DateJuly 2, 2011

Beer Bread Recipe


500 g of self raising flour.

One 340 ml beer can of your choice.

¼ teaspoon of salt
Mix flour, salt and beer.Prepare pot with thin layer of butter, and add the mix.Place a thin layer of coals underneath the pot, and 4 to 5 coals on top of the closed lid. (Lid coals should be replaced after 20 minutes)Total baking time is 45 minutes. Enjoy!

Onion Bread


500 g of self raising flour.
500 ml butter milk.
Packet of onion soup.
Teaspoon of baking powder.

Add flour, baking powder and onion soup. Add butter milk and mix. Prepare pot with thin layer of butter, and add the mix. Thin layer of coals underneath pot, and 4 to 5 coals on top of closed lid.

Lid coals should be replaced after 20 minutes. Total baking time 45 min

Mountainman Bread

Mountainman Bread

24-hour rise; makes one 2 lb loaf

3 cups flour + 1 cup flour for kneading

1¼ teaspoon salt

1 teaspoon yeast

2 Tablespoons sugar

1½ cups water at 125º

4 Tablespoons melted butter

Dry mix 3 cups flour, salt, yeast and sugar in a 4-quart mixing bowl. Pour in the warm water and stir with the handle of a wooden spoon to incorporate. Let sit for half an hour and then knead for 10 minutes on a floured counter. Put the doughball back into the bowl, cover with a cloth and set near the fire to rise for several hours.

Mountain Man Bread on Quarry Tiles
Barely melt 4 Tablespoons of butter and pour over the risen dough. Work the butter into the dough, and knead on a floured counter. With the addition of the butter, your dough will take in a bit more of the flour. Work for a few minutes until supple. Put doughball back into the bowl, cover with a piece of plastic wrap, and put into the refrigerator to rest overnight.
In the morning, take out the bowl, punch down the dough and let sit on a counter for a few hours, covered with a cloth.
Line a bread basket with a thin cloth (dish towel or cloth napkin) and sprinkle flour on the cloth. Deflate the now puffy dough, form it into an elongated ball, and put it into the lined basket. Sprinkle more flour over the dough, cover with the edges of the cloth and let rise for 1½ hours.
Put the rack of your oven one notch below center, and set 6 quarry tiles close together on the rack. Preheat oven to 425º for 30 minutes or more.
Once loaf has risen and the oven is preheated, quickly remove the dough from the cloth and shove it onto the hot quarry tiles. Close the oven door and bake at 425º for 30 minutes. Lower heat to 350º, and bake another 20 – 30 minutes, until crust is medium brown. (For extra bloom, throw 4 ounces of hot water onto the bottom of the oven in the first 5 minutes of baking.)
Cool on a rack for 1 hour before digging in!

Woodfired Sourdough Bread

Make 3 loaves, 23 ounces each

For the Starter:

2/3 cup rye flour

2/3 cup unbleached all-purpose flour

¾ cup cold water

1 teaspoon active dry yeast

Mix these together in a large bread bowl with the handle of a wooden spoon, scraping the sides clean as you go. Cover with a clean dish cloth or a loose-fitting lid and let rise in a cool place (55-60° environment) for 12-14 hours until frothy.

First replenishment:

½ cup rye flour

½ cup unbleached all-purpose flour

3/8 cup cold water

Add these to your starter to ‘feed’ it in the morning. Scrape the sides again, put on a loose-fitting lid or a piece of plastic wrap and let it sit in a cool place for another 10-12 hours.

Second replenishment:

1 cup unbleached all-purpose flour

½ cup cold water

Feed the starter again, this time with wheat flour only. Let sit covered in a cool place for 10 hours or overnight.

Make the dough: By morning, the starter should be bubbly and somewhat risen. It will also smell sour, which is the smell of active lactobacillus fermenting in the mix. This is good. Now add to the starter

2 cups of water at 105°

½ teaspoon of active dry yeast

4 cups of unbleached white bread flour (I use Pendleton Mills ‘Morbread’ with 12% gluten)

3 teaspoons of salt

2 Tablespoons of flaxseed meal (optional)

Mix the dough well, scraping the sides of the bowl to incorporate all the ingredients, and then knead for 10 minutes on a lightly floured surface. Return the dough to a clean bread bowl, cover and let rise for 5 hours at room temperature (68-70°).

Deflate the dough, turning it over as best you can and leave to rest for a further 1 to 1½ hours before shaping into loaves.

For Baking in a Woodfired Oven: For best results, bake this bread in an oven that has been heated for 2½ hours by a medium-sized active fire. In the last hour, move the fire from side to side to allow even heating of the floor tiles. After this time, move the active but non-flaming coals to the back, throw on a fistful of hardwood twigs and sweep the floor clean of ashes. Once the twigs have finished burning, you’re ready to bake the bread.

For Baking in a conventional oven: Line the center rack with quarry tiles or a pizza stone and preheat at 450° for at least half an hour. When the loaves are ready for baking, drop the heat to 400°.

Form the loaves / final rise: Turn the dough out onto a lightly floured counter and divide the dough into 3 equal pieces. (note: if using a conventional oven, you can only bake 2 at a time; put one of the pieces back into the bread bowl for another hour.) Form a ball with each piece by stretching the longest skin of dough across the surface and tucking it underneath.

Line 3 baskets with cloth napkins or dish cloths, and sprinkle generously with flour. Plop the dough balls into these, toss on a bit more flour, cover with the corners of the cloth and let rise for 1¼ hours in a warm place.

Once risen, turn the unbaked loaves onto either a wooden peel or the back of a cookie sheet sprinkled with cornmeal. Brush loaves lightly with an eggwhite mixed with 1 Tablespoon of water and slash as desired.

For Baking in a Woodfired Oven: Slip the unbaked loaves into the oven in a semi-circle about 12” away from the coals. Close the door all the way and bake for 1 hour, turning several times to bake evenly. Loaves are ready when the crust is medium brown.

For Baking in a conventional oven: Slip loaves 2 at a time directly onto the tiles or pizza stone. Bake for 20 minutes at 400°, lower the heat to 350°, and bake for another 40 minutes, turning the loaves as necessary to ensure even baking. Loaves are ready when the crust is medium brown.