Learn to Make Bread in the Great Outdoors

Making bread outdoors is a fantastic bushcraft cooking activity for Scouts. With a few basic ingredients, a fire and some simple equipment, you can make everything from twisted bread on a stick to bannock, damper, flatbreads and campfire loaves.

Bushcraft bread is also a great way to develop other outdoor skills, including fire lighting, ember management, cooking, food hygiene, teamwork and campcraft.

There is no single way to cook bread outdoors. Different techniques produce different results, and experimenting with them is part of the fun.

Bread on a Stick

One of the easiest bushcraft bread activities.

Take a small piece of dough and roll it into a long sausage. Wrap it around a clean, green, non-toxic cooking stick or suitable wooden skewer.

Cook it slowly over hot embers rather than large flames, turning regularly.

Great for:

• First-time bread making
• Young Scouts
• Campfire activities
• Patrol cooking
• Quick snacks

Ingredients

• 1 mug of self-raising flour
• A pinch of salt
• 1–2 tablespoons of olive oil – optional, but it gives the bread a softer texture and better flavour
• Approximately 250 ml of water – add gradually until you have a soft, workable dough

Once cooked, the bread can be enjoyed as it is or filled with jam, chocolate spread or other suitable fillings for a tasty campfire treat.

Bannock Bread

Bannock is one of the classic bushcraft breads.

A simple bannock dough can be cooked in several different ways, making it an excellent skill for Scouts to practise.

Bannock can be cooked:

• On a stick
• In a frying pan
• On a griddle
• In a Dutch oven
• On a hot stone
• Wrapped around a skewer
• In a reflector oven

Ingredients

• 1 mug of self-raising flour
• A pinch of salt
• 1–2 tablespoons of olive oil – optional, but adds flavour and helps give a softer bannock
• Approximately 150–200 ml of water – add gradually until you have a soft, workable dough

Method

1. Prepare your fire
   Build a suitable cooking fire and allow it to develop a good bed of hot embers.
2. Make the dough
   Add the flour and salt to a bowl. Mix in the olive oil if using.
3. Add the water
   Gradually add the water, mixing as you go. You may not need all the water.
4. Knead lightly
   Bring the mixture together into a soft dough. Avoid overworking it.
5. Shape the bannock
   Flatten the dough into a thick round, about 2–3 cm thick.
6. Cook
   Place the bannock into a lightly greased frying pan or suitable campfire pan. Cook over hot embers rather than fierce flames.
7. Turn regularly
   Cook until the underside is golden brown, then carefully turn it over and continue cooking.
8. Check it is cooked
   The bannock should be golden on the outside and cooked through in the centre. If it browns too quickly, move it further from the heat.
9. Enjoy!
   Allow it to cool slightly before eating.

🌿 Bannock Variations

Try adding:

• 🧀 Grated cheese and chives
• 🌿 Mixed herbs
• 🧄 Garlic
• 🍫 Chocolate chips
• 🍇 Dried fruit
• 🍎 Chopped apple and cinnamon
• 🍯 Honey

Scout Challenge: Try cooking your bannock using a frying pan, griddle, Dutch oven or over a stick and compare the results.

Flatbread

Flatbread is one of the quickest outdoor breads to make.

Roll or press the dough into a thin disc and cook it directly on a suitable griddle, pan or hot cooking surface.

Flatbreads can be used with:

• Soup
• Stews
• Beans
• Cheese
• Vegetables
• Campfire meals

Flatbread Bannock Recipe

This simple flatbread-style bannock is ideal for Scouts. It needs only a few ingredients and can be cooked quickly on a griddle or frying pan over a campfire.

Ingredients

• 1 mug of self-raising flour
• A pinch of salt
• 1–2 tablespoons of olive oil – optional, but adds flavour and gives a softer bread
• Approximately 150–200 ml of water – add gradually

Method

1. Prepare the fire
   Allow the fire to develop a good bed of hot embers. Avoid cooking over large flames.
2. Make the dough
   Put the flour and salt into a bowl. Add the olive oil if using.
3. Add the water
   Gradually add the water, mixing until a soft dough forms. You may not need all the water.
4. Knead lightly
   Turn the dough onto a clean surface and knead gently until smooth.
5. Divide the dough
   Split the dough into 2–4 pieces, depending on the size of flatbread you want.
6. Shape the flatbreads
   Roll or press each piece into a thin round, approximately 5–10 mm thick.
7. Heat the pan
   Place a suitable frying pan or griddle over the hot embers. Add a small amount of oil if required.
8. Cook the flatbread
   Place the dough in the pan and cook for approximately 2–4 minutes per side, depending on thickness and heat.
9. Turn regularly
   Look for golden-brown patches and a firm surface. If the bread is browning too quickly, move the pan further from the heat.
10. Check and serve
    Make sure the centre is cooked before serving. Allow it to cool slightly.

🌿 Try Different Flavours

Add ingredients to the dough before cooking:

• Garlic & herb
• Cheese & chive
• Rosemary
• Onion
• Black pepper
• Dried fruit & cinnamon
• Chocolate chips

🏕️ Scout Challenge

Try cooking the same dough using different methods:

Frying pan → Griddle → Hot stone → Dutch oven

Compare the texture, crust and flavour produced by each cooking method.

Tip: The thinner the flatbread, the quicker it will cook, making it particularly useful when cooking over a campfire.

Because they are thin, they cook much faster than a loaf.

Campfire Fry Bread

A simple dough can be flattened and cooked in a lightly oiled frying pan or skillet.

This creates a crisp outside with a softer centre.

It can be served as either a savoury or sweet bread.

Campfire Fry Bread Recipe

Campfire fry bread is a simple bushcraft bread made from a basic dough and cooked in a little oil in a frying pan or skillet over a campfire. It makes a great Scout cooking activity because it is quick, simple and easy to adapt.

Ingredients

• 1 mug of self-raising flour
• A pinch of salt
• 1–2 tablespoons of olive oil – optional, but adds flavour and gives a softer bread
• Approximately 150–200 ml of water
• A little cooking oil for frying

Method

1. Prepare the fire

Build a suitable cooking fire and allow it to develop a good bed of hot embers. A steady, controlled heat is better than large flames.

2. Make the dough

Add the flour and salt to a bowl.

Add the olive oil if using, then gradually add the water while mixing.

Bring the mixture together until you have a soft, workable dough.

3. Knead the dough

Lightly knead the dough for a minute or two. Don't overwork it.

Divide the dough into 2–4 pieces.

4. Shape the bread

Flatten each piece into a round approximately 5–10 mm thick.

Keep the breads reasonably thin so they cook through before the outside becomes too dark.

5. Heat the pan

Place a suitable frying pan or skillet over the campfire.

Add a small amount of cooking oil and allow it to heat.

Take care around hot oil and flames.

6. Fry the bread

Carefully place a piece of dough into the hot pan.

Cook for approximately 2–4 minutes, then turn it over.

Continue cooking until both sides are golden brown and cooked through.

7. Remove and serve

Remove the bread carefully and allow it to cool slightly before eating.

🌿 Fry Bread Flavour Ideas

Savoury

• Garlic and herbs
• Cheese and chives
• Rosemary
• Black pepper
• Grated cheese
• Chopped spring onion

Sweet

• Jam
• Honey
• Chocolate spread
• Cinnamon and sugar
• Dried fruit

🏕️ Scout Cooking Challenge

Try making the same dough and cooking it at different temperatures.

What happens if the pan is too hot?

What happens if the heat is too low?

Can you cook a golden-brown fry bread without burning it?

This makes a great activity for learning fire and heat management as well as outdoor cooking.

Safety

• Use a stable frying pan suitable for campfire cooking.
• Keep the pan handle away from flames and walkways.
• Take care with hot oil.
• Use appropriate supervision around fires.
• Wash hands and use clean cooking equipment.
• Make sure the bread is cooked through before eating.
• Follow the current rules and guidance applicable to your Scout activity.

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