Baking bread in camp

When you are as picky as me when it comes to bread you better bake it yourself. I tried all sources and always succeeded in delicious bread.

Bread on a tiny stove

How to bake bread on a tiny stove. Practice had me bake the perfect bread. Follow these instructions and your camp experience will enhance. Read more…

Campsite recipes

Recipes for the road; easy cooking with common ingredients. Quick, healthy and delicious. Read more…

Cycling South America and its long stretches made me start to try several ways of preparing bread. Below a step by step explanation:

Are you fed up with bleached, modified grains, leaving you eat without feeling stuffed? Can you eat white bread until your bread supply is finished? Do you wonder why such bread is not filling you up? Are you carrying large bulk of bread in your panniers?


That’s because bread is never filling you really, it’s a hollow grain. What you need is fat. On fat you can cycle, long and without feeling empty.

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Now, unfortunately I can not do without bread as a diet avoiding grains is difficult while cycle touring, and besides, it is more expensive.

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Instead I use a lot of olive oil, full fat butter, eggs and cheese. You could choose mackerel or anything with much fatty parts and olives to go with your start of the day too. Just go for fat, that will do.

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When cycling I eat everything I want, I try to avoid meat and do not care about my weight. I watch price tags but I never skip on food-products I need and want.

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Over time my bread intake since the last 18 months has changed drastically. First I started out with frying bread in olive oil but most bread contains sugar, besides I wanted to start practicing baking my own bread, so I started practicing.

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My own baked bread, on the stoves I carried/carry, filled me up well, given I use olive oil and the fatty items to go with it.

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Eventually this bread became a staple food, thus boring. I needed a change and some happy day, when I was in an ultimate camp spot, enjoying a large camp fire, a thought arose: let’s use fire to prepare bread!

It was immediately a big hit!




Suddenly I started to eat with zest. With full attention. With focus. Every bite I took was my very own product -except for seeding, harvesting and milling the grains-.

Usually I would read, write or embroider while having breakfast, but now, not anymore. The time had come to center on every bite I took. Call it a mindful practice.

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More inspiration sprouted: pecan nuts were added.


Then festival broke loose.

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An extra kilo or two were added on the back of the bicycle: dried prunes, dates, walnuts, dried mint, but also anise, pumpkin and chia seeds. When the dates were not available I used dried apricots, red raisins and peanuts.



Breakfast has never been the same anymore and when I am in the possibility to start a fire I know it’s going to be a feast!

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When I can not make a fire, I use my former baking style, but it is always a little less of a party compared to fire baked bread.

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Baking bread on a fire takes more time than frying bread in olive oil. But who cares?

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There is more than one way to add nuts and seeds to the bread. You can mix it in while the dough is being knead or add it after the bread has risen and rested.

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I don’t seem to be able to make anything other than white bread as the whole wheat I find in South America doesn’t make a comprehensible mix.

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How to make bread:

1. Add salt, baking powder or yeast to the wheat flour and start mixing it with water. Be careful you don’t pour too much water at once. Only add bits of water until the dough has a sturdy form. I use a spoon or fork until the mass becomes too heavy, then I use my hands. The dough is good when it hardly sticks to your hand-palms, but when it is still not too dry.

Add nuts and seeds while kneading if you want.

I let it rest overnight.

Make sure when you go for the fire wood variety to have a large fire going on where you will have at least a coupe of decent branches which will give you good embers.

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2. Make round balls from the dough. If you haven’t add seeds and nuts while kneading, add them now. When you add the seeds and nuts now, there are several ways to do it: experiment.

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3. The oily variety: after having formed a round flat shape enclose the seeds and nuts into the flattened round dough, knead the dough into a fully closed but flat shape.

The fire wood variety: after having formed a round flat shape enclose the seeds and nuts into the dough and make it a round ball. You can experiment with the inside, spread the condiments randomly or fold layer upon layer. When you have mixed in the condiments while kneading, make sure not too much sticks out of the mass as this will quickly burn blackish.


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4. The oily variety: heat olive oil in a pan, keep the fire low, preferable after you have heated water so that the flame is more easy to control (or so it is in my case with the Optimus Nova). Throw in two pieces of bread at a time, fry them slowly. Turn them regularly. To bake each bread takes about 15 minutes.

The fire wood variety: place the ball in a tin where the bottom is covered by a layer of flour, to prevent sticking. The ball of dough should not touch the sides as it will rise. Make an open space into the burning coils where you will place the tin with bread into, this to prevent too much heat from below. Enclose the tin with burning coils evenly spread and place a lid over it which won’t touch the tin. To bake bread takes about 20 minutes (that is, if you have a hand palm sized ball of dough), though it depends on the force of the embers.

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Eet smakelijk, bon apetite, comer sabroso, lecker essen, enjoy your meal!

How to bake bread on a tiny fire stove can be found out here: how to bake bread on a tiny stove

By Cindy

Years of traveling brought me many different insights, philosophies and countries I needed to be (over 90 in total). I lived in Pakistan, went over 15 times to India and when I stopped cycling the world, that was after 50.000 kilometer through 45 countries, I met Geo. Together we now try to be more self-sustainable, grow our own food and live off-grid. I now juggle with the logistics of being an old-fashioned housewife, cook and creative artist loving the outdoors. The pouches I create are for sale on

26 replies on “Baking bread in camp”

Lieve Monique, het is een kwestie van oefenen en… I kraag ongeveer 3 kilo extra aan bak en vul producten extra. Dat is veel extra gewicht natuurlijk. Dat moet je willen als fietser over hoge passen en hobbelige paden.



Dank je lieve Monique. Ik ben het helemaal met je eens! Deze techniek maakt mij wel zeer afhankelijk want nu wil ik niets anders meer ๐Ÿ˜Š wanneer het regent of er geen droog hout is baal ik echt! Fried bread is ook goed, maar noooooit geen bakkerij of supermarkt brood wanneer het niet perse hoeft.

X Cin


Hi Pius,

How are you? I hope well.

Good question and actually, none is necessary really. Unless you fry bread then I found yeast giving great results as the bread rises. With soda the dough doesn’t rise. I mix in yeast the evening before. With soda it won’t rise.

When using wood fire I found soda sufficient. I have not tried leaving both options out of it but as you might now, for making chapati alike bread none is used either.

So all options are possible except when wanting to frying fluffy breads: then yeast is necessary. And let the dough rest some hours.

Good luck.
Much regards.

Will write you personally as soon as I can ๐Ÿ˜Š


Hi there, you mean you are living in a house? I bake bread now in an oven too which allows me to be much more elaborate but nothing beats a fire in camp to prepare bread! And I hope this will soon occur again. Glad to read you enjoyed this post. Thank you for saying so.

Liked by 1 person

One month before the year is over I will be heading to Africa by bicycle and I wish my breakfast seem a bit as yours Cinde.
Nice to reading you

Liked by 1 person

I wish you a very happy ride!! In case you don’t know, breakfasts in Africa are delicious and wholesome, depending on where you are. I remember Guinea had full plates of spaghetti with an egg on top. Liberia has nice fish, to top anything off. Once you’re on a route with local travelers, food is delicious. Otherwise, bread รก la Cindy comes in handy. Enjoy the preparations.


Sure ๐Ÿ™‚
What about pinch the tent in anywhere, as I am into different travellers blogs and it seems as it is a must ask someone else local to pinch the tent at the village, and it is ok sometimes but I do prefer privacy every now and then but rather every now ๐Ÿ™‚
A large turn to me would be being allowed to come to RDC across by road however it is today closer to science fiction owing to internal problems but indeed loose into congo rainforest must have been a wish to many included myself ,beside I am a pro -seaside rider as I grew closer the sea ( Bilbao) and I will love to melt at as many sunsets as I can .

Thank you Cindy

Liked by 2 people


I am like you when it comes to wanting privacy and camp on my own rather than asking permission, and thus having no privacy. But in Africa, it often has to be done by asking permission indeed. The village head will decide where to put you up.

You can of course, as I did and others do, I guess, find places just anywhere you like. Just make sure not to trespass or step on crops, to take all your rubble and not make fires or changes to the land. Well, I think this makes all sense.

Rain forests are often so dense that finding a place to pitch the tent is not easy. And, there are not that many rain forests anymore, but I don’t know about the RDC?

Cycling the coast line of Africa is often being not too near to the actual beach front or when one could place a tent. It’s not at all like the coast line of Chile or Peru for example.

You should check out Heike Pushbikegirl, she is currently in Africa, West coast.

Greetings Cindy


Don't just stop here, I appreciate your thoughts too : )

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