Cuisine
19th century, Campfire cooking, Historical cooking
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings1bread
Ingredients
500millilitersflour
3teaspoonsbaking powderNOT baking soda
1teaspoonsalt
2teaspoonssugar
200millilitersliquidwater/beer/whey
OptionalSeeds or spicesitalian ones works great
Instructions
Turn on the oven at 200 C.
Mix the dry ingredients and add in the liquid. You might need a bit of extra liquid. It doesn't matter if the dough is a bit sticky - as long as it isn't dry you are ok. It is a very easy dough to work with.
Shape the bread into a round disk (about 5 cm high) and cut it half way through so you have 8 parts, this make the bread much easier to break.
If you feel like it add some egg, oil or milk to the top of the bread - it will make it look prettier.
Bake it for about 20 minutes until it is sounds hollow and is turning golden at the edges. The bread raises pretty quickly in the oven but it need the rest of the time to bake though - or you will end up with a doughy middle as I learned the other day. You can also bake it in a frying pan over a campfire.
Recipe Notes
Source: This recipe is one i modified from a recipe onĀ albanyaustralia.com.