Bread-on-a-stick – with organic flour and chopped or grated courgette. Maybe insert a sausage when the bread-on-a-stick is ready.
Stir 25 g of yeast into 300 ml of lukewarm water - add oil.
Add 1 tsp salt and add the flour little by little. Dice or grate the courgette and add to the dough, then knead thoroughly.
Let the dough rise, covered, for about 1 hour.
Roll the dough into 10 thin sausages and twist in a thin layer around a stick.
Bake the breads over the embers on the fire until they are baked through and golden all over.
Tips for bread-on-a-stick
Light the fire an hour before you are going to make bread-on-a-stick – so you will have good embers.
Remember to use long sticks, so you don’t have to sit too close to the flames - about 1.20 m and preferably about 1 cm thick, so the stick can carry the weight of the bread-on-a-stick. The bark is cut off about 25 cm from the tip.
Divide the dough into suitable pieces and roll each into a thin sausage and twist it onto the stick.
Always keep the bread-on-a-stick over the embers, not the flames – otherwise the bread-on-a-stick will be burned on the surface by the flames before the inside is baked.
Check if the bread-on-a-stick is ready by knocking on the bread - it should sound hollow.
