Recipe for campfire bread
Lovely coarser dough that can be used for both campfire bread or regular bread.
In relation to receiving a fire pit with a grill for Christmas, I had to bring it out and try it on the first “spring day” of the year.
The children wanted to make campfire bread, and I made an extra-large batch so I could also make bread for dinner.
Of course, it can also be used for baking in a pan or in the oven.
Equipment
- Stand Mixer
Ingredients
- 400 gram Water
- 10 gram Yeast
- 18 gram Salt
- 12.5 gram Sugar
- 90 gram Oil
- 260 gram Wheat Flour stone ground flour, organic - can be substituted with other flour
- 170 gram Tipo 00 Flour can be substituted with e.g. Manitoba flour
Instructions
- I usually make my doughs with my stand mixer. You can, of course, knead it by hand as well.
- First, mix yeast and lukewarm water together.
- Stir in sugar, salt, and oil while mixing.
- Add the first portion of flour while continuing to mix, then gradually add the remaining flour.
- Continue until the dough reaches the right consistency. It should pull away from the sides.
- Cover with a lid/kitchen towel and let it rise at room temperature. It can rise for as little as 30 minutes, but it can also rise for up to 2 hours if your schedule allows.
- Now the bread is ready to be baked over your campfire.
- Sprinkle a little flour on your hands and shape the bread around a stick or flatten it and place it on your grill grate.
- Continuously turn the stick if it's twist bread and flip the bread on the grill when it releases easily.
- The "baking time" is impossible to describe; it depends on how hot your fire is and how close the dough is to the embers.
- A good rule of thumb is that when you tap the bread, it should sound hollow. That's when you know it's done.
- Enjoy your meal.