bread

This is a basic recipe:

500gm bread flour (high gluten)
1 1/2 teaspoon dry yeast
1 1/2 teaspoon salt
375ml water

knead for about 12 min. oil a bowl and proof bread while covered in warm place, knock it back, place in camp oven, proof again, then bake it.

I add some cumin seeds or pumpkin seeds, herbs etc....

JS.

A wonderful easy peasy no knead bread is the following... (and its made especially to bake in a camp oven - which I use even when at home)
This bread takes most of 24 hours to make - but it is not difficult and fits into the camp routine even when travelling.
We make this the night before at dinner time then let it rest until 2 1/2 hours before we need it the next day - the actual rising and proving of this bread is not a precise science.
This could be at breakfast - morning tea - lunch - even if you are travelling and you have set up camp the next afternoon.
Then we finish it off ready for hot yummy bread with the meal, for sandwiches the next day and toasted it's divine.
This ends up being a lot like ciabata or artisan bread - chewy, with big yummy holes.
What to do-
The night before you want the bread in a large bowl mix:
3 cups of baking flour
1/4 teaspoon dried yeast
1 1/2 teaspoon salt
1 5/8 cups of water

Stir until mixed - cover with plastic wrap ( We now mix ours in a 4 litre container and use the lid instead of wrap)
Between 12 and 18 hours later when the dough is covered with bubbles - turn out onto a floured board or sheet - plastic wrap works well - dust with flour and turn it over once - cover with wrap for 15 minutes.
Quickly shape the bread into a round smooth shape - place 'seam side down onto the floured board or sheet- dust the top with flour and cover with wrap - rest for 2 hours.
30 minutes before the end of 'resting time' heat your camp oven. You want some coals underneath but most on top and you are looking for a 'hot' around 230C temp.
When the dough has done resting open the over and gently gather the plastic wrap and dough and turn it over on top of the oven so that the dough plops into it 'seam side' up.
Give the oven a shake to settle the dough - don't worry if it looks a little uneven it will settle out during cooking.
Bake in the hot oven for 45 mins. If doing this in a domestic oven we take the lid off for that last 15 mins to brown and crisp the bread up. In the camp fire just crack the lid a little to let out the steam at the 30 minute mark.

Hope you enjoy this as much as we do. We use this recipe at home most days - it's that good.
Enjoy

Leonie and Eric

John,

Try the Camp Oven Cooking Site . Some great info and recipes there.

Cheers Mick

Hi John,

Make it easy on yourself mate.
I buy a premixed packet of bread mix. Everything is in the right quantities for a great loaf of bread, just add the right amount of water.
I use Lauke Bread Mix - Crusty White and the instructions for mixing it are on the package.
Lauke bread mix is available in two sizes. A 2.4kg box (makes four loaves) or my favourite, a 600g soft pack. Available in most supermarkets, especially Woolies.

As above, mix together and knead for 10 mins and leave in the bowl to prove.
I place a tea towel over the bowl and stick in the car (on the dash is a good spot) until the dough has doubled in size. (around two hours or so)
Punch down again and transfer to a bread tin and again wait until the dough has risen.
Place in a preheated camp oven and cook for around twenty minutes.
When ready the bread will have a hollow sound when tapped with your knuckles.
Make sure you don't have too much heat underneath.

I have not made damper since trying the bread this way.
The crust is crunchy when fresh and crisps up again if you have it for toast the next morning. Our bread rarely lasts more than 24 hours or so because it is just so tasty.

Happy baking John.

hey thank you all for your tips. much appreciated, and i will try them all.

thanks,
John

Use the pre mixed stuff as it is much easier. I gave baking fresh bread away and just use sliced bread as sliced bread last a couple of day but fresh baked bread is devoured in one sitting.

Premix flours
Try this site.
I have been using thier product with exceptional results for a long time.

Hi John

To prevent bread going stale, add a couple of spoons of vegetable oil as part of the liquid measurement. I don't as, with my family, the rolls i make each day don't last that long!

I purchase Allied bread mix in 12.5 kg bags as this is what my grocery store stocks (around $22).

My bread: Breadmaking on the road

The best camp oven bread we have had was shared by campers which the lady had done to perfection in a camp oven over coals. She had added bacon chips and an egg, and made an absolutely delicious cob loaf. Served straight from the pot, none of that survived until the next day.

Motherhen

This is such a coincidence this question has been asked! We are off to CSR on Thursday from QLD and I have practised the lauke bread mix in the camp oven at home. I seem to burn the top. I have heard wood is scarce on CSR so I am taking a bag of heat beads purely for my bread making. Has anyone used beads for bread making? I had 12 on the bottom and 16 on top. Should I change it? So Lauke bread I kneaded, proofed, banged it down, proofed in tin then baked for 30mins. does that sound correct?