CAMP OVEN NO KNEAD HONEY MILK & RAISIN BREAD

CAMP OVEN HONEY MILK RAISIN BREAD - This is a half quantity and adaption from the recipe in Heathy Bread in 5 Minutes a Day Pages 270-271.

Into a large bowl put and mix:

2 1/2 Cups Wholemeal Flour
2 1/4 Cups Plain White Flour
3 rounded teaspoons dry yeast
1 Tablespoon Bread Improve (Gluten)
1/2 Cup Raisins (next time I would at least double this, consider if you would like to add cinnamon or other spice)

Add to the above ingredients:

l large beaten egg
1/4 cup Honey
1 Cup Milk
1 Cup Lukewarm Water

Combine the ingredients till all is moist - with a spoon or mixer.

Dont Knead - use wet hands if necessary to mix in all the dry ingredients.

Put in container with loose lid - not airtight and leave for about 2 hours at room temperature.

You can use it at this point but are advised that its easier to handle when chilled in refrigerator for at least 3 hours or over night or longer. Again the lid must not be airtight.

Prepare an 8" x 4" tin. You can grease a non stick tin. I greased a tin and sprinkled with oat flour.

Put flour on the dough and work around gently pulling the sides to the bottom to form a ball.

I then flattened it gently out a bit and did an envelope fold and shaped it to an oval to fit the tin - I put the smooth side up.

Then cover with loose plastic wrap or a plastic bag and put aside for 90 minutes if its chilled dough. 40 minutes if its not chilled.

After 30 minutes I put the beads on to heat up - 30 beads I felt would get me the desired temperature of 190 (375). I left the beads heating for 20-30 minutes.

Then I put 8 on the bottom and 22 on the lid and preheated the oven for another 30 minutes.

(90 minutes) I then brushed the bread with egg wash (l beaten egg with l Tablespoon water) and sprinkled with raw sugar.

I baked it for 35 minutes and then checked it and decided to give it another 5 minutes - it was brown, smelling good and hollow sounding.

I tipped it out to cool on a rack before slicing.

A childhood memory came back of eating banana sandwiches and so I added a banana and brown sugar as a topping. The next morning I toasted it and had cream cheese on it - both tasted good and I liked the texture of the bread. For my taste more fruit and some spice will be added next time.

Category:

Howto & Style

Tags:

• Honey
• Milk
• Raisin
• Healthy
• Bread
• No
• Knead
• HBin5
• Carolyn™
• Outdoor
• Cooking
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• Oz
• Australia
• Camp
• Dutch
• Oven

[pelayah]

Are you kidding? I just love this. I have been studying and preparing just for this type of cooking!!!!! Awesome, thank you for sharing!

[RenGrayson]

thank you! :) can't wait to try it.