This simple bonfire bread is a popular food to make outdoors in Norway and can be enjoyed just as is or filled with pesto and cheese, brushed with a compound herb butter or made into a sweet version coated with a butter-cinnamon-sugar mixture. This is simple summer food at its best!
Combine all the ingredients except the butter in the bowl of a stand mixer fitted with the dough hook. Knead on medium speed for about 10 minutes, then slowly add in the butter, 1 tablespoon at a time. Knead for another 10 minutes until you have a shiny and fairly firm dough. Cover with plastic wrap or a clean kitchen towel and let rise for about 1 hour until doubled in size.
If using bamboo sticks, soak them in water while the dough rises.
Preheat your grill or light your bonfire.
When ready to cook the pinnebrød, turn the dough onto a lightly floured surface, and divide into 12 pieces (or a few more, depending on how big you want them). Roll them out to sausage links about 10 inches. If you want to fill the pinnebrød, add a few spoonfuls of your filling into your dough before cutting them into pieces and rolling them out.
Twist each link around individual sticks, place on a sheet tray and continue until you have all the sticks wrapped.
Brush with a little oil and place over the fire or on your grill, keep turning the bread to make sure they are evenly cooked all around. I usually leave the pinnebrød for about 1 minute before turning them and repeat until you have a nice golden exterior (a little char is nice!). The bread is done when it gives off a hollow sound when lightly tapped and easily glides off the stick.
Repeat with the remaining sticks, and enjoy outdoors!