Saturday, August 27, 2011


A cold winter has had me cooking indoors.  Today I got out my camp oven and cooked a recipe generously sent to me by "The Dukes Dutch Oven Cooking Team".  I made it at the Camp Oven Cooking In Australia meet at Thora.  It was somewhat too large for my 12" camp oven and although it was eaten and enjoyed I felt I could do better by halving the quantities.  Mentioned in the previous posts is the fact that I now have "Herman" from Tennessee working hard as my sourdough starter.  I substituted this for the rapid rise yeast in the original recipe and added more liquid to make it in the no knead fashion.   
Whilst it doesnt look as good as the original its a very nice tasty loaf.  

The recipe as I used it is on the drop down of the Youtube.  I have copied it to make it easy for those who dont like Youtubes.

Carolyns Outdoor Cooking In Oz adapted from a recipe by
The Dukes Dutch Oven Cooking Team

Put into a bowl:

3 cups white flour
1/4 cup milk powder
1 Tablespoon sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder

Mix dry ingredients thoroughly

Add to the dry ingredients:

1 Cup of Sour Dough Starter (Alternatively you could use 1 Tablespoon Rapid Rise quick acting yeast and mix in with the dry ingredients)
1 1/2 cups warm water
1 beaten egg
2 Tablespoons vegetable oil

You should have a sticky dough. Put it aside in a warm place until it doubles approx. 2 hrs depending on the climate

While its rising prepare the filling:

Defrost 250gram pack of frozen
  spinach (approx. 2 cups)
1 Tablespoon butter
1/4 cup chopped onion
1 chopped clove of garlic
Pinch of salt, nutmeg and pepper
3/4 cup grated parmesan cheese
(extra 1/4 cup parmesan needed for top)
Fry together butter and onion for three minutes.
Add spinach, salt, nutmeg, pepper
and garlic. Cook a further three minutes
Stir in cheese and put aside to cool.

Place risen dough on a floured board. (I used baking paper)
Roll out into a 12" x 18" rectangle
Spread filling on the dough
Roll up tightly from the 18" edge
Pinch ends to seal and put seam side down
in a 12" greased camp oven.  Make cuts about
1" apart.  Cover and let rise in a warm area
for 45-60 minutes.

Brush with whipping cream just before putting on the heat.

Heat up 24 beads, when they are ready put 6 under and 18 on top of your camp oven.

After 30 minutes it had turned golden and I brushed with melted butter and sprinkled with parmesan cheese.

15 minutes later the cheese was melted and brown and I felt it was cooked.

I tipped it out to let it cool, but couldnt resist a slice to see how it looked inside.

While I had the camp oven nearby and the sourdough starter alive and well I decided to do something the MOTH would like.  I used Georges Roll recipe below which contains starter and dried yeast and also added 1 1/2 teaspoons of cinnamon and 1 cup of dried fruit.  I also added extra liquid and did a short 2 hour rise with no kneading.  I might have to adjust the liquid ratio I normally use when I am also adding the starter as the rising went more sideways than up.  I rolled out the mixture 12" x 18" spread it with softened butter, sprinkled with brown sugar and cinnamon.  Then rolled up from the 18" side  much the same as the above. 

 I then cut it into approx 1 1/2" pieces and put the cut side down in the camp oven with each piece touching.  I rested it for 45 in a warm spot. I used the same beads as above 6 down and 18 up and brushed butter over the top.  I checked it at 30 minutes but then gave it another 10. Any longer and the bottom might have burnt but it tipped out fine and I drizzled some icing over it. 


  1. Your bread looks very tasty. Almost like a savory cake. Yummy

  2. hi carolyn, this spinach onion bread looks so delicious, eaten hot, i think i can finish a quarter :) bookmarked and thanks
    glad i blog walk to your site.. hi, i am Wan, from malaysia, do visit my blog , would love to read a comment from you too. have a nice day

  3. Glad you enjoyed it Wan I will visit you :)

  4. My mom used to make some sort of pie that resembled your recipe. This really brings back memories and it's also making me hungry :D

  5. Even the half size was large and I froze some of it. I was pleased that a zap in the microwave made it still enjoyable to eat.