Stockbrot - German Campfire Bread on a Stick

Stockbrot is a classic campfire activity that is part of childhood memories for most children in Germany. This stick bread belongs to a campfire, like coals on a BBQ. The campfire bread dough is wrapped around a stick and then baked over the embers of an open fire.

I am going to show you two variations on how to make the stick bread dough. One dough with yeast and one without yeast.

Stockbrot - Bread on a Stick

The most common name for this stick bread is "Stockbrot", where "Stock" is the word for stick and "Brot" is the word for bread. This is because the bread is baked on a stick.

Other names in East Germany are "Knüppelbrot (Baton Bread), and Knüppelkuchen (baton cake). It is also called "Schlangenbrot" (snake bread) in Switzerland.

In Germany, you will find it often on festivals and Christmas Markets, offered as an activity for children.

How to make Stockbrot

The main reason this bread is so popular is because it's simple to make. You do not need any fancy equipment and ingredients. The stick should be longer than a meter so you can keep a safe distance from the fire. It should be around 1cm thick.

The right stick for stick bread

Not every stick is the right stick for Stockbrot. Choose the stick from a tree such as willow, beech, or hazelnut that will not burn too easily. On the end where you want to wrap around the dough, remove the bark with a knife and sharpen it to a point.

Another tip is to soak the sticks in water overnight or wrap the tip in foil, so it does not burn too readily.

Stockbrot dough recipe:

Plenty of Stockbrot recipes exist, but you can divide them into two main categories—Stockbrot dough with yeast and Stockbrot dough without yeast. The advantage of using a dough without yeast is that you do not have to wait for the dough to rise and are more flexible with your time. For example, you can make it a couple of days ahead. On the flipside, the dough is stickier and not as easy to shape as yeast dough.

Yeast dough needs time to rise, but the bread will have a light and airy texture. It is also easy to roll into shape and wrap around your stick. So each method has its advantages and disadvantages.

I have given you two options. The ingredients are almost the same.

Key ingredients:

• flour - use all-purpose flour/ or plain flour
• salt, sugar - I use equal quantities to make a sweet dough just up the volume of sugar.
• water - lukewarm if you are making the yeast dough
• olive oil
• instant yeast or baking powder (affiliate link)

Stockbrot Recipe Steps

Add the flour, instant yeast, sugar, water, and oil in a bowl and mix to a smooth dough. If you used yeast you will need to let it rise for approximately 30 min. The dough without yeast is ready to use.

2. Divide the dough into portions and roll them into approximately 2 cm thick sausages. Then wrap them with a spiral motion around the end of your stick. The dough should be spread evenly, so it cooks at an equal rate. Ensure the tip of your stick is covered with dough so it does not catch fire.

3. Hold the stick above the embers. No too close, so it does not burn and keeps on rotating it. It should take about 15-20 minutes until the dough is cooked.

Variations

1. make it sweet, by adding some sugar or honey to the dough
2. Add herbs. Adding fresh herbs such as oregano, rosemary or mint to the dough will infuse the flavor of the bread.
3. Add bacon and onions to the dough for a hearty flavor.

What to serve with Stockbrot?

Children like eating the bread hot straight off the stick. If you like you can spread it with a herb butter or honey.

Prepare the Campfire Bread Dough in Advance

The bread-on-a-stick dough recipes can both be prepared in advance. For the yeast dough, you can make it the evening or morning before. However, instead of leaving it to rise, place the dough in the fridge immediately. I would recommend using the dough within 24 hours.

The dough without yeast can be prepared up to three days in advance and does not need to be cooled. Store bough in airtight containers.

Recipe