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Potbread
Enjoy this piping hot, freshly baked bread over the coals on your next camping trip or outdoor adventure.

Potbread

Servings: 6-8

Ingredients

1 tbsp (15ml) honey
700ml warm water
1 kg white bread flour
10g instant dry yeast
2 tsp finely ground NOMU Sea Salt
1 tbsp oil, plus extra for brushing

Directions

Add the honey to 250ml of the warm water, and stir to dissolve.

Sieve the flour, yeast and salt onto a clean work surface. Make a hole in the middle of the flour and slowly pour the water and honey mixture inside, incorporating the flour gradually, and begin kneading. As you knead, add the rest of the water. Add the oil and knead until the dough is soft and elastic.

Form the dough into a ball and place it into a clean oiled bowl. Brush the dough with a little bit of oil and leave covered with a damp tea towel to rest in a warm, sunny spot for about 45 minutes, or until doubled in size.

While you wait, brush the sides and base of a cast iron pot with oil.

Once the dough has doubled in size, knock it back down and tip out onto a lightly floured work surface. Knead the dough again for two or three minutes, form into a ball and place it into the prepared pot. Place the lid on and leave in a warm place to allow the dough to double in size again.

Place the pot onto the hot coals, making sure that the coals are packed right around the sides. ‘Bake’ for 30 minutes, then cover the lid with coals to create an oven effect and bake for a further 15 minutes or until the bread is golden brown and hollow in sound when tapped.

Serve warm slices with loads of farm butter!

Ingredients

1 tbsp (15ml) honey
700ml warm water
1 kg white bread flour
10g instant dry yeast
2 tsp finely ground NOMU Sea Salt
1 tbsp oil, plus extra for brushing

Directions

Add the honey to 250ml of the warm water, and stir to dissolve.

Sieve the flour, yeast and salt onto a clean work surface. Make a hole in the middle of the flour and slowly pour the water and honey mixture inside, incorporating the flour gradually, and begin kneading. As you knead, add the rest of the water. Add the oil and knead until the dough is soft and elastic.

Form the dough into a ball and place it into a clean oiled bowl. Brush the dough with a little bit of oil and leave covered with a damp tea towel to rest in a warm, sunny spot for about 45 minutes, or until doubled in size.

While you wait, brush the sides and base of a cast iron pot with oil.

Once the dough has doubled in size, knock it back down and tip out onto a lightly floured work surface. Knead the dough again for two or three minutes, form into a ball and place it into the prepared pot. Place the lid on and leave in a warm place to allow the dough to double in size again.

Place the pot onto the hot coals, making sure that the coals are packed right around the sides. ‘Bake’ for 30 minutes, then cover the lid with coals to create an oven effect and bake for a further 15 minutes or until the bread is golden brown and hollow in sound when tapped.

Serve warm slices with loads of farm butter!

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