G'day mate! Ready to whip up a loaf of the most ripper bread this side of the Outback? Well, strap on your Akubra, because we're about to get our hands doughy.
First off, you're going to need a camp oven. Not one of those fancy schmancy city ovens, but a good ol' cast iron beast. It should be so heavy that you feel like you're doing a workout just lifting the lid. If you don't have one, well, you're up the creek without a paddle, aren't you?
Now, let's get down to the nitty-gritty. You're going to need some flour, water, yeast, and salt. No, not the fancy Himalayan pink salt. Just plain ol' salt will do. And don't even think about using bottled water. We're in the bush, mate! Use the water from the creek, but watch out for the crocs.
Start by mixing the yeast with a bit of warm creek water. Let it sit for a bit until it's frothy, like the head on a good pint of beer. Then, chuck in the flour and salt, and mix it all together. If it's too dry, add a bit more water. If it's too wet, add a bit more flour. You're aiming for a dough that's as soft as a kangaroo's earlobe.
Once you've got your dough sorted, cover it with a tea towel (or your hat if you're really in a pinch) and let it sit for a bit. This is a great time to crack open a cold one and enjoy the sounds of the bush.
When the dough has doubled in size (or when you've finished your beer), it's time to get the fire going. You want a good bed of coals, not a roaring inferno. Think of it like a bush sauna for your bread.
Place the dough in the camp oven, then put the lid on and place it in the coals. You'll want to put some coals on the lid too, to get that heat all around. Now, sit back, relax, and let the bush oven do its thing.
After about 30 minutes (or two beers), your bread should be done. It should be golden brown and sound hollow when you tap it. If it's not, well, just have another beer and give it a bit more time.
And there you have it, mate! A loaf of bushman's bread, ready to be slathered with butter and Vegemite. Bonza!
- 4 cups of plain flour
- 1 packet of yeast
- 2 teaspoons of salt
- Warm water from the creek (enough to make a soft dough)
- A good sense of humour
- A cold beer (or two)
- Mix the yeast with warm water and let sit until frothy.
- Add flour and salt, and mix to form a soft dough.
- Cover and let rise until doubled in size.
- Prepare a bed of coals and place the camp oven in it.
- Place the dough in the camp oven and cover with the lid.
- Put some coals on the lid and bake for about 30 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Enjoy with butter and Vegemite.