Baking bread on the fire an easy way
I used to think that baking bread is way too complicated and time-consuming, but it is not at all. Additionally, it is a lot of fun and really tasty!
I have carried out various experiments and obtained the best results using the following procedure.
What you need:
- Fire with a lot of embers
- Flour (I use whole wheat flour)
- dry yeast
- A bit of salt
- Some sugar
- 1 spoon (it also works without)
- 2 fire-resistant pots (I use two MSR steel pots 0.8L and 1.5L)
- 4 flat small stones
- 1 cup – it also works without – then you simply use the large pot for it
- Gloves (for protection against the heat of the fire – you can also use a towel and wrap it around your hand and the pot handle)
- Any ingredients such as nuts, sunflower seeds, oats, dried fruits like dates and raisins or baked onions and bacon – whatever you like best
Because having neither measuring cups nor a scale in my panniers, I am not all that fuzzy with the amount of ingredients and so far, each bread tasted great and improvisation works very well here.
1. As the first thing you start a fire. You need good embers – the fire must be really hot.
2. Heat up about 200 ml of water to around 45 degrees.
3. Mix approximately 1 tablespoon of dry yeast with about a teaspoon of sugar and stir with about 100ml of the heated water in your cup and set aside covered with a pot lid for approximately 15 minutes. Place the pot with the remaining water close to the fire so that the water remains warm. If you are using larger pots to process a larger amount of flour, adjust the yeast and water amount accordingly.
4. Use the time and continue to take care of the fire. The more embers the better.
5. Fill your small pot about ¾ of the way with flour. I use whole wheat flour, which tends to rise less than white or processed flours, but the bread is healthier and still tastes great. Ingredients which you like best are immediately mixed with the flour. Anything – just find out which combination you like.
6. After about 15 minutes, stir the contents of the cup with some salt into the flour and mix thoroughly with the spoon and gradually add some water until you have kneaded a supple dough. After a while, it will be better if you use your hands. If it is too sticky, simply add some flour – or even more water if it is too dry.
7. Cover the dough with the pot lid and place it close to the fire so it stays warm but not too hot. Let the dough rise 30 minutes.
8. Your fire should have enough embers by now.
9. Insert the 4 flat tiny stones into the large pot, fill the pot with water so that the stones are well covered. Place the small pot with the dough on the stones in the big pot after approximately 30min of rising time. (I need to disconnect the handle of my small pot to get it fit into the big pot). Take the lid off the small pot and use only the lid of the large pot and now put it on the embers.
10. Cover the lid well with embers to get a nice crispy crust. (Important)
11. After 30 min check if there is still water in the pot, if needed fill it to cover the stones again. See if the bread might even ready by then. Knock on the bread, if it sounds hollow, then it is baked. You can also put a knife into the dough, if it goes easily in and out again and nothing sticks to the blade it is done.
If you have a bigger pot the baking time is certainly longer.
Do you have any questions or bread baking ideas to contribute please leave a comment.