'Mountain Bread' Ideas?

The company that makes Mountain Bread has an online recipe book at www.mountainbread.com.au and Google lists other ideas. Some seem possible without fresh salad etc. We are also looking at bread substitutes for travelling when using the camp oven for damper etc (our preferred option) is not possible.
We intend to try Mountain Bread but are also looking at practising making Indian style flatbreads in a cast iron frying pan on the stove (or campfire). Tastier than Mountain Bread and dips or curries can be concocted out of a couple of tins or packets when we run out of fresh stuff. Perhaps we will just make pancakes or pikelets for breakfast and get used to eating less bread at other times! Couscous and tinned beans? Fried rice? Potato cakes? Oh well! It might do us good to think outside our usual squares! What did you do when you gave up on your Mountain Bread? Cheers Lynne

On our extended trips our Mountain Bread lunch filling is ham, cheese, and coleslaw - the ham & cheese kept perfectly well in the fridge and we made fresh coleslaw every 3rd day or so.

Cabbage and carrots and (red) onion keep well in the dark and unopened mayonnaise will last for ages too.

Cheers,

hi shaker
we love mountain bread. we use it alot when we are at home, but have plenty of options to use as fillings from the local woolies.
On the road however, we sometimes use a can of tuna and a mornay sauce packet (the ones you just add water to) and make what i call tuna mornay crepes. Another iidea is to make chicken wraps with canned veges in a packet sauce type thing, we find them a little too thin but we use 2 sheets to make sure they hold together. We dont use mountain bread that often when travelling because you really need fresh stuff to make them tasty like as you said salad and fresh meats. the down side is they are quite expensive compared to say a bread mix etc.
We use a lot of corn thins and rice cakes, great with honey or vegemite, tuna, i personally like baked beans on them, we have devilled ham and canned corn beef, cottage cheese, tomato etc, they are great cheap and economical alternative. especially with a 3 yo thats lives on vegemite!!!

the mountain bread website has lots of ideas on it, everything from sausage rolls to canneloni to lasagne. but not sure how many ideas on the website would be practical out bush!

enjoy!!!

There are a number of brands of wraps which keep well while sealed. They are a good idea for remote travel. Maybe try another type next time shaker. Alternatively, the 'puffed crispbread' type biscuits are good for lunch and stay fresh for many months.

Motherhen

we use mountain bread as a pizza base. Nice and crispy cooked on a terracota tile over an open fire. great fun for the kid, as he could make his own and watch them cook. his favourite was vegimite, tomato and capsicum pizza's.

Evan

we love mountain bread for remote lunches. we have loads of food space - a good 3 wks, so load up with little tins of tuna, salmon, mackeral etc and I have no trouble keeping salad vegies (eg. avocado, carrot, cucumber, beetroot - the last 3 store well as whole veg, and grate well for fillings) fresh for about 2wks and I also cryovac ham, turkey etc in little pouches so there is lots of variety. add to the mix cheese, hard boiled eggs, etc and its easy to have a wrap for lunch every day. maybe not practical for daily touring trips, but good for single stops is growing your own sprouts to supplement your fresh stuff - seed to sprout about 7 days. the trick i find is to grate everything to avoid hard edges causing tears in the soft bread when its wrapped up.

mm

not thati know what "mountain bread" is but why not just carry flour and make damper, you can then wrap it in glad wrap and eat it as you go, or "lunch on the go" as you say, you can create all sorts of things with damper, put some cheese and bacon in it, really nice when cold, dont even need butter...
When stopped and you have meat or even vegi leftovers even they can go into the bread and slice it off in 1 1/2" thick slices and wrap it, your "mountain bread" would have to be really good to top that ......
If it is cardboard like sheets, keep it for gasket material in case you need it, even may be ok to repair tyres with ....
Just go damper guys ......

You must have heard of the old trick, wrap it in alfoil and stick it on the manifold, wrap it well but, damper on the run, ready when you get there ...

I have no experience with mountain bread as a substitute for the real thing.

One of my joys of camping is baking bread in the camp oven.
I have not bothered making damper as bread is so much more appetising and versatile than damper.

It is so easy to make bread too.
I usually start off with a batch of frozen dough, already in the bread "tin" (actually a silicon mould). The only thing necessary is to take it out a let it thaw out and warm up to reactivate the yeast, before placing in the oven. Half an hour later and the aroma of fresh baked bread really gets the saliva flowing:-)

I use a "Laucke" brand of bread mix, available in 600gm packets and with the correct amount of yeast inside the packet.
Just mix up the dough in a bowl, let it prove for a few hours and while waiting, pick the leftover bits of dough off the hands, which don't get washed of with soap and water.

I prefer the "Crusty White" mix and love nothing better for breakfast than leftover bread from the previous night, toasted and supporting runny eggs and bacon.

I have just frozen a batch of dough for our coming departure to Mt Ive Station, the Gawler Ranges and the Nullarbor next weekend.

Only six more sleeps to go!

Bill.