Food
Pinnebrød
If you are making a double batch of pinnebrød, it is wise to use a little less oil. Otherwise the dough can turn rather sticky.
Preparation
10 min
Cooking time
10-15 min
Ingredients
- 4 dl plain flour
- 0.5 tsp salt
- 2 tsp sugar
- 2 tsp baking powder
- 5 tbsp oil
- approx. 1.5 dl water
Servings
2
How to do it
- Mix the dry ingredients together.
- Add the oil and water and stir into a smooth dough that is not too sticky.
- Put a little oil around the dough and place it in a bread bag or a plastic tub (the oil keeps the dough from sticking to the bag).
- Whittle some sticks and twist the dough around them.
- Bake over the embers. An open fire will give you charred bread. Turn the sticks often.
Photo: Hilde Grøtte
Text: Matprat
Next steps
- Food over a campfire — other campfire dishes
- Campfire pizza — more campfire cooking
- Tortilla flatbreads — other breads
- Food on the trail — the hub
Learn more
- Mattilsynet — drinking water and hygiene — food safety outdoors
- The Norwegian Directorate of Health — dietary advice — nutrition
- Sopp- og Nyttevekstforbundet — wild mushrooms and edible wild plants
- DNT — trail food — recipes and tips