Dutch Oven Bread with Semi Dried Tomato & Pumpkin Seed - Cooked at Loveday SA Easter

[Gnomes aka Mrs Mudrunner]

I use a 9 Quart- 5.4Ltr

Ingredients

Yeast Mixture

1 pint warm water – Roughly 500ml
2 Tbsp Sugar
2 x 15g Sachets of yeast.
½ Cup chopped Semi Dried Tomato
½ Cup Pumpkin Seeds

Flour Mix

Half a Camp Oven of Plain Flour
1 Tsp Salt
2 Tbsp Milk Powder

Make the yeast mix first – It needs to sit for approx. 20mins to “erupt”.
Add the yeast mix to the Flour mix. Combine until it forms a firm dough, adding more flour or water if required. Knead the dough by turning it out onto a floured surface and pressing knuckles firmly into it. Do this for a good 5 mins

Grease the Camp Oven & Lid. Very Important!

Place the dough into the greased Camp Oven and allow it to rise in a warm place until mixture is about 1 inch from the top of the camp oven.

Be careful not bump the mix while it is rising as it may need to be kneaded again.



Once it’s risen place the Camp oven onto some hot coals and also spread hot coals onto the lid.
If you can hang the camp oven above the hot coals that will be better because then the base of the bread won’t burn or be a really thick crust.

Leave it for about an hour.

To check if the loaf is cooked – Tap the top of the bread, it should sound hollow. You can insert a thin clean stick or a knife into the middle-if it comes out clean, it’s cooked.