Starter Dough

Backcountry Dinner Recipes

Backcountry Baking

Many hikers swear by backcountry baking. And when you think about it, wouldn't you rather eat freshly baked cinnamon rolls for breakfast than rehydrated scrambled eggs? How about cheese bread to go with your spaghetti and smoked sausage for dinner?

There are a number of"ovens" made specifically for backcountry baking; two of the most popular are the Bakepacker and the Outback Oven. The Bakepacker, produced by Strike 2 Industries, Inc., can be used for baking or just about anything else. Similarly, the Outback Oven bakes as well as boils, fries, etc.

Both the Bakepacker and Outback Oven come in two sizes; the ultralights fit most backpacking cook sets and uses your own cook pot for baking. The larger Bakepacker also uses your personal cook set but is usually too big for most backpacking cook sets. On the other hand, the Outback Oven Plus Ten comes with its own Teflon baking pan and lid with a thermometer on the knob.

2 cups lukewarm water
1 teaspoon salt (optional)
2 tablespoons sugar, brown sugar, molasses, or honey
1 tablespoon yeast
1-2 tablespoons oil (optional)
4-5 cups flour

Combine first five ingredients in a warm, preferably insulated, bowl or cup. When mixture begins to bubble, combine with two cups of flour (wheat, white or both). Mix with a spoon for three to four minutes until dough is stringy. Continue to add flour slowly, kneading until dough becomes an unsticky ball that holds its shape. Place dough in well-oiled pot and setting it in the sun to rise. If it is not sunny, grease the dough, put it in a plastic bag, and place it somewhere warm to rise — inside your clothes or in the bottom of a sleeping bag near your feet. Or, if you don't want to mix up the dough in the morning, make it at night, double bag it and sleep with it. The dough doesn't have to rise, but the more it rises the lighter it becomes. Before baking, knead the dough for a few minutes.

Cinnamon Rolls

Starter Dough
Sugar, Raisins,Butter, Cinnamon and NutsAfter kneading your starter dough for the second time as described above, roll the dough out into a thin sheet. Spread with butter, sugar, and cinnamon. Add raisins and nuts if you wish. Roll into a log and pinch the ends shut. Spiral the log into a well-oiled baking pan and spread more butter on top.

To Bake: Use a Bakepacker or Outback Oven and follow directions for baking or you can use a Dutch oven or frying pan with a tight-fitting lid. After gathering a pile of pencil-thick sticks, light your stove, and run it at its lowest heat. Put your baking pan on the stove and use the twigs to build a fire on its lid. Spread the fire as evenly as possible and continue to feed it twigs to keep it burning.

Rotate the pan every five minutes or so to assure even cooking. The bread should take 30 to 45 minutes, but check it sooner if the aroma of baking bread is particularly strong.

You'll know it is done when the bread has a firm crust and sounds hollow when thumped. When done, remove from the stove, but let the twig fire bum down completely before removing the bread.

Cheese Bread

Starter Dough
Herbs and spices to taste,
Cheese of choice

This variation on the cinnamon rolls above is a better alternative for dinner. As in the recipe above, roll out the dough and layer with cheese and spices before rolling up. Bake as directed above.

Pizza

Starter Dough
Cheese
Pizza Sauce(brought from home or made in camp)
Pepperoni or whatever you like on a pizza

This recipe will make two pizzas if you wish. Otherwise, use only half the starter dough or cut the recipe in half. After kneading a second time, press the dough into a well-oiled baking pan. Top with sauce and your choice of ingredients. Bake for 20 to 30 minutes, following the directions above. If you like crispy crust, it is not necessary for the dough to rise.