@@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...
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.!!
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❤️.
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 have a large enough pot and get am animal. Cook up hunk of meat in water but make sure you get a good bone in it. You get the minerals and marrow from the bone and then make the dumplings with the broth. Drink the broth as well, good for you.
Anyone else getting that "lost ways" book advertisement should check the reviews first. Few adds get my attention, this one seemed relevant and interesting... most folks who have purchased this book seem to think it is a total scam.
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.
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 ...
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!
@@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.
@@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
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 👍
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!
Pretty sure all the dough-makers I know call it "sticky" (as in "sticky dough"), too...as well as unprintable words inappropriate for TH-cam when it just remains too, too sticky & they've just realized they're out of flour...
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.
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)
@@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.
@@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)
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...
In Ontario we call it bannock. I first had it when I was a young Scout, now that I'm a Scouter I showed our Troop youth how to make it on a canoe camp last year. I like it with raisins especially.
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.
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!
On another channel I saw them make the same thing, then pull the bread off the stick still all together and they put a hot dog were the stick was. Hot dog and a bun.
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.
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
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.
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.
Great presentation, been experimenting with baking myself. But I think you really need a pinch of salt in that mix. I might give the twisty stick technique a go soon. 👍🏽🙏🏽
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
Thanks Dan For The Video, I Hate To Admit It, But Up Until This Point I Still Didn't Know How The Dough Was Made despite Watching All Those Gordan Ramsey Vids, lol. Now I Just Need To Find Some Flour In The Trees When Im Out In The Wild
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.
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 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.
I used to bake a lot and occasionally I'll join mom in mixing up a pizza dough. I reccomend figuring out how to work salt into that dough recipe. Also unless you're an EXPERIENCED gluten free baker DO NOT try to make this gluten free. My aunt is an experienced gluten free baker and while I don't have practical experience in it, I do understand the theory. Lemme esplain... Gluten is the protein in wheat. It and wheat's storability is why our ancestors began eating it in the first place. Its also what gives bread its structure. Yeast and kneading help to form the gluten into the familiar structure we see. Now if you leave that tin open, odds are good at some point you will get both bugs and wild yeast. The former is obviously not very good. But the theory archeologists have is that way back in Northern Africa before the founding of Egypt our stoneage ancestors had one of their graineries flooded from the rainy season and came back to find yeast had taken off in a flooded container of wheat, producing the first alcohol and when ground it created the first bread. Its also why Matza and other flatbreads are flat and dense because there's no yeast expanding the structure of the dough. Now gluten free baking has none of that. You're frequently using flours from things like beans and nuts (the latter being why I mentioned this in the comments of a bushcraft channel as nut flour is likely something coalcracker could make in his area from foraged nuts. Low or no gluten flour is a very good fit for pastries but not bread because of the need for structure. Gluten free bakers experiment with different things to hold their work together, from mucilage to xanthen or guar gum. Now neither of the last two can be made in a bushcraft setting. They're the products of industrial fermentation. They're frequently added to food to stick it together or as a thickener. And in Gluten free baking they take the place of the gluten holding the bread together. If you don't use a flour containing protein you'll also have the not so small issue of your food going through your system far faster and becoming hungry sooner. This is why unless your doctor says to, you shouldn't go gluten free. This is why it will not help you lose weight. And its why if you do go gluten free you shouldn't buy gluten free store bought food. Industrial gluten free foods tend to be EXTREMELY high in sugar and starch with no protein to slow down that sugar's progress into your bloodstream. Hence why a lot of people actually get fatter if they try to use a gluten free diet to lose weight. Another interesting note is that you can use bean or nut flours to control the amount of gluten in a given baked item and thus change its texture. Chickpea flour is a favorite of mine in this regard, but almond flour is widely available and if you're a serious bushcrafter you likely have acorn flour. If you substitute a little bit of chickpea flour (say a quarter cup out of three cups of wheat flour) you can get a fantastically crumbly pizza dough, just FYI. Also coalcracker, the name I was given for stickbread is "bannock", a long, long time ago.
Granny Survivor hint. Premix a little sugar & salt in w/ that flour for tastier bread. Add a little black pepper for dumplings. Ah hell go shoot a squirrel or catch some crawdads, dig some grubs, pick some dandelion greens & you've got a stew.
You could of added sugar, salt baking soda, baking powder, dry spices, dry herbs, or just about any dry flavouring you’d like. Dry chicken, beef bouillon is very good too and adds lot of flavour.
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
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
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.
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!
This is very old Bible recepie believe or not. It has maybe 6000 year maybe a bit less. Still popular and infact in Jerusalem they call it maca bread. Only one thing you forget about to add is salt. This is also like you said base for many things. And last but not least. Another great teutorial. Thanks for sharing!
Recipe for camp dough bread just 4 you. One cup flour. 1/4 cup water. tea spoon salt. mix to dough consistency. roll out like a snake and wind around a debarked stick and roast over coals till toasty brown. gather some wild Ramps( garlic) add some olive oil to a few hand fulls add some toasted sunflower seeds along with a little pepper. use a small cook pot and blunt stick to mash all this into a paste, AKA Pesto. dip your roasted bread into the garlic pesto and you are in for a wilderness treat, delicious
You can use the fire for the stick bread as it was shown. Place your hand ✋️ up to the fire and move your hand towards it until it starts to feel "too hot". That's about 375* and you can cook the bread in that area.
Find someone (if you don't want to make it yourself) who would give you some of their sourdough starter. MMmmMM good, sourdough cooked on a stick like this!!!
I cannot decide what is the best in this video regarding the sound: it is either your amazing distinct pronunciation or your microphone that tpick up every single phoneme your pronounce. I mean, you speak so clearly that I understand every word you say not being a native speaker. Mesmerizing :) What microphone do you use? Wher did you shoot this video?
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.
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.!!
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❤️.
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 👍
Love your content, humour, and practicality, I’ll catch up with you one day mate🤙🏽🇦🇺
I think I would include a few OXO cubes in my pack & cook my dumplings in the stock. That way you get a nice hot drink to go with your dumplings.
Awesome video! I did this before and it is pretty fun!
If you have a large enough pot and get am animal. Cook up hunk of meat in water but make sure you get a good bone in it. You get the minerals and marrow from the bone and then make the dumplings with the broth. Drink the broth as well, good for you.
I think a more appropriate name would be; Le Croissant du Mont. 🤴
Anyone else getting that "lost ways" book advertisement should check the reviews first. Few adds get my attention, this one seemed relevant and interesting... most folks who have purchased this book seem to think it is a total scam.
Ask your friend Townsend, he can tell ya what words to say.....nutmeg nitmeg nutmeg
Neat
iamgine little bit of salt and pepper
Have you done this with cat tail flour?
no salt ?
no oil ?
wow , u didn't lie when u said bland .... but, it's sum tin 2 build with :)
Bannock
Another possibility are chapati's
Bonnac
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
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.
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.
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 👍
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!
Pretty sure all the dough-makers I know call it "sticky" (as in "sticky dough"), too...as well as unprintable words inappropriate for TH-cam when it just remains too, too sticky & they've just realized they're out of flour...
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.
Stockbrot in German / Swissgerman. The favorite of my children!
I’m glad you started with the most basic form of bannock, that’s why I enjoy your content.
"Snobrød" we call it in Denmark : meaning spin/twist bread.. 😎
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 😁😉
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
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...
In Ontario we call it bannock. I first had it when I was a young Scout, now that I'm a Scouter I showed our Troop youth how to make it on a canoe camp last year. I like it with raisins especially.
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.
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 South Africa it's called 'Stokbrood' (Stick Bread) .. so original 😊.
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.
That was a really oddly specific way to describe what the embers look like, but I totally got it. Nicely done
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.
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!
way too late for this but boil some cedar branches. Tastes a bit minty but gives you a TON of vitamin C.
in Poland we call them "Jaszczury" it means "saurian" it's meal from medieval times from Masuria region. Usually filled with mushrooms. Really good,
On another channel I saw them make the same thing, then pull the bread off the stick still all together and they put a hot dog were the stick was. Hot dog and a bun.
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.
Being an old-timer I remember it as Bannock.
Simple, good eats.
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
add some garlic and cheese and you got cheesy bread. crack a small can of tomato sauce and you got the dip.
If you add too much water and dont have more flour, just add more water to make a batter and make pancakes.
If you don't have yeast, you can carry a small can of beer for the batter and it will be real bread.
Hey! Your back! Time to grab my pack, *see you in the woods*
Ooh Yeah Delish video! I want a hot dog in the buttery dough wrap! Lol
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.
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
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.
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.
Used to make them in the Boy Scouts here in the U.K. 50 years ago! We called them “Twists”! Delicious with jam!
We used to do something like that in Ontario when I was a kid, and I remember calling them "doughboys".
I remember making that back in Scouts! Going to have to do that with my daughter!
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.
I like this idea. Is this All Purpose Flour? Or Self Rising? Thank you for sharing. New subscriber.
Bread sticks? No
S T I C K B R E A D S
Great presentation, been experimenting with baking myself. But I think you really need a pinch of salt in that mix. I might give the twisty stick technique a go soon. 👍🏽🙏🏽
When did everything become survival? Survival breadstick??? What’s next survival breathing? How to breath not to die.
God I remember doing this in Scouts, brings back happy memories 😃😃😃😃
In texas,
We call them tortillas
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
Call it Twist Bread, like we did in my Boy Scout days, last century.
Love bannock while camping. Add cinnamin suger for a bushcraft doughnut. You sound like Allen Alda from Mash.
Thanks Dan For The Video, I Hate To Admit It, But Up Until This Point I Still Didn't Know How The Dough Was Made despite Watching All Those Gordan Ramsey Vids, lol.
Now I Just Need To Find Some Flour In The Trees When Im Out In The Wild
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.
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.
Add parmesan cheese powder, salt, chili seasoning, olive oil, and baking powder in there all have merits. Or any other damn cheese and BACON!!!
That's actually the recipe for flat bread, but it's a stick-and-a-campfire version. So... we could call it Survivalist's Flat Bread.
Awesome cooking videos! I do this with pepperoni and cheese inside. 🧀 🥖 🌲
Put some taco meat in there. Real good. Oh boy. Good video. God bless. From Glenn CATT in Massachusetts.
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.
I used to bake a lot and occasionally I'll join mom in mixing up a pizza dough. I reccomend figuring out how to work salt into that dough recipe. Also unless you're an EXPERIENCED gluten free baker DO NOT try to make this gluten free. My aunt is an experienced gluten free baker and while I don't have practical experience in it, I do understand the theory. Lemme esplain...
Gluten is the protein in wheat. It and wheat's storability is why our ancestors began eating it in the first place. Its also what gives bread its structure. Yeast and kneading help to form the gluten into the familiar structure we see. Now if you leave that tin open, odds are good at some point you will get both bugs and wild yeast. The former is obviously not very good. But the theory archeologists have is that way back in Northern Africa before the founding of Egypt our stoneage ancestors had one of their graineries flooded from the rainy season and came back to find yeast had taken off in a flooded container of wheat, producing the first alcohol and when ground it created the first bread. Its also why Matza and other flatbreads are flat and dense because there's no yeast expanding the structure of the dough.
Now gluten free baking has none of that. You're frequently using flours from things like beans and nuts (the latter being why I mentioned this in the comments of a bushcraft channel as nut flour is likely something coalcracker could make in his area from foraged nuts. Low or no gluten flour is a very good fit for pastries but not bread because of the need for structure. Gluten free bakers experiment with different things to hold their work together, from mucilage to xanthen or guar gum. Now neither of the last two can be made in a bushcraft setting. They're the products of industrial fermentation. They're frequently added to food to stick it together or as a thickener. And in Gluten free baking they take the place of the gluten holding the bread together. If you don't use a flour containing protein you'll also have the not so small issue of your food going through your system far faster and becoming hungry sooner. This is why unless your doctor says to, you shouldn't go gluten free. This is why it will not help you lose weight. And its why if you do go gluten free you shouldn't buy gluten free store bought food. Industrial gluten free foods tend to be EXTREMELY high in sugar and starch with no protein to slow down that sugar's progress into your bloodstream. Hence why a lot of people actually get fatter if they try to use a gluten free diet to lose weight.
Another interesting note is that you can use bean or nut flours to control the amount of gluten in a given baked item and thus change its texture. Chickpea flour is a favorite of mine in this regard, but almond flour is widely available and if you're a serious bushcrafter you likely have acorn flour. If you substitute a little bit of chickpea flour (say a quarter cup out of three cups of wheat flour) you can get a fantastically crumbly pizza dough, just FYI.
Also coalcracker, the name I was given for stickbread is "bannock", a long, long time ago.
Granny Survivor hint. Premix a little sugar & salt in w/ that flour for tastier bread. Add a little black pepper for dumplings. Ah hell go shoot a squirrel or catch some crawdads, dig some grubs, pick some dandelion greens & you've got a stew.
NO I Would NEVER leave a fire light at night going when I go to bed. Jeeze be responsible.
And next on Martha Stewart survives zombie apocalypse, BREAD!
You could of added sugar, salt baking soda, baking powder, dry spices, dry herbs, or just about any dry flavouring you’d like. Dry chicken, beef bouillon is very good too and adds lot of flavour.
Love your stuff, and have for years. But, isn't putting the word survival in front of breadsticks just ridiculous, isn't all food survival food?
Pinbröd in swedisch, really god with butter, cinnamon and sugar 😋
You can also do it like pizza if you have dried tomatoes and paprika
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
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
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.
Use Bisquick (or flour and baking powder) and it puffs up nice so it's not so pasty
Kephart says: remove the bark and heat the stick to sizzling before rapping the dough. Nessmuk called it club bread.
If you put in mashed potatoes to this, you have Potato Bread. An Irish favorite. Also called Potato farls...Then heat in in a frying pan...
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!
The official technical term for bread that is mixed with too much water is - sticky. It's not necessary to complicate things!
I have a family cookbook from 1866 that has a similar recipe labeled as " (Bannock) Snake Bread "
This is very old Bible recepie believe or not. It has maybe 6000 year maybe a bit less. Still popular and infact in Jerusalem they call it maca bread. Only one thing you forget about to add is salt.
This is also like you said base for many things.
And last but not least. Another great teutorial. Thanks for sharing!
Mix dough with superfoods like spirulina or, garlic, onion, sea salt, tumeric, oregano, etc.,
Recipe for camp dough bread just 4 you. One cup flour. 1/4 cup water. tea spoon salt. mix to dough consistency. roll out like a snake and wind around a debarked stick and roast over coals till toasty brown.
gather some wild Ramps( garlic) add some olive oil to a few hand fulls add some toasted sunflower seeds along with a little pepper. use a small cook pot and blunt stick to mash all this into a paste, AKA Pesto. dip your roasted bread into the garlic pesto and you are in for a wilderness treat, delicious
Well, in Polish „Podpłomyki”, that translates to flatbread with Google
You can use the fire for the stick bread as it was shown. Place your hand ✋️ up to the fire and move your hand towards it until it starts to feel "too hot". That's about 375* and you can cook the bread in that area.
Find someone (if you don't want to make it yourself) who would give you some of their sourdough starter. MMmmMM good, sourdough cooked on a stick like this!!!
I cannot decide what is the best in this video regarding the sound: it is either your amazing distinct pronunciation or your microphone that tpick up every single phoneme your pronounce. I mean, you speak so clearly that I understand every word you say not being a native speaker. Mesmerizing :) What microphone do you use? Wher did you shoot this video?