Bread with no need to knead

Bread is the most demanding staple to maintain at hunting camp. Really, what’s a breakfast of bacon and eggs without toast? Or trail lunches without sandwiches, or stews with no bread for dipping? But bread is problematic to tote because it’s bulky, easily squashed, and can get moldy.

So, I bake it fresh, right in camp. A heavy-duty Dutch oven is critical. The cast iron holds and distributes heat evenly — key over an uncontrollable heat source. This recipe will bake into a delightful, slightly chewy-textured bread with a hint of sourdough flavour and aroma.

Ingredients

(makes one loaf)

• 3 cups all-purpose flour (plus a bit more for dusting)
• 1 package Quick Rise instant yeast
• 1 tablespoon sea or kosher salt
• 1.5 cups lukewarm water (boiling will kill the yeast)

Also pack

• Plastic wrap
• Parchment paper
• Large bowl
• Wooden spoon

Directions

1. Mix dry ingredients in a bowl, add water and beat with wooden spoon until flour is incorporated. Continue beating until the batter is spongy. Do not expect it to be kneadable.

2. Cover bowl with plastic wrap and allow dough to rise for at least three hours — overnight is even better for a richer sourdough flavor. It’ll rise anywhere so long as there’s no draft.

3. Preheat the Dutch oven by putting on the lid and placing it 12 inches above the fire. Meanwhile, empty the risen dough onto a floured board and shape it into an oval, working it around in the flour until it is no longer sticky.

4. Transfer formed dough onto a circle of parchment paper (cut to fit the Dutch oven) and place it into the hot pan. Put the lid on and bake for 25 minutes, raking the coals evenly underneath.

5. Remove the lid and bake uncovered for 5 more minutes to allow steam to escape. Brush the hot loaf with butter and allow it to cool for easy slicing.

Originally published in Ontario OUT of DOORS’ 2024-2025 Hunting Annual

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