SURVIVAL BREAD NO YEAST VERSION IN THE DUTCH OVEN
Join me as I show you how to make a NO YEAST SURVIVAL BREAD in the Dutch Oven. This is called Bannock in many countries. I is much denser than yeast breads, but takes less time to prepare. It is also packed with carbs to get you through the day.
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The new cooking abode looks great! What a labor of love. Keep those videos coming brother. Maybe some new vinson and small game!!
I've made Irish soda bread in a Dutch oven quite a few times. The ingredients are similar, using baking soda rather than powder and buttermilk instead of water. When the Irish made it traditionally, it was made in a bastible pot, which is similar to a Dutch oven, and hung over the fire to bake. When my son was younger I made it each year for his class for St. Patrick's Day or when they would celebrate food from different cultures. I'd send some Kerrygold butter with it, and the teachers would end up devouring it!
Looks mighty fine to me. A few months ago, I got caught off guard and didn’t have a back up jar of yeast so I have made this type of bread before. Every culture has a bread, so you could do some tortillas on your iron griddle, naan bread the same and of course fry bread in iron skillet with oil. The more butter the better and some jam or melt some cheese on the bread. It’s all good, thanks for sharing this bread video😉👍❤️🇺🇸💙
In australia its called.damper an its not normally done in a dutch over its just put straigth in the fire an covered with hot coles
That bread looks good but man the outdoor kitchen / studio is amazing brother great work
I want a cast iron collection like that when I grow up
Agreed
i kinda got one... Lodge is still THE best maker in the world - south pittsburg, tenn. lodge.com. a chef friend of mine went on a road trip to ny, vt, nh, maine and hit every antique store and 2nd hand shop they could find looking for antique cast iron cookware. he blasted it, re-seasoned and uses it in his kitchen at home and work. death to anyone who touches it but him, too. 💀
Another awesome video as usual thanks for sharing trying it now.
Good stuff! Thanks for sharing 😊
Love your cook shack ! Awesome ! Great job ! The bread looks delicious !
Thank you for your teaching on cast iron cooking. Definitely one of my favorite channels on KZhead.
The new kitchen looks amazing! Great job!
Looks great!!! Saw a recipe where you use a can of Coors Light and some regular flour and salt. Try Royal Oak briquettes in your review. See you soon!!! JohnT
I've been trying to make real food, rough setting, using herbs instead of condiments. I start with a tad of both,. Develop a taste. So as to adjust our tastes to healthy, producable, simple, easy food. Just a dream.
Finally a bread I can try appreciate this Sir
Thank you for making these how to cook , it is great to have a sight to go to to teach us newbies what to do to make good food at home or any place we need to.
I haven’t tried bread in my dutch ovens yet but with this easy recipe I must give it a try!
Really liked this video . You highlited the reasons why I wanted to watch this one .
Looks delicious👍
Pretty darned good indeed.
I love baking bread in cast iron. I also enjoy making chicken soup to go along with it!
Royal oak small chunks work great
First time I love the set up
Great video. Nice to know it can be done that way in a pinch if you don’t have yeast.
I love the Kingsford hardwood charcoal. It has disappeared off the shelves here in southern Indiana though. I use it to smoke with. I use the blue and white bag to grill with.
You’re like the Florida version of Kent Rollins; that talented.
I guess I'd be in survival mode every day....that looks good and I would eat it daily
Great video! I get great ideas from these videos. As a Hunter gatherer this stuff is right up my alley. The things I’ve learned watching your videos has inspired me. In the Pacific Nw we have a mushroom called Candy cap (Lactarius rubidus) and is used in breads, cookies, waffles, and pancakes. These shrooms are sweeter dried. They grow on the ground or rotten wood in the forest usually in groups. Stuffed Morels: Soak a dozen dried morels in 3/4 cup cream and 1 T. dry sherry. Sauté a large minced shallots, a large clove of garlic, and 1/2 cup finely chopped pecans in 3 T. butter. After they’re cooked, turn off heat and mix in 4oz of goat cheese and a little fresh grated nutmeg and white pepper, and stuff the soaked morels. Bake 20 minutes at 325 and serve over fresh pasta. -David Canright
Send some this way. I would love to try them.
Same North Idaho
Love your videos. You only put 2 spoons of baking powder and 3 cups of flour. ?? I'm going to start buying all my Amazon thru your site. Keep em coming.
That one also looks good, like the other one you did , hey survival food is better than nothing .
Great video
You have the best recipes, Brother! And, you make me miss Florida... Hurricane Irma destroyed our home in Thonotosassa. Now we're in Kenosha. I HATE the Midwest!
Come on back to the rural parts of FL. Irma tore up also, just 30 miles from you brother.
Great show. Love the new set. I have to ask, why don't you concidere water an ingredient?
This is similar to my hunting camp biscuit recipe. I only need to bring; a 1 cup measure, a 1/2 Tablespoon measure, and a 1/2 teaspoon. Three cups flour, three 1/2 Tbl. baking powder, and three 1/2 teaspoons salt. Mix well, and add one pint heavy cream. It makes 8 big biscuits, and you will need two big dutch ovens.
Knowing the Sodium Bi-carbonate in the baking powder reacts to acids I wonder if a small splash of vinegar or a few squirts of Lemon juice wouldn't help that rise a bit with out adding much taste ?
You probably already know, but they make a bread Dutch oven. It's 12 inches but not as deep. They're bread ovens. I use my deep oven for bread because I don't have a shallow Dutch oven.
Looks &sounds Ezy to make and I see you drink a good beer natural light rocks and keep it up and going please and please be safe and sound at our hard times pleas
this would prob have more flavor with that beer instead of water and most ppl camping have some. I recently got a cheap (wal mart brand) DO and I am hoping to use it soon. It is very rough texture though ... shuld I sand it b4 I season it?
I noticed that in the ingredients list you left out how much of the contents in the can behind the flour was required . Perhaps the sugar in it helped the bread rise . 😄 Semper Fi
That might have helped the bread as well.
Brilliant- is there an easy way to print the recipe? Thanks
I never use yeast! I love making sourdough. It’s so yummy and has a lower glycemic index. It’s easier on those with sensitivities to wheat and gluten like me. The best part is I never have to depend on yeast! It makes up perfectly in the Dutch oven too. It’s also really nice to see how to make a standard white non sour bread too.
My mother said when she was young (1940-1952) her mother made a scone dough for bread when they had run out of bread.
Love the background music! Can you please tell me the name of the song and the recording?
I don't remember, but all of our music comes from the KZhead Audio Library.
Do you have a website with your recipes?
Have you got a video on how to make bread using wood?
Ok, I don't use flour often nor do I bake bread... but would self-rising flour, salt and water work for this?
Love your channel. Will you tell me what editing software you use?
I just switched to Movavi recently due it's similarity to Windows Live Movie Maker. MUCH better.
@@BackwoodsGourmetChannel thank you will check it out.
What's the difference between Bread Flour and All Purpose Flour? I've prepped lots of All Purpose already.
Did u grease your pot beforehand?
I use some beer in mine
Looks like you spread something on the bottom of the D.O.? Ahead of placing the dough inside? Yes?
Lard.
I have a shallow 12, will it work in there?
yes, but you will have to watch the top since it's closer to the bread.
Isn't that self rising flour now?
In the 1700's through the late 1800's they used wild yeast. Nothing new. And baking powder wasn't required.. Sometimes they would use what was known as 'Pearl Ash'. The prefacer to baking powder and baking soda.
a thick biscuit. you were drunk trying to put that lid on the salt.
Very different due to the lack of oil and milk.
Epic fail