Pinnebraud (pɪnebræʉd)

Pinnebraud (translated: stick bread/bread on a stick) is a type of bread popularized by shepherds in the Auregelmir highlands. Often spending months away from civilization every year, the shepherd mixed the dry ingredients before leaving, and conveniently needed only water, fire, and a stick to bake it. They would mix the wet and dry, roll the dough into a sausage, twist the sausage dough around a stick, and bake/grill it on the coals of a fire.

Originally considered food only for the poor frontiersmen, pinnebraud today is made in most households, especially as a way to get children into cooking. It is made both in its original form, but also as a dessert variant, sweetened and seasoned with exotic spiced or fruits.

Recipe

Original

• 6 cups of flour (One third to half of the flour could be substituted with ground pine bark in times of scarcity)
• 3-4 teaspoons of pearlash
• 3 teaspoons of salt
• 2-3 cups of water
• (Optional) Any type of fat

Mix the dry ingredients. Add water and mix until a thick dough is formed. Pinch off a fist sized ball from the dough. Roll it into a sausage shape and twist it around a stick. Leave it to rest for a moment. Brush on fat or butter if available and cook over red coals. Keep rotating the stick to prevent burning. The bread is done when it no longer sticks to the... stick.

Sweetened/dessert

• 6 cups of flour
• 3-4 teaspoons of potash mixed in some sour milk (or equivalent amount of yeast mixed in water)
• 3 teaspoons of salt
• ¾ cup of honey sugar
• ¾ softened butter or lard
• 2 cups of milk
• Spices to taste if available. Popular choices include nutmeg or mace, cinnamon, anise, or zest from citrus fruits
• some water if the dough seems dry after mixing

Same method as the original, be sure to mix in all the sugar and butter before all liquids are incorporated. Somewhat harder to mix.

Minor variations

• Replace half of the water in the original recipe with yogurt for a much softer bread.
• Once rolled into a sausage, flatten the dough and add cheeses and/or meats. Roll it back into a sausage and proceed as normal.
• Twist the bread sausage around an actual sausage. Poke the stick into the sausage and grill as normal.