My wild cooking project wasn’t the only cooking project I’m working on over the summer: I was also working on veganising recipes from the Nordic Baking Book. The two combined with Pinnbrôd. Or at least that’s what it’s called in Sweden. When I posted it to instagram I was told the German word is Stockbrot.
Both the Nordic Baking Book and Wild Baking recommend making the bread twists fat enough to slip a cooked sausage in; lubricant may be required. Just as god intended. Vegan sausages are better though. They don’t take as long to cook, so you can just wrap the dough round the sausage and by the time the bread is done the sausage is too.
The challenge then is getting the stove to the right temperature. You’ll want to burn it down until there are no more flames. The other trick is to find the right size of sausage. The Taifun cocktail sausages are perfect for the size of the stove.
To Make The Dough:
1 cup of plain flour
Two big pinches of salt
1/2 teaspoon baking powder
5 tablespoons of water
Mix the dough together just before you go out, and pop in a container.
In The Wild:
Allow the flames on the stove to die down and work while the embers are still hot.
Place the hot dog on a skewer.
Break off about a tablespoon of dough and roll it out. Wrap it in a thin layer around the hot dog.
Cook over the embers, twisting constantly until the bread is cooked through.