Posts tagged bread
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


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.


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 and on Instagram @runningwithsheep

Outdoor No Knead Bread Recipe

All photos were taken by and/or belong to Sanne

Elderberry & orange zest soda bread

I dream some nights of a funny sea, 
as soft as a newly born baby. 

It cries for me so pitifully! 
And I dive for my child with a wildness in me, 
and am so sweetly there received. 

But last night came a different dream; 
a gray and sloping-shouldered thing
said "What's cinched 'round your waist, Colleen? 
is that my very own baleen? 
No! Have you forgotten everything?

- From Colleen, a Celtic inspired song by Joanna Newsom

While ancestral traditions mean a great deal to me, I realized I don't speak much about my Irish heritage. Perhaps it's due to my disconnect from the Irish side of my family or because I grew up with a Swedish grandmother who made Scandinavian traditions a big part of our holidays. Either way, I'm incredibly Irish. Take one look at my scarily pale complexion or my last name and you'll see it. 

Ireland holds a great deal of whimsy and mystery for me. I've never been but I often fantasize about working on a sheep farm somewhere amongst those emerald hills. Perhaps I will start honoring the Irish side of myself by researching more recipes and customs and lore that I am not yet familiar with. If you have any suggestions, send them my way! 



4 cups flour  
1 teaspoon baking soda  
4 tablespoons cane sugar or honey
1 1/2 teaspoons kosher salt
1 1/3 cups buttermilk  
1/2 (4 tablespoons) stick unsalted butter
1 egg
1/4 cup dried elderberries soaked  
1/2 teaspoon orange zest

Start by soaking elderberries in water for about 20-30 minutes. In a large bowl or stand up mixer, add flour, sugar, salt and baking soda. Cut butter into small cubes and mix into flour by squeezing the butter with your hands until its combined with flour. In a separate bowl, beat egg and add to buttermilk along with your orange zest. Strain the elderberries and mix those in as well. Stir and pour into flour bowl and mix well. Your dough will be very sticky and wet. On a floured surface, knead dough for 1-2 minutes then shape into a roundish form. Place on baking sheet prepared with parchment paper. With a serrated knife, cut an X into the top of your dough. Bake at 375 degrees for 40-50 minutes or until bread sounds hollow.

Honey butter  

1 stick softened butter  
1/4 cup raw honey
1/2 teaspoon cinnamon  
A pinch of salt  

Cut butter into cubes and mash with a fork. Add honey, salt and cinnamon and mix into butter.  Place onto parchment paper and roll into a log shape then twist ends. Your finished product should resemble a wrapped candy. Keep in fridge to harden.