Posts tagged bake
Sanne's Outdoor No Knead Bread

This is a guest post from Sanne of Running With Sheep. Sanne wrote a zine called Natural Apothecary, a Field Guide and is based in the woods of the Netherlands. I’m really excited to share this recipe with you and try it out myself this weekend! - Spencre xo

 
Outdoor No Knead Bread
 

For me there is something special about outdoor cooking, like a mindful ritual. No scale or timers, just you, the ingredients and fire. Slow and in tune with nature. My favourites to cook outdoors must be bread and stew, although I love a good pie and pizza as well.

A cast iron pan, such as a Dutch oven, is really nice to use if you cook over the fire. It heats up evenly and holds the heat very well. When you don’t have a Dutch oven, or find it too heavy to carry around (I totally get that!) a double mess tin (or other thick non-coated pan with a lid) will work as well for this recipe.

 
Outdoor No Knead Bread Recipe
Outdoor No Knead Bread Recipe
Outdoor No Knead Bread
 


INGREDIENTS

2 cups spelt flour
2 teaspoons baking powder
1.5 teaspoons sea salt
1 tablespoon olive oil
As much water as needed
About a handful of mixed seeds
Some extra olive oil and a baking sheet (optional, but handy) for your Dutch Oven.

METHOD

Make sure you have got a (camp)fire burning or preheat your oven to 200ºC/390ºF.

Start with mix all the dry ingredients (including 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 (if you want extra fluffy bread, use sparkling water). Mix/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. One of the things that makes this an easy outdoor bread, is that it doesn’t require much kneading.

Make sure your Dutch oven (or mess tins) 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 some extra seeds onto the ball of dough.

Now back to the fire: 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. If you are using the mess tins (or other pan), use the same technique, however you should be extra careful not to burn the bread.

Your bread will be done in about 40 minutes or so – 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 looks golden brown and sounds hollow if you tap on it, it is probably done!

Outdoor No Knead Bread Recipe
Outdoor No Knead Bread Recipe

About Sanne

Sanne is a nature lover in skin and bones. Reconnecting with nature through ancient skills and crafts. Sleeping under the stars and sipping on tea when the sun rises. Encouraging others to head outdoors and find calm and strength along the way.

Find Sanne online at runningwithsheep.com and on Instagram @runningwithsheep

 
Outdoor No Knead Bread Recipe
 

All photos were taken by and/or belong to Sanne

Wintry Honey Orange Galette
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I’ll never stop marveling at the fact that citrus grows best in winter. Living in Montana, it’s so nice to see such bright and colorful plant friends when it’s nothing but grey skies and snowy floors outside. This orange galette is the perfect winter go to when you want a light, sweet and simple desert. It’ll also make all your friends smile simply by looking at it ✨ 

 

INGREDIENTS  

1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)

 Filling 

5-7 oranges - use a mix of blood orange, Cara Cara and clementines, or whatever you have on hand!
1/4 honey, runny enough to drizzle  

 

METHOD  

Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight.

Filling  

Using a small paring knife, carefully cut the skin off your oranges. Once skin is removed, slice the fruit, making each slice about a quarter of an inch thick.  

Preheat the oven to 350˚. Remove dough from the fridge and let it rest on the counter for about 10 minutes before rolling out. Roll dough out on a parchment paper to a 12 inch round. Transfer dough and parchment paper to baking sheet and layer orange slices onto the dough. Leave a 2 inch border of dough alongside the edges for folding. Begin crimping and folding dough around the fruit edges to decorate and contain filling. Brush beaten egg on dough and drizzle honey on orange slices and dough. Bake for 40 minutes or until crust has browned. 

Serve warm with yogurt or ice cream.

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