SURVIVAL BREAD NO YEAST VERSION IN THE DUTCH OVEN

hey welcome to the backwoods gourmet you know i was looking back on our channel page here a little while back and one of our most popular videos is how to make a simple survival bread now i've gotten hundreds of comments about another version that doesn't use yeast that's what we're going to do tonight so stay tuned [Music] hi so yeah like i said flooded with comments uh about uh using instead of yeast our good old friend baking powder so what we're going to do here uh on this cook is we're going to make the exact same recipe but in place of yeast we're going to use baking powder okay we're still going to use good bread flour for our flour and we're still going to use just plain old salt and of course a little water i don't really even count that as the gradient [Music] all right folks let's jump right into this i'm gonna grab my measuring cups right here i'm gonna go over here to our uh bread flour and we're gonna want three cups of this we're gonna use the number 12 dutch oven today so we're going to make a pretty good size close there so we're going to go ahead with our and we kind of level it off just using the side of the bag you don't want to get fancy don't need no little knife a couple of milligrams or grams here and there a teaspoon or two is not gonna make a huge difference this is what camp cooking okay and you can make this um dish at camp just as well as we can do it here here in the studio and we are outside i don't know if you can hear the rain dripping out here it's raining at night all right so the formula for flour to baking powder is for every cup of flour you need one and a half teaspoons of baking powder so two cups would be a tablespoon so we're gonna go ahead and start with two cups in here this does matter so i'm gonna level it off that little piece they give you right there okay and then i'm gonna just eyeball another half okay it it's a little more a little less i don't think it makes a huge difference and for every cup of flour you're going to want to need a quarter teaspoon of salt i have a half teaspoon measure right there there's a half and then i want half of that again all right half t that's a three quarters of a tablespoon teaspoon salted one in there now this is important really you know the only thing you really need to do before you start adding water is just make sure you take the spoon and just mix that very thoroughly go ahead and spend a little time on this just to make sure that all your leveling leavening and your salt are evenly distributed all the way through out your uh your flower you don't want any spots in there that have more or less you want to be really consistent if you want to have a consistent dead final ingredient coming in some warm water all right if you're out of camp just put one of your dutch homes cast iron pan whatever over there on the side of the side of your fire and i'll warm it up i i found it works better if it's a little warm and i want a pretty stiff day with this and i'm not going to give you the amounts on water because again this is something that just kind of you're going to do by eye it's going to be a couple of cups but again depending on your humidity your particular flower your [Music] conditions you're in may take more or less so i hate when i follow a recipe out of a book which i rarely do by the way and um the amounts just don't seem to work so that's why i'm not really giving you amounts on that so i want a pretty stiff dough here and it's starting to come together now and i'm just adding it slowly until it all starts trying to form a dough picks up all the loose flour that's [Music] a few tablespoons at a time you can always add more but it's pretty hard to take it back [Music] that's why i go real slow with it [Music] and maybe just a dash all right you want enough in there to get it to form a nice smooth dough [Music] all right that looks pretty good so what we're going to do now is going to flower our surface and we'll turn it out [Music] all right so we have our we kneaded out our bread got it sitting over in a bowl clean up the table a little bit it's nice and smooth on the top now okay i needed about five minutes and then i started turning it kind of inside out just tucking it around like you see me maybe do a little bit there in the beginning it looks pretty good uh i don't think i'm going to score the top of this like i normally do with a yeast bread i don't expect this to rise as much but we're going to put it right down in the middle of the dutch oven there and we got our fire getting ready so next i'm going to show you the dutch oven setup [Music] so our coals are all nice and lit right now i'm setting up for 400 so with 400 with my ovens i put the same number of coals as the number of the oven okay but i put them all to the outside so that means i'm going to need 12. cook time on this is fairly short uh only about 15 to 20 minutes so we're gonna go ahead and get our 12 on there and we can always adjust these [Music] eleven one more twelve around the bottom let's bring over our dutch oven with the bread [Music] and notice all those coals are out to the edge i don't want any of them in the middle all right let's grab our lid now here we're going to load up that rim and we'll put a few in the middle so i'm going to put them touches all the way around no need to count [Music] really today i'm using um kingsford all natural hardwood um charcoal that i won't drop and yeah you guys you keep watching and make sure you hit that subscribe button right now because we're going to be doing some charcoal reviews in the next video uh listening to you guys in the comments all the time um suggesting different types of charcoals we love stubs but apparently that's disappeared off the map i haven't been able to find it anywhere so um kind of looking for some alternatives other than kingsford the greatest thing about i found about kingsford is it's available almost everywhere so listen to see how many we ended up with so i got two three four five six seven eight nine ten eleven twelve thirteen fourteen fifteen sixteen seventeen eighteen eighteen charcoals on the top all in the edge all right we'll keep an eye on it be back and check on a little while [Music] [Music] going pretty good not getting nowhere near as big though as our yeast bread if you want to see that video i'll leave you a card right here [Music] it's been a little over an hour i'm going to go ahead and take it off it did kind of crack a little bit there it it it pumped up a little bit uh it's not stuck it's very dense i'm gonna go ahead take it off let it cool just a bit and then we'll cut into it and see what it looks like [Music] all right so i'm gonna go ahead and lit off this thing set that over there to the side bread looks pretty pretty dang i'm good i'm gonna lift it right out of the dutch oven let's have a chance to cool a little bit let's go ahead and take the dutch job in put that back here on the table so there is our completed bread right there so let me bring you in and uh you know kind of disappointed at how much it rose up but you know the proof is in how it tastes i'll go ahead and slice into this guy here that's a round red bus whoa sucker's still hot there we go see i don't know if you see that steam is coming off over [Music] and it's it's pretty dense all right there's i mean um it's nothing like a yeast bread but you know here we're talking about a survival bread in this video and if this is what you got for ingredients you know might be pretty daggone good so i'm gonna put a little butter on it if you're trying to you know survive you're probably not gonna have that but it's not the case here tonight so i'm gonna put a little butter on mine and we'll give it a taste [Music] all right so let's go ahead and give it a taste you know i want to give you a little history on this too this bread that we just made here this evening is the very first thing i ever cooked in dutch oven back when i was about 14 years old i did it in the campfire campfire coals uh route in the backyard and uh so let's go ahead and give it a shot i know it's gonna be a little heavy but let's give it give it a try see how it tastes so for uh you know survival rations this is probably going to be a really great great recipe that's going to give you a lot of calories a lot of energy to get through your day and hey man if you happen to have a little bit of jelly or honey or some of those other luxuries to put on top of that gonna make it way better [Music] so the bread turned out really beautiful it's very hardy it will absolutely sustain you in a survival situation for a while a lot of folks overseas call hispanic here uh i don't know what you really call it but hey if you like what we're doing please smash that like button right down there to subscribe to our channel you can do it right over here for another great backwards gourmet video it's gonna be right over there and for a whole playlist cast iron dutch oven cooking gonna be right up there we'll see you next time

Channel: Backwoods Gourmet Channel

Views: 7,199

Rating: 4.9779916 out of 5

Keywords: campfire cooking, cast iron cooking, dutch oven, survival bread, dutch oven bread, no knead bread, homemade bread, artisan bread, baking bread, survival skills (tv genre), easy bread, outdoor cooking, survival cooking, camp cooking, cast iron bread, how to make survival bread, dutch oven survival, survival bread recipe, survival bread making, dutch oven survival bread, dutch oven bread camping, baking bread in a dutch oven, how to make bread in a dutch oven

Id: fGsTpIMqphA

Length: 16min 32sec (992 seconds)

Published: Sat Nov 21 2020