For campfire bread on a stick with the Thermomix®, there are two routes: the baking powder version, which is kneaded in 5 minutes on kneading mode and can go straight to the embers, and the yeast version, which needs only 3 minutes on kneading mode but then requires an hour to rise, giving you a lighter and more flavourful result. Which one you choose depends on a single question: how much time do you have before the fire is ready? If you are spontaneous, knead 500 g flour, 60 g butter and 270 g milk with baking powder. If you plan ahead, mix the yeast dough with 450 g flour and 280 g warm water.
Both doughs are done in a single pass, no bowl scraping, no hand work. The Thermomix® kneads the firm dough smooth in one go, which matters for campfire bread: it needs to be shapeable and tear-resistant so it can be wrapped around a stick over the fire without sliding off. We cover both versions, the most common mistakes at the embers, and how to make campfire bread in the oven when there is no fire. Our herb quark dip made in the Thermomix® goes perfectly alongside.
Yeast Campfire Bread on a Stick, Thermomix®
Ingredients 0 / 6 ✓
- 1/2 cube fresh yeast
- 450 g flour + extra for the work surface
- 1 1/2 tsp salt
- 1 tsp honey
- 280 g water warm
- sturdy sticks approx. 40 cm each
Instructions 0 / 2
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1
Crumble the yeast into the mixing bowl. Add the flour, salt, honey and water and knead for 3 minutes / kneading mode until a smooth dough forms. Transfer the dough to a bowl, cover and leave to rise for 1 hour. In the meantime, get the grill or the outdoor fire burning down to glowing embers.
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2
Cut the dough into 10 pieces and shape each one into a flat roll about 15 centimetres long on a floured work surface. Wrap each piece of dough in an overlapping spiral around a clean stick and press it on gently. Turn over the glowing embers for 10 to 15 minutes. The bread is ready when it rotates freely on the stick.
Nutrition per serving
5-minute baking powder dough or 3 minutes yeast plus rising time
The quick dough needs no resting time at all. Put everything into the mixing bowl: 500 g flour, 1 1/2 tsp salt, 1 tsp bread spice, 1 sachet baking powder, 60 g butter and 270 g milk. Knead for 5 minutes on kneading mode. The dough is immediately ready to portion and makes 10 bread rolls with around 242 calories each. The bread spice is listed as optional in the recipe, but it makes a real difference: without it the flavour stays flat, with it the campfire bread gets a properly savoury character. The 2 tbsp of mixed herbs are also optional and add a fresh note.
The yeast dough needs less kneading but more patience: crumble 1/2 cube of yeast into the mixing bowl, add 450 g flour, 1 1/2 tsp salt, 1 tsp honey and 280 g warm water, then knead for 3 minutes on kneading mode until smooth. Cover and leave to rise at room temperature for one hour. This version has 164 calories per bread, is lighter, airier and naturally vegan because it contains no butter, milk or egg. Plan the rising time so the dough is ready when the embers are glowing. Use that hour to lay the wood and let it burn down.
Both doughs can be prepared in advance. Portioned in cling film they will keep in the fridge for several hours until the fire is right. You can even leave the yeast dough to prove overnight in the fridge, then bring it back to room temperature briefly before shaping.
Where campfire bread really goes wrong at the fire
Burnt on the outside, raw dough on the inside
By far the most common mistake. If you hold the dough over an open flame, the crust burns in two minutes while the centre is still raw. Our solution: hold it over the embers only, never over the flame. Embers give off even radiant heat that cooks the bread from the outside in. Allow around 20 to 25 minutes for the baking powder dough, and 10 to 15 minutes for the yeast dough, turning constantly throughout.
The dough roll is wound too thick
A thick sausage of dough around the stick looks generous but never cooks through. The outside is done long before the heat reaches the centre. Our solution: shape each of the 10 pieces of dough into a flat roll about 15 centimetres long and no thicker than a thumb, then wind it in an overlapping spiral around the stick and press it on lightly. Wound thinly, the dough browns evenly and bakes all the way through.
The wrong wood for the stick
The stick comes into direct contact with the dough and transfers its flavour, and in the worst case, harmful substances. Our solution: use hazel or willow sticks. They burn slowly, do not resin and are safe to use. Avoid yew, birch, beech and elder (toxic or bitter) as well as conifers such as spruce and fir, which resin and burn through quickly. If you cannot find suitable branches, use clean, long metal or telescopic skewers.
Pulled off the stick too soon
As soon as the outside looks brown, everyone wants to take a bite. Our solution: wait until the bread rotates freely on the stick and lifts away slightly. That is the most reliable sign that the campfire bread is fully baked. If it sounds hollow when you tap it, it is ready.
Sweet, savoury or fully vegan: ways to vary the dough
Sweet campfire bread for children: For the baking powder dough, reduce the salt to 1/2 tsp, leave out the bread spice and add 2 tbsp sugar plus 1 tsp vanilla sugar. Be careful at the fire: sugar browns faster, so hold it a little further from the embers and turn more often.
Chocolate or marshmallow filling: After baking, fill the warm hollow of the campfire bread (where the stick was) with a piece of chocolate or a marshmallow. It melts in the residual heat. Kneading it directly into the dough works too, but it is more likely to burn.
Savoury with cheese and bacon: Knead 50 g grated cheese or finely diced bacon briefly into the dough after the initial knead (10 seconds on kneading mode is enough). Works especially well with the savoury baking powder version.
Vegan: The yeast version is already vegan. For the quick dough, replace the 60 g butter with 50 g neutral oil and the 270 g milk with oat or soya drink, and the baking powder version works completely plant-based too.
Campfire bread without fire: in the oven or on the barbecue
No campfire, bad weather or campfire bread in the middle of the city? Both doughs work in the oven too. Shape the portions into small rolls or wrap them around greased wooden spoon handles and bake at 200°C top and bottom heat for about 15 to 20 minutes until golden. On a gas barbecue over medium heat with the lid closed it takes a similar amount of time.
If you regularly bake on a stick outdoors and do not want to search for suitable branches every time, a set of clean telescopic barbecue skewers is a worthwhile investment. They extend to stick length, are heatproof and can go straight from the campfire bread to sausages or marshmallows.
Leftovers, prep and storing the dough
Freshly baked campfire bread tastes best straight from the fire and dries out quickly once stored. Leftover pieces will keep in a tin for about a day and can be crisped up again the next day in the oven at 150°C. The unbaked dough is the better option for storing: portioned in cling film, the baking powder dough keeps in the fridge for around a day, while the yeast dough, thanks to slow cold proving, keeps for up to two days. Let the yeast dough come briefly to room temperature before shaping.
If you want to freeze the raw dough: portioned and well wrapped it will keep for about 3 months. Defrost overnight in the fridge, then use as if fresh.
More breads and sides with the Thermomix®
For the yeast dough, our pizza dough kneading tips for the Thermomix® are a useful reference, as both need a smooth, elastic dough. If you want to go deeper into the subject, we have a full explanation of the right speeds and kneading times. And if you want to bake more: our Thermomix® bread collection brings together quick side loaves, rolls and classic tin loaves.
The most important questions about campfire bread on a stick
Goes well with: goulash and herb butter.
Also worth a look: broom bread made in the Thermomix®.
