Friday, 24 June 2011


Danish Twist-Bread-On-A-Stick/Snobrød/丹麦捻面包

Makes 8 pieces of twist bread

° 400 g wheat flour (or 300 g wheat flour and 50 g graham flour)
° 1 cup (250 ml) fresh low-fat milk or water
° 25 g yeast or 1 tsp baking powder (optional)
° 25 g walnut oil, butter or 2 TBS olive oil (optional)
° 1/4 tsp salt (optional)
° 2 tsp sugar (optional)



1. Mix water/milk, walnut oil/butter and yeast together in a mixing bowl.

2. Add in flour, sugar and salt and mix well.

3. Knead into dough.

4. Let the dough rest for approx. 1 hour (optional)

Grilling on bonfire or BBQ grill:

1. Roll it into a long and narrow “string” and twist it around the tip of a stick.

2. Place on stick with the dough over the bonfire in a distance of approx. 30cm depending on the glowing warm for approx. 20 minutes. There must be sufficient distance, so that the surface of the bread does not burn while the dough is baked inside.

3. Turn the bread around frequently and watch that it does not burn.

4. When done, remove the bread from the stick. If the bread sounds hollow, it is done. It should slip away from the stick easily. If there is still raw dough, it should be baked more.


You can mix in grated cheese for a more luxurious snobrød.

Additional Information:
Before I came to Denmark, I didn't know that bread can be grilled or "baked" over bonfire. This is a very cozy Danish tradition that was introduced to me by Mr. FECS and his family. Once a year, we have the privilege of visiting Mols, an area in Jutland, where Daddy's father came from. We would have the opportunity to make snobrød at the summer house in Mols, which is located in the forest near a lake. This is a Danish tradition that I am definitely going to pass down to J!

It is much healthier to grill bread, than to grill sausages and mash-mellows, although you would still want to have the variety. The smell of snobrød is very inviting and it tastes heavenly. It is a totally different experience from eating bread made from the oven. Try it!

Mr. FECS and I, however, live in the city. It is allowed to make bonfire in some of the beaches in Denmark, although it takes planning to get there. Thus, we do not have much opportunity to make bonfire. However, we can still make snobrød on a one-time grill. In this way, when we have the impulse to make snobrød, we would be able to easily go ahead with it.

If you are like us, living in a big city like Singapore, you can still do this using one-time grill in the evening when the sun sets, and the temperature is much cooler.

I sometimes blend the milk with 5 dates using a blender instead of adding sugar. Also I add 1 tablespoon of wheat germ, 1 tablespoon of wheat bran, 1 tablespoon of ground flax seeds and 1 teaspoon brewer's yeast to the dough to increase the nutritional value of the dough.


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