60 years ago how to make this.
Sticky dough can benifit from simply standing lightly covered for 20-30 minutes, the extra time allows the starch in the flour to absorb more of the water, so if you've run out of flour and aren't quite there time is on yourside.
in Poland we call them "Jaszczury" it means "saurian" it's meal from medieval times from Masuria region. Usually filled with mushrooms. Really good,
God I remember doing this in Scouts, brings back happy memories 😃😃😃😃
Might be worth mentioning, you dont want to cook directly on or above resinous woods. Great video, keep em comin!! 🤘🏼🔥
Why is that?
@@yourbarista4154 The resin give a bad taste, and your dough is going to be sticky if you put it on resinous wood if it's not enough burned (sorry for all my mistake, I'm French Canadian)
@@artiknanook9189 easy to read, thank you for the info. I wish I knew French!
Agreed... If you were to use pine, it would be pretty nasty tasting... Hickory, oak, mesquite, and pecan would be great -- which are also woods that we BBQ with...
Another one of many great vids from this excellent channel ! Thank you Dan for all the valuable bush lore you've been sharing with your viewers for all these years. ATB
In South Africa it's called 'Stokbrood' (Stick Bread) .. so original 😊.
I thought I knew a little about bushcraft since I spend more time in the woods than anybody I know. After watching half a dozen of Coalcracker Bushcraft vid's, I was right, I know little. I would bing watch the rest today but I'm head outside just as soon as I subscribe, share with a dozen friends and find out what boilo is.
We used to do that as well, but before wrapping the dough around the stick, we would use the stock and skewer a piece of sauceage on to it, cook that, and then wrap the dough around the cooked sauceage. And basicly make a wrapped hotdog
Love that stick bread!
Hardly ever get into the woods 😞 ... I love the woods more than anywhere.
Learning a lot from your videos, your funny upbeat personality puts a smile on my face, and I'm checking out things on walks that I try to take daily. Thanx 👍
Good bug out thinking of needed and collecting essential items in my bags.
I remember doing this as a Boy Scout. This brings back great memories.
Nice idea, will try it with the kids this weekend. Keep well, Rob
I love how every video you do I learn something and end up smiling along the way
I remember making that back in Scouts! Going to have to do that with my daughter!
I always enjoy your videos and I learn quite a bit. Next time with the grandkids I plan on making this with them. Thank you for sharing all you do
Also I see in old survival/ camp books how you take flour a jar put about a 1/4 of full flour, eggs in the shell then dump more flower repeat, thick layers of flour and eggs and the flour protects the eggs and lard for just about all cooking hahaha some cool old tricks
ANOTHER ONE : One thing I learned as a kid... rap on the tip of the stick starting at the bottom and work up.. after cooked it will make a dough cup that makes for a great option to put a filler in... we always put chocolate pudding inside.!!
Bannock. Canadian biscuits. Always a fan favorite
We used to do something like that in Ontario when I was a kid, and I remember calling them "doughboys".
"Snobrød" we call it in Denmark : meaning spin/twist bread.. 😎
Thank you for the simplicity with this bread 🥖
I really like to flatten the dough out like your Ash cakes the put small pieces of banana & chocolate in the centre. Fold the dough over like a calzone & pinch the edges together. Its a great little dessert
You mention that you've seen this in old Scout manuals. I think I'm going to try this at home and if I can get it to work, show it to our Scouts on our next campout.
Ah yes, making Stockbrot on a raging campfire is one of my fondest childhood memories!
But tbh, no need to be technical about it, we always just put it at the end of the stick and held it near the fire somewhere where there were embers.
Looks great! Drove from my home and Easton to Duryea to buy komensky's kielbasa today. Great to be in the coal region. OG coalcracker
ok best line ever, "we will call it stick bread because that is a very appropate name for what we just did."
We call it "Stockbrot" in Germany. Stickbread!
Und unsere Jugendlichen machen am Lagerfeuer Stockbrot statt Marshmallows
@@Kroiznacher kombiniert ist auch nicht schlecht. Brot mit Marshmallow-Füllung. Echt jetzt. Ostertradition... ;-)
In Australia it is called “damper”
Yeah Swampy, something you let the kids do while the fire's dying down. Then ya get out the camp oven!
Likewise over the ditch in New Zealand
And here in England
@@christopherlawley1842 "Twists" around the stick and "Damper" flattened out and cooked on a hot stone in the edge of a fire. In my Scout Troop, anyway.
NO, damper is cooked diferently
absolutely awesome, great and what ever else could be added . be a lot of fun in the woods .
Thank you my friend for sharing this cooking tip, great idea. All the best to you and your family. Stay safe and healthy. 🤗
Where I live, we call that bread 'Bannock,' and do it in all the same ways. When the nearby First Nations do it in a pan, they call it 'frybread.'
Anything cooked over an open fire is 5-star food, as far as I'm concerned.
Thanks Dan!!
This is a quick, easy and tasty treat for camping!
I think stick bread represents the dividing line between smoothing it and roughing it. If you screw it up it'll become roughing it. If you don't you'll be the hit around the campfire.
Great video! I remember doing this at summer camp using Bisquick ,on a stick. Delicious!
Excellent ideas. I've made bread at camp before, but never thought about making dumplings, I'll give that a try.
Love your content, humour, and practicality, I’ll catch up with you one day mate🤙🏽🇦🇺
You can also just cook flatbreads in a dry frying pan over low heat. You don't need oil. I do it at home in a stainless steel skillet on my electric stove. It's faster and more energy efficient than heating up an oven.
Missed you man. I was all crying and crap. Love some Dan videos in fall and I'm going to make some of this.
Awesome cooking videos! I do this with pepperoni and cheese inside. 🧀 🥖 🌲
Looks good and fun to cook. Thanks
Did this and modified by cutting in some pemmican before adding the water. Thanks, Dan!
This takes me back to childhood. Here in South Africa stick bread (stokbrood) is a camping staple. Grown ups would give us the dough (with a few extra ingredients than here), we'd go find a stick and bake it over the fire. Really yummy with some syrup!
Very interesting and glad you down loaded a couple videos.
I used to take krusteze biscuit mix that has everything already mixed into it, put it into a quart sized ziplock bag and let people mix it themselves and put it on a stick, cook over a camp fire and serve with BBQ sauce, cheese sauce or what ever you like to dip your bread in. I like garlic butter. Great for camping or back packing. Pack dry ingrediencies in a vacuum sealed bag for long term and to keep it dry if your gear gets wet.
This Video Rock, Thank You For Posting It !
Useful dough tip:
The stickier the dough the fluffier the bread. The best texture of dough is one that is technically sticky but as our man said, you don't want it to actually stick to your hand. More like "pull away"
Adding some fat or oil to the dough before you cook it will make it fluffier as it cooks too. The water and fat/oil fight each other on who can evaporate first and it forms bubbles.
With those two tips just about anyone can make a good bread with practice. Love this video!!!
We called it 'twist on a stick'. It was always raw on the inside, usually charred/smoked black on the outside. We weren't very disciplined.
I did this in scouts back in the 60's (in Tennessee). We called it twist.
reminds me of roman legion cooking. makes me wonder their ways of doing it
Nearly the same. They probably used spelled flour and they ate it with olive oil.
The old boy scout books (pre-1930) said you could create a dough by simply pouring water into the top of an open flour sack and stirring with a clean stick. Supposedly the water would soak exactly the right amount of flour to make a dough. Unfortunately, nobody goes camping with sacks of flour, anymore.
You can add a small dab of shortening, bacon grease, or butter to the dough then form the roll, big improvement from the fat. Got the recipe for this 40 yrs ago in a book we got for my sons on Smokey Bear thus called Smokey Bear bread. Made many times camping and over a charcoal barbecue- great stuff.
Awesome video as always. Yes, put some flour aside and sprinkle a little at a time if you put too much water in the mix. Too much water and you might as well make pancakes. I made bannock on a stick and it was good. Stay safe and be well. Thanks for sharing.
Ooh Yeah Delish video! I want a hot dog in the buttery dough wrap! Lol
We call it stick bread to here in Hungary😎. Very good and fun to make it!
Great idea! Very educational
Awesome video! I did this before and it is pretty fun!
Good show!
I've done a version of this with scouts with toppings they could add including sugar, cinnamon, marshmallows, etc. But we found to keep it on the dough you really needed to form a pocket somehow, whether layering the dough or creating little bubbles of stuff. But they loved it.
That is a really awesome way to do multiple dishes which is some flour and some water and went to SHTF here soon that’s going to go a long way thanks man
I did this 55 years ago when I was in scouts. Back then, we called it twist. An easy shortcut was to use Bisquick (premixed biscuit mix in a foil pouch).
Hey! Your back! Time to grab my pack, *see you in the woods*
We make boiled peach dumplings.
Make the same dough. Open up a 1lb 13oz can of peaches and get them boiling with the juice in a pan with a lid. Drop dough balls on top and cover about 15 18 min. Really good 👍
if you make rings instead of balls, and you boil them and then bake them, you've made bagels. sesame seeds weigh next to nothing but they're a nice touch on a bagel.
Definitely gunna try this on my next camping trip
Great catch and cook video!
I did this when I was a kid LOL you brought back some good memories 😁
Wow looks like stick bread known all over the world
Kids loved it when, as camp counselor, I had them do that. Also great wrapped around a hot dawg.
We always added a leavener or used pancake premix. We called them stick biscuits
great video and nice ideas. about the stick bread: many people just put the stick into a clump of dough and wonder why it's burnt outside and raw inside.. your technique of wrappin the dough around the (peeled off) stick like a helix is the key to success :)
More good stuff. Love it. Cheers!
Cool man! Something new to play with when I head out
Thanks brother that's awesome
Nice fall day in Pennsylvania. My fall day out in the woods here in southern Alberta on Sunday was -10c or 14f.
Kephart says: remove the bark and heat the stick to sizzling before rapping the dough. Nessmuk called it club bread.
The Native American People make Bannock... its awesome & everyone should know how to do that... it is kind of like the fry bread you mentioned & with raw organic honey on it once it is done- it is excellent food!