Best 5 Bread Baked Over The Bonfire Danish Snobroed Recipes
Bread baked over a bonfire, known as Danish Snobroed, is a traditional Scandinavian delicacy that has been enjoyed for centuries. This unique bread is prepared using simple ingredients like flour, water, and salt, and then cooked in a unique way that gives it a smoky and earthy flavor. The result is a crispy crust and a soft, fluffy interior that is perfect for sharing with friends and family. Whether you're a camping enthusiast looking for a campfire treat or simply want to try something new, Danish Snobroed is sure to delight your taste buds.
Here are our top 5 tried and tested recipes!
DANISH BONFIRE BREAD
Simple and easy recipe for traditional Danish bonfire bread also known as Twisted bread (Snobrød). This bread is a perfect way of creating some Nordic hygge when sitting around the bonfire in the forest or garden.
Provided by NordicFoodLiving.com
Categories Bread
Time 1h10m
Number Of Ingredients 5
Steps:
- In a large bowl, add the water and dissolve the fresh yeast in it. If using dry yeast, add this together with the flour in step 2.
- Add the all-purpose flour, salt and sugar. Knead everything into a smooth dough. Add more flour if needed.
- Let the dough rise for minimum 30-45 minutes.
- Now roll large and thin bread 'sausages' and twist them around long wood sticks you have cut from trees.
- Finally bake the bread over a bonfire. You get the best twisted bread by baking them over hot embers.
BREAD BAKED OVER THE BONFIRE (DANISH 'SNOBROED')
Every child and adult in Denmark have fond memories of sitting around the bonfire on June 23rd when we celebrate Midsummer Sankt Hans. Most often we will make 'snobroed' which basically means 'wound bread'. You find sticks (great task for kids) long enough that you can sit at a safe distance and bake the bread over the fire. The bread dough is wound around the stick and will bake in approx 15 min. The key and often competition is who can bake the best bread without it getting burn marks. Hint - the coal and not the flames works best. It takes patience, but is so much fun and the banter will be flying. I have arranged this for friends and our kids during camping trips and it is now a MUST tradition and a great fuss free way of cooking dinner/snacks. See the recipe below for addtional tips on how to cook with hot dogs, ham etc. If camping you can make the dough ahead of time and place in a big zip lock bag, break the dough off directly in the bag and with floured hands roll out and onto the sticks.
Provided by Deantini
Categories Camping
Time 45m
Yield 8 breads, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a big mixing bowl mix water and yeast. Let stand for 5 minute Stir until yeast is disolved.
- Add salt.
- Add flour a bit at a time. When dough becomes to heavy to stir, move to table and knead dough as long as you like. The consistency of the dough should not be sticky and should not be too dry. Once you can 'play ball' from hand to hand with the dough it should be fine. I make this also in a Kitchen Aid mixer which works well.
- Let rise for 30 min in warm place, cover with tea towel.
- Divide dough in 8 equal balls. Roll the balls into a long string, approx 15 inches long. Starting at top of stick wind the dough around the stick, making sure that the dough is connected and no bare spots show.
- Optional - first place hot dogs on stick and wrap the dough around hotdog from top to bottom making sure to fully cover hotdog. Same can be done with slice of ham.
- Cook over fire for approx 15 min or until bread has risen, is golden and sound hollow when you knock on it. Also, once it slides off easily it is usually done.
- You can now add ketchup, cheese, mustard down the middle hole.
Nutrition Facts : Calories 438.6, Fat 14.4, SaturatedFat 5.4, Cholesterol 23.9, Sodium 1100, Carbohydrate 61.2, Fiber 3.4, Sugar 1.7, Protein 14.9
BREAD BAKED WITH HONEY AND CREAM
The turkish name for this rustic dessert is Serov Hatsi Kadaif. Beautiful breads are not just for sandwiches, this recipe turns a plain fresh loaf into a sweet finale. Don't let the simplicity of this fool you, it is delicious.
Provided by MarieRynr
Categories Quick Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350*F.
- Cut off top and bottom crusts from bread loaf, leaving a 9 by 2 inch thick round with crusts on sides.
- Butter cut sides of bread and transfer to a shallow baking pan.
- Bake in middle of oven, turning over once, until lightly toasted, about 20 minutes.
- Stir together honey and lemon juice, then spread on top of hot breaad.
- Spread evenly with creme fraiche, then let stand 10 minutes.
- Bake in middle of oven until golden, about 20 minutes.
- Serve hot or warm, cut into wedges.
Nutrition Facts : Calories 412.9, Fat 20.2, SaturatedFat 11.9, Cholesterol 64.5, Sodium 362.1, Carbohydrate 54.1, Fiber 1.8, Sugar 23.5, Protein 5.9
DUTCH-OVEN BREAD
Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 4
Steps:
- In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
DANISH RYE BREAD
This popular bread (Smørbrøds Brød) is used in Denmark for open-face sandwiches; it should be sliced about an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly.
Provided by KNUDR
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 17h15m
Yield 12
Number Of Ingredients 13
Steps:
- In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
- In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
- In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 37.2 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 483.4 mg, Sugar 2.8 g
Important Note:
This summary is based on the article "Bread Baked Over the Bonfire - Danish S никакихbrod" found on the Menu of Recipes website. For more detailed instructions and a complete recipe, please refer to the original article.
Summary
*- Choosing the Right Ingredients: Use good quality bread or bun.
- Prepare the Dough: If using a bread mix, follow the instructions on the package. If using homemade bread, shape it according to your desired size.
- Preparing the Filling: You can choose from a variety of fillings such as cheese, ham, or a mixture of both.
- Assembly of the Sbrod: Place the bread or bun on a piece of foil, add the desired amount of butter, followed by the fillings, and top with another layer of butter.
- Fire and Baking: Build a small bonfire and let it burn down to a bed of coals with a good amount of heat.
- Place the Sbrod on a thick branch or skewer that can withstand the heat, making sure it's securely attached.
- Cook the Sbrod over the coals, rotating it frequently to ensure even cooking.
- Keep an eye on the Sbrod to prevent it from charring. The goal is to achieve a crispy crust while the inside remains warm and gooey. *
- Serving Suggestions:
- Remove the Sbrod from the branch and carefully unwrap the foil.
- Serve the Sbrod on a plate or a piece of breadboard.
- Garnish with fresh herbs, such as parsley or chives, and enjoy it as a meal.
Conclusion
Preparing a Sbrod over the bonfire is a unique and flavorful way to cook bread. The combination of the smoky aroma from the bonfire and the crispy bread with a warm, gooey interior makes for a delightful experience. It's a perfect meal for outdoor gatherings, picnics, or a cozy night around the fire. With careful preparation and attention to the cooking process, you can create a delicious and memorable outdoor culinary experience.
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