Why campfire bread rolls are worth the faff

There is something deeply satisfying about lifting the lid from a cast-iron pot in the middle of a wood and finding golden, herb-flecked rolls inside. They are soft, steamy and faintly smoky, turning a simple soup into a proper woodland feast. Campfire baking is not a precise science; it is campcraft. Patience, a bed of embers and a forgiving dough are all you need. Get it right and shop-bought rolls will never quite satisfy again.

Forage with confidence, not guesswork

Only pick plants you can identify with absolute certainty, and never eat anything you are unsure about. Good beginner herbs for bread include wild garlic, nettle tips, wood sorrel and common thyme. Avoid busy roadsides, sprayed verges and nature reserves where picking is banned. Take a little from each patch and leave plenty behind.

• Wild garlic — young leaves have a bright garlic flavour. Chop finely and use a generous handful; do not pull the bulbs.
• Nettle tips — pick the top four leaves of young plants, blanch for 30 seconds, squeeze dry and chop.
• Wood sorrel — lemony and fresh, but use sparingly because of its oxalic acid.
• Thyme or marjoram — strip leaves from woody stems for a savoury note.

Wash herbs well and dry them; wet herbs make the dough sticky.

The dough: simple, sturdy and herby

This makes eight to ten small rolls, enough for four people. Mix at home and carry in a lidded bowl, or mix at camp on a clean mat.

• 500g strong white flour, or half wholemeal
• 7g dried yeast
• 1 tsp fine salt
• 1 tsp sugar or honey
• 300ml warm water
• 2 tbsp olive or rapeseed oil
• A large handful of prepared foraged herbs, chopped

Stir the dry ingredients, then add water, oil and herbs. Mix to a shaggy dough. Knead on a floured surface for eight to ten minutes until smooth and elastic. Add flour if sticky, water if dry. Cover and prove until doubled in size — about an hour in warmth, longer in cool woodland. A sunny sheltered spot or a place near, but not touching, the fire works well.

Setting up your covered pot and fire

A lidded cast-iron pot, sometimes called a camp oven, is ideal: it holds heat and traps steam. A sturdy billy can with a tight lid can work, but watch it closely. You will also need a trivet or clean stones, heatproof gloves and a hook for lifting the lid.

Build a fire at least forty minutes ahead. You want glowing embers, not flames. Hardwood embers last longer and give even heat. Preheat the empty pot over the embers with the lid on for five minutes, then carefully add a knob of butter or a drizzle of oil.

Knock back the dough and divide into eight to ten pieces. Shape into rounds and place in the pot, leaving space between them. Put the lid on firmly.

Baking, checking and serving

Move embers around the base and, if your pot allows, place a few on the lid. This creates an oven effect. Aim for moderate heat: hold your hand above the pot — you should manage four or five seconds. Bake for twenty to twenty-five minutes. Do not peek for the first fifteen, as opening the lid releases the steam that keeps the rolls soft. Then check: they should be risen, golden and hollow-sounding when tapped. If pale, bake five minutes more. If browning too fast, move embers away from the base. Serve warm with butter, soup or stew. Leftovers can be split and toasted on a stick.

Making it your own, and troubleshooting

Once you have the method, play with it. Add grated cheese, chopped olives or a spoonful of mustard. Swap herbs with the seasons: wild garlic in spring, nettles in early summer, thyme and sorrel later. For sweet rolls, add cinnamon and dried fruit and leave out the herbs.

If the rolls are heavy, the dough needed a longer prove or the yeast was old. If raw in the middle, the base was too hot; use fewer embers underneath and more on the lid. If the bottoms scorch, line the pot with baking parchment or a thin layer of sand under the trivet. And remember: a slightly imperfect campfire roll eaten in the open air is still better than most things eaten at a table.