Recipe for Danish Bonfire Bread (Snobrød) - The BEST and easy recipe! (2024)

Published: Jul 1, 2019 · Modified: Apr 11, 2020 · About 4 minutes to read this article. · By Kim Nielsen

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.

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Today I am sharing a special Danish recipe for a twisted bread which is prepared over the embers from a bonfire. In Danish, this bread is called Snobrød which can be directly translated into Twisted Bread.

See also: My BEST nordic bread recipes

The bread is typically something the kids love to make and is a fantastic way of getting some 'Hygge' into a night around the bonfire. There is just something great about sitting around a bonfire, feeling the heat from it and baking some bread which is twisted around sticks found in nature.

Danish Twisted bread on a stick

The bread is prepared by rolling a long and thin 'sausage' in between your hands and then it is wrapped around wooden sticks, which is found in the nature. Finding a 'great' stick is also one of the fun parts for the kids. A great stick is a long, straight and strong stick. It is also a good idea to remove the first 20-30 cm (12 inch) of bark from tip of the sticks. This way it is easier to remove bread once it is baked.

See also: How to make a traditional Danish Hotdog

The great thing about this Snobrød is that it is getting very crisp on the outside, due to the hot heat from the embers, and at the same time soft on the inside - this is how the bread is best if it is prepared perfectly.

Finding the best embers for Snobrød

The tricky part of baking the bread is to find the 'best' embers, which is very hot and without flames, and also avoiding setting the tip of the bread on fire. A funny and challenging experience for both kids and adults.

It is just fun getting back to basic and making food on a bonfire. The Snobrød is traditionally eaten just as it is. However, it is also nice to serve the bread with some Ketchup as dipping. Another way of making this twisted bread a little more delicious is by first wrapping the stick with some thin slices of ham before wrapping the bread around it - then you get a delicious combination of ham and crisp bread.

How to make Danish Bonfire bread (snobrød)

The recipe itself is just a very simple all-purpose flour dough, which is easily prepared in 5-10 minutes. You simply just knead all the ingredients together and let it rise for about 30 minutes. Then you roll a long and thin piece of dough and wrap it around a wooden stick. The baking time, over the embers from a bonfire, is very difficult to put a time on. This time is highly dependent on how hot the embers are. Try to avoid flame as they only tends to burn the bread and sometime setting the bread on fire.

Danish Bonfire Bread

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Prep Time: 1 hour hour

Cook Time: 10 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Course: Bread

Cuisine: Danish

Keyword: bonfire recipe, Hygge

Servings: 4 people

Author: NordicFoodLiving.com

Ingredients

Metric - US Customary

3 dl water
25 g fresh yeast (or similar dry yeast)
2 tsp sugar
2 tsp salt
500 g all-purpose flour

Instructions

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.

Reader Interactions

Comments

Carrie C.
October 18, 2017 at 7:33 am
What a great alternative to unhealthy hot dogs and gooey marshmallows like we roast here in the US. My nephews love to cook things over the fire, but none of us really care for marshmallows and I don't like to feed them hot dogs often. We'll try this, thank you!
Reply
Leticia Larsen Justus
August 01, 2018 at 1:51 am
I agree with Carrie above that this is a wonderful alternative to other things we bonfire roast here in the States.
It looks so inviting and tasty . Thank you Kim for sharing and showing this recipe !
Reply
- Kim Nielsen
  August 01, 2018 at 6:41 am
  You are welcome. I hope that you like them :-)
  Reply
Jamie Wickens
October 16, 2018 at 7:04 pm
I tried to search for this in Danish but
Didn’t come up with anything until
I tried “Danish bonfire bread” in
English and your site popped up.
Thanks for the fall dinner idea.
Reply
- Kim Nielsen
  October 20, 2018 at 6:08 am
  Yes sometime you have to witch languages to find the right stuff. You are welcome - I hope that you like this kind of bread :-)
  Reply
Kim Kjaerside
November 01, 2018 at 5:59 pm
See Also
Grilled Polenta Recipe
Hello Kim, from another Kim (also a guy from DK, but now living in Scotland). These were a great treat when we were young and I'll be showing the local guys how to make Snobrød ??Mange Tak
Reply
- Kim Nielsen
  November 05, 2018 at 6:10 pm
  You are welcome :-) I'm happy that we can share this great Danish tradition with Snobrød :-)
  Reply
mary martindale
December 22, 2018 at 7:41 pm
I recently was at a bonfire where this bread was served and it was delicious. I am wondering if this can be done in a traditional oven. I do not have access to a bonfire
Reply
- Kim Nielsen
  December 24, 2018 at 7:44 am
  You should be able to cook it in a traditional oven. However, maybe it's a little difficult to get the slightly burned and very crisp surface.
  Reply
Becki
March 17, 2019 at 8:13 pm
Hi Kim, I have seen this recipie made with beer which replaces the yeast. I am making this bread in the woods with a youth group on Friday and won't have time for it to rise with this yeast recipie.
What do you think??
Reply
- Kim Nielsen
  March 18, 2019 at 11:56 am
  I haven't seen this recipe with beer. However, it sounds interesting. I think it might work. You can also make the dough the evening before and only add like 10 grams of fresh yeast. Then you just keep it cold in the fridge until you need it.
  Reply
MacKenzies
June 23, 2019 at 10:43 pm
Saw this at a German village fest. The kids seemed to be having lots of fun "baking" their bread. Thanks for the recipe. Planning to do this with the grandkids camping this summer.
Reply
Ashtore
August 03, 2019 at 6:22 pm
Question: Could you add things to the dough, like cinnamon and apple sauces, to make it more interesting than just bread?
Reply
- Kim Nielsen
  August 05, 2019 at 6:04 pm
  Yes that can be done. Actually, I normally add some herbs to give it a little extra taste.
  Reply
Chris
April 11, 2020 at 12:41 pm

Great recipe - just made them. Just like the old days when I was a child! Thanks for sharing.
Reply
Kirsten
May 11, 2020 at 4:15 pm

Fantastisk! We tried this out this weekend, and it worked really well. Will definitely be using this recipe again. I used 2tsp active dry (traditional) yeast instead of fresh, and it worked great. Haven't had snobrød since I was a child, and my kids loved the whole experience!
Reply
- Kim Nielsen
  May 12, 2020 at 5:41 am
  I'm happy that you also enjoy the Snobrød recipe. You are right it is such a great experience. Sitting around a bonfire with with some snobrød on a stick is what we call "Hygge" in Denmark. :-) Regards Kim (NordicFoodLiving.com)
  Reply
Juliana Bertelsen
January 01, 2023 at 11:50 pm
Thank you for putting out this recipe. We made this at Danish language camp in Minnesota, Usa, when ai went there when ai was about 13 years old.
Now I am 45 with two small children and thinking of ways to get them involved/ keep them doing something interesting instead of just watching screens when I cook. Sometimes I have been just letting them watch cartoons while I cook so they don't fight or get into trouble, but they get addicted to screens so easily. They are fascinated by grilling/ bonfires/cooking outdoors, and I think this is something we will be doing more of. I am going to make this recipe with them. Now I am curious; what herbs/spices do you usually put in it?
Reply
- Kim Nielsen
  January 02, 2023 at 6:54 am
  Tradinitally no spices or herbs are adding to this recipe for Danish bonfire bread. Mostly this bread is made by kids which is why it is just plain brad (I think). Regards Kim (NordicFoodLiving.com)
  Reply
Dian
January 19, 2023 at 4:06 pm
I have made these a few times. We enjoy them around the camp fire with Nutella and peanut butter once cooked. So delicious
Reply
- Kim Nielsen
  January 20, 2023 at 7:00 am
  Thanks for your comment. I am happy that you like the recipe :-) Regards Kim (NordicFoodLiving.com)
  Reply
Marius L Cederborg
June 14, 2023 at 9:29 am
Ok this hust Brought me back to my school days in norway when we went on our forest trips and the teacher brough this as a treat, good memories of forest exploration and just being around the nature
Reply

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Recipe for Danish Bonfire Bread (Snobrød) - The BEST and easy recipe! (2024)

FAQs

What is the meaning of Snobrod? ›

In Denmark pinnebrød is equally popular, but it is called snobrød, “sno” means to twist, so it translates to twisted bread. Whether Norwegian or Danish, this bread becomes crispy on the outside and soft on the inside with a delicious grilled flavor.

View Details ›

What makes bread rise higher? ›

When you add yeast to water and flour to create dough, it eats up the sugars in the flour and excretes carbon dioxide gas and ethanol — this process is called fermentation. The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises.

Read The Full Story ›

Why is sugar added to bread dough? ›

Food for Yeast: Yeast is a type of fungus that feeds on sugar to grow and produce carbon dioxide gas, which helps the bread dough rise. Adding sugar to the dough provides the yeast with the food it needs to thrive.

Learn More Now ›

What is Firebread? ›

This recipe is self-made and is called 'Firebread'. It is a savoury cheese, seed and spice cake that Samantha from Barnsley came up with it, as an alternative Indian-style starter dish. It does looks very interesting indeed and makes us want to change they way we eat sarnies forever:-) Prep time: 30 mins.

How did Native Americans make frybread? ›

According to Navajo tradition, frybread was created in 1864 using the flour, sugar, salt and lard that was given to them by the United States government when the Navajo, who were living in Arizona, were forced to make the 300-mile journey known as the "Long Walk" and relocate to Bosque Redondo, New Mexico, onto land ...

Know More ›

What is fry bread in Arizona? ›

Fry bread—also known as Indian fry bread or Navajo tacos—is made from flour, salt, baking powder and warm water. Plus shortening, in which to fry the dough. These staples were all American Indian tribes had access to when fry bread was first created (more on that later).

How do you make bread dough rise higher? ›

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

How can I make my bread lighter and fluffy? ›

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier.

Read The Full Story ›

Does more yeast make bread rise higher? ›

The more yeast, the more gas is produced and the more quickly your dough rises. You may therefore think it best to add more yeast if you'd like to get your dough to rise as quickly as possible. However, whilst your dough may rise quickly, the dough will likely have less flavour and may even taste slightly of yeast.

Get More Info ›

Why doesn't my bread rise high? ›

Dough may not have been kneaded enough. Kneading 'exercises' the gluten in the bread and gives it the elasticity to hold in the air bubbles produced by the yeast. It is these air bubbles that cause the dough to expand and rise.