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- Als Stockbrot wird eine Brotsorte bezeichnet, bei der der Teig, häufig ein Hefeteig, um einen Stock gewickelt und über der Glut eines offenen Feuers gebacken wird. Das Backen von Stock- bzw. Knüppelbrot ist beliebt auf Volks- und Familienfesten, bei Kindergeburtstagen und auf Schulfahrten zu jeder Jahreszeit, ob im Sommer, im Winter oder beim Osterfeuer. Oft wird eine Variante von Mini-Stockbrot auf Mittelalter- oder Weihnachtsmärkten angeboten. In der Schweiz wird es auch Schlangenbrot genannt, im Osten Deutschlands ist es als Knüppelbrot, Knüppelkuchen (nicht zu verwechseln mit der seit Ende des 19. Jahrhunderts bekannten (ostfriesischen) Knüppeltorte, die mitunter auch als Knüppelkuchen bezeichnet wird) oder Knüppelteig bekannt. (de)
- Twist bread, stokbrood, snobrød, or campfire bread is a type of bread in which the dough has been rolled into a long sausage shape, twisted over the end of a stick, and baked over an open fire. The dough is an ordinary bread dough, usually with yeast as a leavening agent but baking powder may also be used. The ideal stick is fairly straight and made of non-poisonous hardwood that will not impart a disagreeable taste; good choices include branches of birch, hazel or willow trees. The bark should be whittled away from the branch 15–20 cm in from the end, where the dough will be wrapped. The length depends on one's comfort and the fire's size. The thickness of the bread-holding end is around 1.5–2 cm. The thicker the stick, the heavier it is and thus the harder it is to hold. However, a branch that is too thin will bend under its own weight if it is freshly cut. The bonfire should be gradually burned so far down that there are only glowing pieces of wood left, with almost no flames. The most suitable types of firewood are from hardwood trees similar to beech and oak, but other hardwoods can be used, except for poplar and aspen, which create a sour smoke. Conifers, especially fir, are unsuitable because they do not create many glowing embers, and moreover pop and spark so that cooking over such a fire can become an unpleasant and messy affair. The fire must burn down a little, so that there are not many flames, and the embers can be spread out a little so that there is enough room for the twist breads. When the fire is ready, the dough is rolled out into a long sausage, just thick enough that the stick can bear the weight of the dough. The dough is twisted around the peeled end of the stick, starting from the outside. The ends are smushed closed so that the dough will not unravel. The dough is then baked over coals, not flames. The baker must keep a good distance of about 15–30 cm and turn the stick regularly so that the bread is baked evenly. Tired arms may result in the bread dipping down into the fire pit, so a log or the like can be used to keep the branch upright. When the bread sounds hollow over its whole body when tapped gently with a knife, it is done and can be gently pulled off the stick when it has cooled down enough. It can be eaten by itself or with butter, marmalade, cheese, and the like. If the dimensions of the stick are similar to a hot dog, one can squirt ketchup, mustard and other toppings into the hole of the twist bread and stick a boiled or roasted sausage inside. In this case it is most practical to be careful in the positioning of the dough, so that there are no cracks. (en)
- Het bakken van stokbrood aan een stok wordt voornamelijk recreatief buitenshuis gedaan, boven een kampvuur of soms ook boven een barbecue. Daarbij wordt brooddeeg, doorgaans gistdeeg, om een dunne houten stok gekneed of gewikkeld, en vervolgens aan die stok in de hitte van een vuur of gloeiende kolen gaar gebakken. De stok wordt daarbij in de hand gehouden of op een steuntje geplaatst, en regelmatig met de hand gedraaid, zodat alle zijden van het broodje gelijkmatig gaar worden. (nl)
- Snobrød é um pão típico da culinária da Dinamarca. Consiste num pão assado no lume de uma fogueira, após ser colocado num espeto de pau, feito com um ramo de uma planta. A massa do pão é enrolada, até ficar com uma forma cilíndrica, semelhante a uma salsicha, antes de ser colocada no espeto. É utilizada massa de pão normal, normalmente com levedura, existindo também receitas com fermento em pó. Os melhores espetos são feitos com ramos que não transmitam qualquer sabor ao pão, como por exemplo de bétula. O comprimento pode variar de acordo com factores como a dimensão da fogueira. Para uma fogueira maior, é adequado um espeto maior. A espessura do pão varia entre 1,5 e 2 cm. Quanto mais espesso for o espeto, mais pesado será para segurar. O espeto deve ser limpo com uma faca, antes de ser colocada a massa do pão, num comprimento entre 15 a 20 cm. Para fazer a fogueira, são utilizadas normalmente madeiras de faia ou carvalho, podendo também ser usado choupo, entre outras árvores. A fogueira deve ser quente, sem chamas fortes. O espeto deve ser colocado a cerca de 15 a 30 cm das brasas, devendo ser rodado para que o pão fique assado uniformemente. Uma vez assado, o pão pode ser consumido com um pouco de manteiga, marmelada ou queijo. Se for suficientemente grande, também pode ser usado para fazer um cachorro-quente. (pt)
- Pinnbröd är grillat bröd på pinne, som ofta äts i samband med korvgrillning utomhus. Degen brukar bestå av vetemjöl, bakpulver, salt och vatten, men detta kan varieras. Degen, som man kan förbereda i förväg och ha med sig i en plastpåse, rullas ut till långsmala remsor som man sedan ringlar runt en pinne som man håller ovanför glöden tills den gräddats. Originalreceptet till pinnbröd är endast mjöl, salt och vatten. Denna artikel om bakning, bröd eller bakverk saknar väsentlig information. Du kan hjälpa till genom att lägga till den. (sv)
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- Het bakken van stokbrood aan een stok wordt voornamelijk recreatief buitenshuis gedaan, boven een kampvuur of soms ook boven een barbecue. Daarbij wordt brooddeeg, doorgaans gistdeeg, om een dunne houten stok gekneed of gewikkeld, en vervolgens aan die stok in de hitte van een vuur of gloeiende kolen gaar gebakken. De stok wordt daarbij in de hand gehouden of op een steuntje geplaatst, en regelmatig met de hand gedraaid, zodat alle zijden van het broodje gelijkmatig gaar worden. (nl)
- Pinnbröd är grillat bröd på pinne, som ofta äts i samband med korvgrillning utomhus. Degen brukar bestå av vetemjöl, bakpulver, salt och vatten, men detta kan varieras. Degen, som man kan förbereda i förväg och ha med sig i en plastpåse, rullas ut till långsmala remsor som man sedan ringlar runt en pinne som man håller ovanför glöden tills den gräddats. Originalreceptet till pinnbröd är endast mjöl, salt och vatten. Denna artikel om bakning, bröd eller bakverk saknar väsentlig information. Du kan hjälpa till genom att lägga till den. (sv)
- Als Stockbrot wird eine Brotsorte bezeichnet, bei der der Teig, häufig ein Hefeteig, um einen Stock gewickelt und über der Glut eines offenen Feuers gebacken wird. Das Backen von Stock- bzw. Knüppelbrot ist beliebt auf Volks- und Familienfesten, bei Kindergeburtstagen und auf Schulfahrten zu jeder Jahreszeit, ob im Sommer, im Winter oder beim Osterfeuer. Oft wird eine Variante von Mini-Stockbrot auf Mittelalter- oder Weihnachtsmärkten angeboten. (de)
- Twist bread, stokbrood, snobrød, or campfire bread is a type of bread in which the dough has been rolled into a long sausage shape, twisted over the end of a stick, and baked over an open fire. The dough is an ordinary bread dough, usually with yeast as a leavening agent but baking powder may also be used. When the fire is ready, the dough is rolled out into a long sausage, just thick enough that the stick can bear the weight of the dough. The dough is twisted around the peeled end of the stick, starting from the outside. The ends are smushed closed so that the dough will not unravel. (en)
- Snobrød é um pão típico da culinária da Dinamarca. Consiste num pão assado no lume de uma fogueira, após ser colocado num espeto de pau, feito com um ramo de uma planta. A massa do pão é enrolada, até ficar com uma forma cilíndrica, semelhante a uma salsicha, antes de ser colocada no espeto. É utilizada massa de pão normal, normalmente com levedura, existindo também receitas com fermento em pó. Para fazer a fogueira, são utilizadas normalmente madeiras de faia ou carvalho, podendo também ser usado choupo, entre outras árvores. A fogueira deve ser quente, sem chamas fortes. (pt)
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