As of: March 15, 2024, 3:45 p.m
By: Laura Hindelang
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Stick bread is a must at the campfire.
But the classic can also be prepared on the grill.
With this simple recipe you can do it.
The temperatures are rising – and with it the desire to grill.
Stick bread, also known regionally as stick cake, stick dough or stick bread, is a must.
Many people know the classic from childhood, but freshly baked stick bread is also a delight for the palate in adulthood.
Stick bread tastes best when baked over an open fire, but the classic can also be easily made in the oven or on the grill.
A few tricks can make preparation easier.
Simple recipe for stick bread
The recipe only requires a few ingredients.
Stick bread is made from a simple yeast dough that can be refined depending on your personal preferences.
According to Rewe,
you can
also use spelled flour instead of wheat flour.
This gives the stick bread a nuttier taste.
Stock bread is often eaten as a side dish or starter and usually disappears quicker than you think.
It is therefore advisable to prepare a larger quantity for the barbecue party.
The leftovers can be easily frozen.
In addition to the dough, the right wood is also crucial when grilling stick bread.
(Symbolic photo) © Karina Hessland/Imago
Ingredients for twelve pieces
500 g flour (wheat flour is traditionally used)
40 g fresh yeast or two packets of dry yeast
300 ml lukewarm water
4 tablespoons cooking oil (e.g. olive oil)
2 tbsp sugar
2 tsp salt
Preparing the stick bread is simple and doesn't take much time.
However, you have to allow half an hour to let the yeast dough rise.
This is the only way to make it nice and airy.
Mix flour and salt in a bowl.
Crumble the fresh yeast and dissolve it in lukewarm water while stirring.
If you use dry yeast instead, you can mix the ingredients together directly.
Add oil and process the dough into a smooth mass, preferably with a hand mixer.
Cover the dough and let it rise in a warm place for about 30 minutes.
At the end of the time it should have doubled in volume.
Knead the dough again on a floured work surface.
Then shape it into a roll and divide it into 12 equal pieces.
Form each piece of dough into a roll about 40 cm long.
Wrap the individual rolls in a spiral around about 1/3 of the stick and press them tightly at the ends.
Either hold the stick bread to the open fire, bake it in the oven using the grill function or place it on the charcoal grill.
Rotate the sticks regularly.
Bake until all sides are lightly browned.
This should take 10 to 15 minutes.
Bake for about 10-15 minutes until all sides are lightly browned.
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For a more hearty version, the dough can be refined with fresh herbs, dried tomatoes, olives or cheese.
If you like it sweet, you can add raisins, almonds, chocolate chips or poppy seeds.
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While the dough is rising you can prepare the sticks.
Rewe
recommends removing the bark, sharpening the ends of the branches and wrapping them with aluminum foil.
This conducts the heat better so that the dough cooks faster.
In order to be able to release the bread easily later, the stick can also be rubbed with a little flour.
The
Food and Drink
portal emphasizes that the tip of the stick should be completely surrounded by dough or foil so that the branch does not catch fire.
The individual strands of dough should be wrapped around the stick as thick as a finger so that the bread can cook through.
According to Food and Drink,
the branch should
be about 150 centimeters long.
This will prevent burns and prevent the stick from bending under the weight of the dough.
The type of wood also matters.
Yew and elderberry, for example, are poisonous.
Other species, such as bamboo or spruce, burn too easily, Rewe informs.
Hazelnut, beech and willow are best.
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