Crusty Loaf

Crusty Loaf


A good recipe to do while camping. This is only my third attempt at bread. If I can do it anyone can!

1 x 12 inch camp oven 1 loaf tin - oiled.



  • 2 cups flour - wallaby or lighthouse suitable for bread pizza dough.
  • 1 cup wholemeal flour
  • 1 teaspoon salt
  • 2 teaspoons wallaby bread improver
  • 1 tablespoon milk powder
  • 2 teaspoons(7 gr) dried yeast
  • 1 teaspoon canola oil
  • 1&1/2 cups hot water. ( hot tap temperature)
  • 1 tablespoon milk to glaze bread 




  1. Mix all dry ingredients together
  2. Add oil & hot water, mix to a soft dough 
  3. Cover loosely with plastic food wrap. Allow to stand for 20 - 30 minutes in a warm spot. 
  4. Turn on to lightly floured surface and knead until just smooth 
  5. Shape into loaf & place in oiled loaf pan. 
  6. Brush top with water & stand in warm place until dough doubles in size. Pop a fly net over. 
  7. Wait 15 minutes. Start getting heatbeads hot - 32 needed 
  8. Place 8 under camp oven & 24 on lid. Give it a good 15 minutes to get to heat. You're aiming for 220/230 degrees 
  9. Using a brush glaze bread with milk. 
  10. Place in camp oven - no trivett as it will raise loaf & it will hit the lid & burn the top of your bread. 
  11. Cook for 10 minutes then reduce the heatbeads underneath camp oven to 6. 
  12. Give your lid & base a turn every now & then for even cooking. 
  13. Check at 20 minute mark - loaf should be a light golden colour. Just peek . 
  14. Continue cooking 30/ 35 total cook time. Bread will sound hollow when tapped. 
  15. Cool in tin for 5 minutes then tip out onto cake rack. Cutting is easier with a serrated knife when loaf has cooled. 


Most important - enjoy your cooking


Recipe and images courtesy Lisa Turner