Just been back from a trail making trip in the jungles here and was thinking.... is it possible to make..<br>bread in the great outdoors? What equipment and how? The thought came a few days b4 the trek when I watched an old western where the cowboys were making bread out in the open while taking care of horses.<br>Is that really possible? Would be great if my team can do this as we have a lot of north americans in our jungle tours!<br>

Probably the simplest form of wilderness bread is called bannock. Just mix flour, a pinch of salt, sugar to taste and water to make a very stiff dough. It can then be fried very slowly or lacking a pan, wrapped around a green stick and hung over the fire to bake. Given the right supplies you can get creative with raisins, nuts, etc.<br>Bob

Bob 50 is right on the money. In our neck of the tundra the ingredients for Bannock is a standard component of most survival packs. We mix a little baking/soda,powder and margarine or lard with ours. Ingredients also make an excellent coating when frying fish.<br><br>Mariner.

My wife and I have been playing around trying to make bread in our Dutch Oven. We have come to the conclusion that any rising bread (using yeast) is more trouble than it is worth. The cleanup is a [censored]. Bannock is about the only "bread" that seems to be worth the trouble (other than plain old biscuits). But it makes a lousy peanut butter and jelly sandwich...

The only bread worth making in the outdoors which is the most basic you can get is flat bread. Ok it's not as nice and fluffy as store bought bread but is filling and really quite tasty.<br>There are various forms of this kind of bread with degrees of difficulty, so you should practice making it.<br>The most simple of all is the Chappati which originates I think in India. This is simply brown flour mixed with water and salt to taste.<br>Work the dough for 5 mins, roll or pat it out and cook on a griddle or in a gas flame.<br>Morrocan bread is made in a similar way but is worked for 20-30 mins and does rise slightly. This is cooked by placing the dough on glowing coals with more piled on top and when cooked the ash and sand is brushed off and it can be eaten.<br>Hope this helps

I have often made beer bread in the wilds. You need a metal container of sorts, approx 7-10 inches by 3-4 inches by about 3 inches deep. Make your bread dough with white or brown bread fluor, some salt to taste a a tin of beer and mix well. place dough in tin and place tin on coals or on a mesh above the coals, make sure that the coals are not too hot as the bread base will burn. This is delicious!!! BON APPETIT!!!