Campfire bread on a stick

April 11, 2019

Freshly baked bread smells even better on a campfire! Here’s a quick unleavened (non yeast) recipe to try.

child holding a cooked campfire bread on stick sat next to a campfire
Author: Muddy Faces

Age Range: 6+

Duration: less than an hour

Location: anywhere

Time Of Day: any time

Season: any

Tags: bread, campfire, campfire cooking, food, food prep, recipe

Category: * what's new * food outdoors


This quick campfire bread recipe is great if you don’t have time to prepare the yeast to make a full bread dough. The ingredients are easy to source and it is very quick to prepare.
Other campfire breads worth investigating are:
Bannock bread – originates from Scotland/Ireland and northern England. Traditionally made with oatmeal dough and cooked on a bannock stone (flat piece of sandstone) that was placed in the fire.
Damper bread – traditionally eaten in Australia by stockmen/travellers and cooked in the ashes of the fire or in a camp oven.

Environmental considerations

Consider the environmental impact of preparing for, carrying out & ending the activity. Could this impact be reduced? A few considerations specific to this activity are:

  • sourcing of fire wood
  • sourcing green wood for toasting sticks

Health & safety considerations

Follow your usual operating procedures and carry out appropriate risk benefit assessments. A few considerations particular to this activity are:

  • fire safety – see our fire safety guide
  • hot food – risk of burning mouth
  • hygiene
  • food allergies/intolerances


Build a fire and let it die down to embers (see building a cooking fire).

You will need

  • a greenwood stick to wrap the dough around – tubes such as bamboo or a metal tube on the end of a wooden stick allow the bread to bake from the inside out
  • hand washing facilities
  • tubs for transporting the ingredients – screw top beakers are great for this
  • bowls for mixing
twister stick - metal tube on end of stick for campfire bread


Makes approximately 10-15 small (thin sticks) or 5-10 large (thicker sticks)

  • 300g (2 cups) self raising flour
  • 240ml (1 cup) milk (or enough to bind into dough)
  • ½ tsp salt
  • 75g (2 tbsp)  butter (optional)
  • 1-2 tsp sugar (optional)
  • flavourings of your choice – herbs, spices, cheese etc (optional)

Special dietary needs

Gluten free – try a mix of 3/4 rice and 1/4 gram flour or other gluten free flour (you might need to experiment a bit and use a binder such as egg)
Dairy free – substitute butter for plant based oil and use water instead of milk

Step 1 –  make the mix

Mix the flour, salt and sugar in a large bowl.

If using butter – rub into the flour mix until it resembles a fine crumble.

Step 2 – add flavourings

Add any additional ingredients – here are a few ideas: oregano, rosemary, thyme, toasted garlic, cajun spice, garlic powder, cinnamon, nutmeg, a handful of cheese.

Step 3 – add wet ingredients

Add the liquid a little at a time and stir the mixture. Eventually it will form a soft, slightly sticky dough.

Knead the dough for a short time in the bowl (if it is too sticky add a bit more flour).

The final consistency should be slightly softer than playdough.

Step 4 – wrap your stick

Tear off golf ball-sized pieces and roll into a sausage.

Squidge these onto a stick, wrapping the top back around onto itself to make it hold firm. Then twist the dough down the stick and wrap at the bottom to secure again.

boy rolling dough in palms

Step 5 – cook

It is important that the fire has died down before starting to cook (flames will quickly blacken the outside). A medium-sized fire that has died down with plenty of hot embers is ideal.

Hold the dough over the embers (not too close) and regularly turn the stick. If you want the bread to be nicely baked then patience is required. If the dough is put too close to the heat the outside browns but the inside remains doughy.

Time taken to bake will be dependent on a number of factors such as the thickness of the dough, but allow around 15- 20 mins to bake.

4 sticks wrapped with dough for damper bread over cooking fire