How to make Bread in a Camp Oven

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber while bread flour enhances texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats, while vegetable oil is cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine is a less expensive substitute.

yeast

💰Cheaper: baking powder

Baking powder can be a quicker leavening agent for simpler recipes.

Mix 2 teaspoons of salt with 40 grams of lard in a bowl.

Activate 2 teaspoons of yeast in 300 ml of water with 1 teaspoon of sugar and let it sit until frothy.

Add another 300 ml of water to the yeast mixture and combine it with the flour mixture.

Bring the dough together and tip it out onto a bench to finish mixing.

Keep some flour handy to ensure the dough doesn't stick to your hands.

Check the consistency of the dough; it shouldn't be too sticky or too tight.

Cover your hands with flour and gather the dough, cutting it into three pieces to develop gluten.

Shape the dough into a ball and place it in a dish, covering it to let it rise for about 1.5 hours.

After rising, tip the dough out onto a floured surface and shape it by bringing it to the center and folding it over.

Grease the camp oven and place the shaped dough inside, leveling it out.

Cover the dough again and let it rest for about an hour.

Check the coals for baking; adjust as necessary for even heat.

Make a cut across the top of the dough and sprinkle flour on it before placing it on the coals.

Cover the bread with newspaper if it starts to darken too much on top while baking.

Bake the bread for about 1 hour, checking the coals to maintain the right temperature.

Once baked, cut into the bread to check if it's done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens