There is something really fulfilling to see your bread rise and bake – and eat it of course. Especially when you are out and about, carbohydrates are really important for fueling your body. With a couple of simple ingredients and a Dutch oven you can bake a bread, everywhere – and you won’t even have to wait or get your hands dirty!
A Dutch oven is a thick cast iron pan. Cast iron heats up evenly and holds the heat quite well, this makes it a perfect pan for baking and cooking. With a Dutch oven you can not only bake bread, as well as pies, soups, stew. The options are limitless. We are the owners of a Petromax F3, which had brought us countless delicious breads and pies.
Despite the sturdiness of a Dutch oven, cast iron does need a bite of tender loving care. Make sure you keep it clean (with water, soap can ruin the taste!) and coated with oil (inside and out) to prevent rust. If you buy a new cast iron item, make sure to follow the first time cleaning directions from the manufacturer. New cast iron often is coated with a kind of mineral oil – if you won’t clean it properly, you will need an extra toilet roll on your next bathroom stop (believe us!).
-200-250 grams flour (we used spelt flour)
-7-8 grams baking powder
-8 grams sea salt
-1 tablespoon olive oil
-As much water as needed
-About a handful of mixed seeds (or whatever seeds your prefer)
-Some extra olive oil and a baking sheet (optional, but handy) for your Dutch Oven.
Make sure you have got a (camp)fire burning or preheat your oven to 200ºC/390ºF.
First, mix all the dry ingredients (without the seeds), add the olive oil and stir really well. Add water till a nice dough forms, it needs to be cohesive but not sticky. You probably need about 3/4 cup water. Stir/knead it until you have a nice ball of dough. There is no need to wait for the dough to rise, since we are using baking powder.
Make sure your Dutch oven has a good coat of olive oil on the inside (don’t forget in inside of the lid). Place the baking sheet on the bottom and place your ball of dough on top of it. Press a handful of seeds onto the ball of dough.
Move the fire, or make sure the ground is covered with hot coals (no direct flames/fire). Add a couple of hot coals on top of the lid of the Dutch oven. With bread, the top heat is more important than the heat from below.
Your bread is done within a minute or 40 – depending on the heat of the coals/your oven, the size of your Dutch oven, and so on. To put it simply, your bread is done, when it is done ; ) If it sounds hollow if you tap on it, it is probably done!
Share with us your favorite Dutch oven recipes! Comments, questions and your thoughts on our blog are much appreciated.