We love to say that every recipe on this website is a favorite of ours. And it’s genuinely true that these are our favorite recipes, otherwise, we wouldn’t be sharing them with you. But we’ll admit that maybe it can get a bit redundant. So, to finally answer the long pondered question of which recipe actually is our favorite…enter snobrød! Snobrød, which literally means “twisted bread,” is a staple of Danish childhood. It’s cooked over a campfire which makes it have the most incredible texture and flavor.
Why is snobrød so incredible?
This is not your run-of-the-mill white bread recipe. Well, the ingredients are pretty basic, but what makes this bread special is that you get to enjoy the camaraderie of a campfire while you bake it. This is a prime example of the Danish concept of “hygge” – feeling cozy and enjoying time with family and plenty of good food. Americans may make s’mores over the campfire (we also love s’mores to be completely honest), but snobrød is undoubtedly the better campfire food. So, next time you find yourself in front of a fire and feeling a bit hungry, try this recipe!
Making snobrød
To make snobrød, the most important component is a hot fire. The best type of fire is one without a lot of flames but really hot embers. This cooks the bread perfectly, although really any size fire will do. You may just have to adjust the time it takes to cook the bread and the rate at which you rotate it! Another essential component is a stick that has been sharpened or whittled down on one end. This is so that you can wrap the dough around the end of the stick and properly bake your snobrød! Finally, you need to make the dough and acquire the toppings. The dough recipe is below, or you can use another white bread recipe that you like. Our favorite toppings are ketchup (if you’re going savory) or jam (if you want sweet). But feel free to get creative! As summer winds down, we hope you get the chance to try this recipe, which is genuinely one of our favorites 🙂
Snobrød (Camp Fire Bread)
Ingredients
- 2 tsp instant yeast (2.5 tsp active dry yeast, 17.5g fresh yeast)
- 100 ml (a little under 1/2 cup) milk
- 100 ml (a little under 1/2 cup) water
- 1 tbsp sugar
- 1 tsp salt
- 28 grams (2 tbsp) unsalted butter, melted
- 400 grams (3 1/4 cups) all-purpose or bread flour
Instructions
- If using instant yeast – add the yeast, milk, and water to a bowl and whisk to combine. Then add the rest of the ingredients (sugar, salt, butter, flour) and stir together with a wooden spoon. Once a dough starts to form, you can start kneading.
- If using active dry yeast or fresh yeast – Heat up the milk and water, either in the microwave or in a saucepan, until it is “fingervarm” (finger warm), meaning it should feel warm to the touch but not hot. Add the yeast and stir to dissolve. Let it rest 5-10 minutes until it begins to froth and bubble a little bit. Then, add the rest of the ingredients (sugar, salt, butter, flour) and stir together with a wooden spoon. Once a dough starts to form, you can start kneading.
- Knead for 10-12 minutes until the dough is smooth and elastic. Cover the bowl with a damp towel or cling film.
- Cover and let the dough proof for about 1.5 hours, or until doubled in size. In the meantime, sharpen some sticks to use to cook the bread over the campfire.
- Once the dough has risen, divide it into 8 equal pieces.
- Take a piece, stretch it into a long log, and wrap it around the end of a sharpened stick.
- Start from the top of the stick and wrap the dough around it, tucking in each end.
- Then, hold the stick over the fire, rotating every once in a while so that the bread is cooked evenly.
- Once the dough has a lovely golden and crisp exterior, you can either eat it (carefully) off the stick or pull it off so you end up with a little twisted bread. To pull the bread off the stick, just grab hold of it and twist (carefully, as it will be very hot), and the bread should come off the stick pretty easily. Enjoy with ketchup, jam, or whatever toppings you like!
Very good
Thank you! 😊