There is nothing like the proud feeling that comes with baking your own bread. Probably because there is always the slight chance of it coming out burnt in the end – especially when baking on the fire 😉

Today, I’d like to share with you my basic recipe for a yummy bread that you can bake on the fire or at home in your oven.

Preparation time: 5 min

Baking time: 30 minutes (but keep checking!)

Ingredients:

  • 4 cups of wholeweat flour
  • 1 cup of sunflower seeds
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of linseeds (or any other seeds / nuts you like!)
  • 1/4 cup
  • 1cup of warm water
  • 1 tablespoon of instant dry yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2tbsp olive oil
  • Optional: 1/2 tsp of garlic powder & 1/2 teaspoon of Italian herbs

Equipment:

Instructions:

  1. If you’re baking at home, preheat your oven to 200 degrees celcius. If you’re baking a real campfire bread, now is a good time to start a fire 😉
  2. Let’s talk yeast! Normal yeast needs to be activated. But when I’m camping, this is quite the hassle. So I’m using instant yeast instead, which needs no activation and can be mixed in with my other dry ingredients straight away.
  3. Set aside around a half cup flour for kneading, and another half cup of the sunflower seeds to sprinkle on top of the bread later .
  4. Combine the flour, sugar, salt, seeds and yeast in a bowl and slowly pour in the water until the mixture binds.
  5. Dust your hands in flour and knead the dough until it becomes elastic and smooth. If you’re camping, you can cover any flat surface in foil to create a surface to knead the dough.
  6. If you can wait that long: Form the dough into a ball and set it back in the bowl to rise for 30 minutes. If not, continue straight away:
  7. Line your bread pot OR the tin can with baking paper.
  8. Fill the bread pot or the cans with the dough ( about 2/3 of the way, leaving space for the dough to rise)
  9. Sprinkle the sunflower seeds on top
  10. If you’re baking at home, place the pot or tin can upright in the middle of the oven and bake for about 30 minutes. When the top is golden brown, or when you can stick a knife in the center and pull it out clean, the bread is ready.
  11. If you’re baking bread on a campfire, it can take a little longer and it’s also less predictable depending on the wood you use. If you have a bread pot: Sweet! Close the lid and gather some red coals around the pot. Also place some coals on top of the lid. (If you don’t know what a bread pot is, check it out in my equipment-post here)
  12. If using the tin can: Place the can filled with the dough in a fire pot OR in a bigger can. Poke a few holes in a piece of tin foil and place that on top. Use tongs to carefully insert the can into the coals.
  13. It should be fully baked in 30-40 minutes. Keep checking though – this might be totally off depending on your coals and dough!

Once it’s ready, take the bread off the fire and let it cool off before you try to take it out. (I know, the delicious smell will make it hard to resist, but you don’t want to break it or burn your fingers… so trust me: just wait 🙂

I like to wait until the next morning and eat the fresh bread for breakfast with some smashed avo, lemon juice, freshly grinded pepper and some cherry tomatoes. But just be considerate to whatever is in season in your region and use just that.

Enjoy, my lovelies!