Stockbrot (Campfire Bread)

Steps

1. Preheat the oven to 200°C (top/bottom heat).
2. Melt the butter in a small pot over low heat.
3. Pour the cold milk into the pot with the butter to cool it down; the mixture should be between 26°C and 37°C.
4. Dissolve the yeast in the butter-milk mixture.
5. In a mixing bowl, combine the flour, salt, and sugar, then pour in the yeast mixture.
6. Knead the dough for at least 5 minutes using a hand mixer with dough hooks or a stand mixer.
7. Shape the dough into a ball by hand, cover, and let rise in a warm place for 30 minutes.
8. Divide the risen dough into 8 equal pieces and roll each into a 30 cm long, 2 cm thick strand.
9. Wind each strand around the handle of a wooden spoon, pressing the ends into the coil below to secure them.
10. Place the wrapped spoons on a baking sheet lined with parchment paper and let rest, covered, for 10 minutes at room temperature.
11. Bake on the middle rack for about 25 minutes, until nicely browned.
12. Let cool slightly before sliding off the spoons and serving.