Pizza

Pizza must be one of the most popular dishes on the planet and while it is difficult to make it to the standards of the best pizzas ashore, even in a simple galley, you can certainly make something very acceptable and considerably more appetising than some pizzas I have bought. I've found that I get excellent results fromcooking them in my frying pan, which is also a lot more economical on fuel than cooking a pizza in the oven; however, this does limit its size. You also need a first-class quality pan for pizza, because they have to get very hot. I recommend that you used one made of cast metal, ideally with vertical sides, ie a skillet. Cast-iron pans are relatively inexpensive, if you shop around, and often available second hand. Personally, I prefer cast alloy, but they are a considerable investment. If you don’t have an oven, your frying pan will constantly be used as a substitute, so one of good quality is an investment that is well worth while for oven-free cooks.

If you do have an oven, theres no need for any special equipment, although a rolling pin is nice to have. Nor do you to roll out the dough into a perfect circle; indeed, if you simply roll it out to fit your baking sheet, you will be able to make a larger pizza and make best use of your oven.  I can see nothing unattractive in the ‘rustic’ appearance of a near rectangle. Even when I had an oven, I found I got the best results from partly pre-cooking the dough. I'm pleased to be able to report than an Italian sailor I met, told me that his mother always made them like this, so I reckon that I am not alone in finding that it’s simply not possible to have a standard oven retain its heat sufficiently for the sort base that you get at the local pizzeria. If you're fantastical about pizza, I suppose you could a pizza stone to put in your oven, but it would be a nuisance to store safely and I suspect it would be more trouble than it's worth on a boat.  Whether using the oven or a frying pan, I suggest that you pre-cook it and flip it over before adding the topping. That way it both rises and cooks properly.

The following recipe makes a base for a 230 mm (9 in) frying pan. I have to admit that when I make it for myself, I usually manage to get through two-thirds of it, but I’m not a delicate feeder. I prefer not to have too thick a base, but if you are feeding two hearty appetites, you can make more dough for a thicker and more substantial base, make two smaller pizza (cooking the second while eating the first) or invest in a larger frying pan! Just keep the proportions of the dough ingredients the same.

Serves 2

Ingredients

2 tsp olive oil

1/4 cup lukewarm water

pinch of salt

1/2 tsp instant dried yeast

1/2 cup wholemeal flour

• If you’re using an oven, pre-heat it to a moderate heat.
• Put the oil and water into a small mixing bowl and mix them together. You can use seawater, if you prefer, and leave out the salt.
• Add the salt and the yeast and then blend in the flour with a spatula or something similar.
• When the ingredients have combined into a dough, knead this gently for a couple of minutes. You will probably need a little more flour for this.
• Roll the dough out so that it fits your frying pan or baking sheet. Leave it to rise for at least a quarter of an hour, longer is you're very organised. If you are in a cold place, warm the frying pan or put something like a night light in the oven to keep the dough warm.
• Cook over a medium flame on a flame tamer for about 10 minutes, or cook in a moderate oven for the same time. Turn the base over and add the topping.

All sorts of goodies can be used to top pizza, of course, and you probably have your favourites.  If your lockers contain tomatoes, olives and capers, you’re almost there. I can also recommend vegan chorizo salami, but would warn against overloading your pizza with too many different flavours. After all, a pizza Margherita is immensely popular in Italy and as simple as it comes.  The following recipe is a voyaging one, for when you aren't overloaded with fresh vegetables. 

PIZZA TOPPING

1 tbsp olive oil

1 small onion. diced

1 garlic clove, diced

2 tomatoes, finely chopped

1 tbsp Annie's Mixed Herbs

6 black olives, sliced

optional tomato purée

grated cheese – as you like

• Heat the oil in a pan. Add the onion and garlic and fry until softened.
• Lower the heat and add the tomatoes and mixed herbs. Cook until most of the moisture had evaporated leaving a thick sauce. This depends a lot on your tomatoes - you may need to add some tomato purée to thicken it up. On the other hand, add a little wine or water if the mix looks very dry.
• Throw in the olives.
• Take the half-cooked pizza base, turn it over and spread the sauce over the base, right to the edges, spreading it carefully and as evenly as possible.
• Grate over as much cheese as you want.
• Turn down the heat and put the pizza back to cook (covered, if you’re using a frying pan), until the cheese has melted.

Notes:

• If you don’t have fresh tomatoes, you can use a couple from a can. Put the rest of the tomatoes into a glass jar and use them the next day (or put them in the fridge). Or you can use some passata, if you have some. If all else fails, just use tomato purée suitably diluted with water.
  
• For vegans, leave off cheese and sprinkle with generous amounts of "Parmegan".  Alternatively, this is one place where vegan 'cheese' is acceptable.  I've heard that there is some excellent vegan cheese around, but have yet to find any in New Zealand.
  

Variations:

• Top with microgreens or rocket (arugula), if you're lucky enough to have some. 
• Pepperdews, mushrooms, or sliced green or red peppers, all go well with the above.
• A great alternative topping is sun-dried tomato pesto.  
• If you don’t have black olives, try green olives instead. The stuffed ones are particularly good.
• Add a tsp capers with the olives.
• If you've got fresh tomatoes with a really good flavour, you can simply slice them quite thickly and lay them out on the pizza dough.  Cook a few mushrooms and a little red pepper and put those on top with some olives and capers, and cheese if you have it.
  
• If you are getting short of inspiration, row ashore and wander along to the nearest pizza parlour. You’ll soon get a whole slew of new ideas!

Pizza made with dairy cheese and topped with microgreens

Croutons

Home-made croutons are about as different from the packaged version sold to decorate your Cæsar Salad, as home-made bread is from white sliced. They only take a few minutes to make and their crunchy texture ideally complements creamy soups. If you are having soup for lunch or as a substantial starter, they add bulk without being overly filling and make a pleasant change from bread and crackers. They're also an excellent way to use up stale bread.

Serves 2 for a meal, 4 for a starter

Ingredients

 

2 slices bread, about 1 cm (1/2 in) thick

2 tbsp olive oil OR 1 tbsp olive oil and 1 tsp butter

Method:

• Cut the bread into cubes.
• Heat some oil in a frying pan over a high heat. Test by dropping in one of the croutons: it should sizzle straight away. Don’t be impatient. If the oil is too cool, you will end up with oily, soggy bread cubes. Put the bread cubes into the pan and spread them out in an even layer. Cook them in batches, if needs be – they want to be one layer thick to make it easy to move them around.
• Turn them regularly until they are golden on at least two sides: lower the heat if they are threatening to burn.
• Remove with a perforated spoon – they cook far too quickly to fool around with tongs – and place in a bowl, lined with a kitchen towel, if you wish.

Notes:

• Croutons are best cooked when the soup is ready to serve, so that they retain their crispness.
• If you are happy doing so, you can deep fry them.

Variations:

• Add 1 tsp curry paste or powder to the cooking oil.
• Fry a diced garlic clove with the bread.

The (Very) Acceptable Ovenless Loaf

 

I came to realise that my vision of perfection (The Perfect Ovenless Loaf) might be difficult for others, as well as myself, to achieve.  Indeed, unless you want square slices of bread (and there are many good reasons for this preference), assembling the necessary hardware might seem more trouble than it's worth.  I've written this post to offer a couple of different options for those of us who want to make bread regularly and don't have an oven, one using a frying pan and one using a saucepan.  Oddly, they produce very different results.

First of all, let's make the dough.  You can use just about any dough recipe for either method.

For a 230 mm/9 in frying pan or a 2 l/1 qt saucepan

2 cups wholewheat flour 

½ tsp salt 

1 tsp instant dried yeast 

1 cup lukewarm water, no warmer than 45°C (110°F) 

½ tsp sugar/honey 

2 tbsp vital wheat gluten

Method:

• Make the dough, following the instructions for Basic bread.  I  recommend using the vital wheat gluten, if you have it, because the cooking process isn't ideal. 
• The dough needs to be a firm one: if it's to soft, the loaf will simply spread itself all over the bottom of the frying pan and that isn't what we are trying to achieve.
  
• Take it out of the bowl and form a roughly circular loaf, which covers a half to two-thirds of the pan base.
  

Frying pan bread

I use a heavy, non-stick alloy pan for this (not Teflon coated!)  But you can also use any really well-seasoned frying pan that you're sure your bread won't stick to.  If your bowl doesn't sit securely on the frying pan, it would be worth getting a lid that fits, preferably one that doubles the useable height of the pan. You also want a fairly deep frying pan, which are anyway more generally useful than a shallow one.

• Put the dough in the frying pan and cover it with your lid or bowl.  Let the bread rise.
• When it’s ready to cook, put the frying pan over a high heat on a flame tamer, and cook for 15 minutes. If you smell burning, reduce the heat, if you can’t smell baking bread, increase it. The flame tamer ensures that the heat radiates across the base of the pan and this avoids spot burning.  Again, use your bowl as a lid.  If the bowl seems precarious and you don't have a domed lid, put on our usual lid and accept that the bread will be flatter than you might have chosen.  This is, after all, an acceptable ovenless loaf.
  
• After 15 minutes, turn the flame down to moderate and cook for a further 20 to 30 minutes.  After 20 minutes, take off the lid and check the loaf.  If the top is still very soft, cook it longer, checking every 5 minutes.  You won't get a hard crust on it.  Once you've cooked it this way a few times, you'll get a feel for how long it takes.
  
• Once the bread feels pretty firm, ie almost cooked, you are now going to spoil this rather nice wee loaf by turning it upside down to brown what was the top.  Even though it's almost cooked, the weight of it will flatten the loaf.  There's not much we can do about that.
• Pop the lid back on, give it about 5 minutes and then turn off the heat.  Rremove the lid and just leave the loaf in place until the frying pan is just warm.  Take the loaf out and cool it on a rack (I use my toaster).

If everything has gone according to plan, you will end up with a loaf of smaller diameter but greater height than the frying pan.  In fact I often see 'artisan' rye breads that don't look very different from how this one ends up.   Regardless, it will be delicious bread, incredibly good value and better than anything a small income voyager can buy unless they're some place where wholemeal bread is subsidised (as it used to be in the Azores, many moons ago).  The major drawback of frying pan bread is that the narrow slices are not ideal for sandwiches. 

 

Note:

• You can make really first-class rolls in the frying pan.  Use the bread recipe above and form it into rolls.  Put them in the pan so that they aren't touching and let them rise.  Then cook as above.  They will spread in to one another, but are easily separated.

Saucepan bread

 

This produces a Very Acceptable Ovenless loaf, and is now my preferred method of making a loaf.  It comes out with a really good crust all round and is of a suitable size for sandwiches.  For this method, you need a high-quality, straight-sided, heavy-based pan that has no hot spots.  Be careful if it has a laminated base - it might not take kindly to being used as an oven.  Although you can use the saucepan lid, the ideal is to use is a non-stick, cast alloy, 150 mm/6 in frying pan.  I generally use this for roasting Indian spices, but have found it very useful for many other purposes.  It doesn't take up much room.  (Mine is made by Avanti - it's a great little pan, but is totally let down by the so-called enamel, which I suspect is powder-coating and stained, irrevocably, the first time I used it.  I wish I'd bought the black version.)  If you use the pan's lid, oil that, too.  The saucepan I think is a nominal one litre/quart pan, but I've given the actual dimensions for the avoidance of doubt.

 

For a 150 mm/6 in saucepan, 70 mm/3 in deep

1 1/2 cups wholewheat flour 

½ tsp salt 

1 tsp instant dried yeast 

1 cup lukewarm water, no warmer than 45°C (110°F) 

½ tsp sugar/honey

 2 tbsp vital wheat gluten

 

Method:

• Grease or oil your pan.  I was given some hemp oil and use that.  It's expensive to buy, but is very thick and is the best I've found for this purpose.  I suppose you could also line the pan with parchment paper to make it easier to turn out the loaf, but you probably won't get any crust on the sides of the loaf.
• Make the dough as above.  This time you can make it slightly softer if you want and I recommend using the honey - the slightly softer, well-rise loaf seems to suit this cooking best.  I always use vital wheat gluten if it's available.
  
• Put the dough in the pan and press it down to fit.  Put the lid on and let the bread rise.  One of the nice things with this method, is that you can easly put the pan in the sun! 
  
• When it’s ready to cook, put  flame tamer over a high heat and place the pan on it.  As soon as you smell burning, reduce the heat to moderate.  You want to be able to smell the bread baking, but you don't want to burn the base.  Condensation will form inside the lid - very apparent if you have a glass lid - which is why this loaf turns out quite differently: it is partly steamed.  The crumb will be quite a lot softer than that of the frying pan bread.  The same applies if you're using the frying pan lid.
  
  
  
  
• Cook for a total of 30 minutes and then take the lid off and gently press the dough to see if it's firm. If not, give it another 5 minutes and try again.  I can't really be much more specific because cookers (and pans!) vary so much.  Once you've cooked it this way a few times, you'll get a feel for how long it takes.
  
  
  
  
• Once the bread feels almost cooked, take hold of both handles firmly, and invert the pan over the frying pan.  Now brown the top in the frying pan for 5 minutes or so.
• Alternatively, if you are using the pan lid: ease it off the loaf (hopefully, it won't have risen so much that the dough stuck to it) and lower the heat right down under the flame tamer.  We now want to brown the top of it.  Turn the pan upside down, carefully.   If your pan is non-stick, really well greased, or you've used parchment paper, the loaf will slip out of the pan.  Put it down carefully, return the pan to the heat and put the loaf back into the pan upside down. Put it back over the heat with the lid on for 5 minutes or so.  If, as usually happens to me, the loaf is still stuck to the pan, place the whole lot  over the flame tamer for about 5 minutes.  Hopefully, the loaf hasn't risen above the pan, because in this case it will burn.  If that's the case, you might want to put it on your toaster, or simply forgo browning the top. 
• Once the loaf is browned, shake it out of the pan and put it to cool it on a rack (I use my toaster).  If it's reluctant to come out, leave it to cool down a bit and try to persuade it out by running a knife, with a rounded end around the loaf.  If you leave it too long, the sides and bottom of the loaf will go a bit soggy.  Don't tear it up getting it out.  If the worst comes to the worst, you can always dry it out over the toaster.  Again, you will soon learn the way that suits both your pan and your cooker.

This loaf comes out much higher than the frying pan loaf and is more suited to sandwiches, and toast.

Coconut bread rolls

These coconut dinner rolls are freely adapted from a recipe by Richa Hingle; freely adapted, because the ingredients have been altered to make fewer rolls and to bear in mind that while on boats we can carry all sorts of wonderful dried herbs and spices, we generally can’t just pop along to the local farmers’ market and buy fresh. These rolls, therefore, can be made on board, with the usual ingredients that (curry-loving) sailors have in their lockers.

 

Unlike most of the rolls that I make, these are soft and fluffy (well, relatively speaking), due to the inclusion of coconut milk and, I suspect, the addition of baking powder. I give them a double rising (but only about 20 – 30 minutes each time), starting them before the rest of the meal, when I soak the beans for the curry I have with them, and then making them into little rolls that could rise while I get said curry underway. (If you're not using beans that need soaking, try to remember this extra step!)  They’re supposed to be topped with a delicious tempering, but I felt that was a step too far! The turmeric makes them come out an attractive shade of yellow.

Makes 6 small rolls

Ingredients

1/2 cup full fat coconut milk

1 tbsp (coconut) oil

1 cup wholemeal flour, plus more for mixing

1/2 tsp instant yeast

1/4 tsp salt

1/4 tsp turmeric

1/4 tsp black pepper

1/8 tsp cayenne

1/4 tsp baking powder

small green chilli finely chopped

1 tbsp shredded coconut

1/2 tsp onion powder

1/2 tsp ginger, minced or paste

1/2 tbsp hemp seeds or sesame seeds

Method:

• Warm the coconut milk (see Note) then add the oil. If you’re using coconut oil, wait for it to melt and stir it in.
• Add 1/2 the flour and the yeast and mix everything well.
• Now add salt, turmeric, black pepper, cayenne baking powder, chilli, coconut, onion powder, ginger and seeds. Mix thoroughly so that everything is evenly distributed.
• Add the rest of the flour and mix again. Now you will need to start using your hands. Add a little more flour if the mixture is too sticky, but remember that this is a nice, soft dough so you just want to add sufficient that it no longer sticks to your fingers.
• Cover the dough and let it rise for about half an hour.
• Once the dough has risen, turn it onto a board and gently work it into a ball, flouring the board if necessary.
• Divide the dough into half a dozen evenly-sized pieces and then place them in a greased frying pan.
• Cover the frying pan with a lid and let the rolls rise for another quarter of an hour or so.
• Light the cooker, put on the flame tamer and then place the frying pan on the heat. Cover and cook for about 15 minutes. Take the lid off and gently press one of the rolls. If it’s firm, turn them all over and brown the other side for about 5 minutes. It it’s still soft, cook for another 5 minutes and try again.
• Serve warm with dal or curry.

Alternative cooking in an oven

• When you have divided the dough into 6 balls, grease a 230 mm/9 in pie dish really well, or line it with parchment, then place the rolls in the pie dish.
• Brush the top with some warm water.
• Cover the dish it with a tea-towel and let it rise in a warm place, for 15-20 minutes.
• Preheat the oven at this time to Moderate.
• When the oven is the right temperature, bake the rolls for 25 minutes.
• Take the rolls out of the oven, and let them sit in the pie dish for a few minutes, before shaking them out.

Variations:

• You could use a different milk if you wanted to, but then they wouldn’t taste so deliciously of coconut!
• If you ever use white flour, in this case the rolls would probably be an even prettier yellow colour.
• If you’re cooking for other people, who you feel might find this sort of ‛hot’ roll a step too far, leave out the chilli and cayenne.

Notes:

• I use coconut powder for the milk. You can bring this to perfect temperature in the usual way of boiling half of the water and adding it to the rest before mixing in the powder. This will stop it killing the yeast from being too hot, when you add it to the flour.

Melba Toast

Wafer thin slices of toast go well with many dips and pâtés.  In fact, this recipe isn’t pukka Melba toast, but works well.

 

Serves 4

 

 10 very thin slices of bread

 

Method:

• Put the toaster over a medium flame and cook individual pieces of bread until they are crisp. You will almost certainly need to use tongs for this, because they get very hot.

or

• Preheat the oven to Moderate.  Spread as much bread as you can fit, onto a lightly greased baking sheet. 
• Put this in the oven and after 2 or 3 minutes, turn the bread over. Watch it carefully during the next few minutes to make sure it doesn’t burn and take it out as soon as it’s crisp. It may tend to curl up, but this doesn’t really matter.

Variation:

• After greasing the sheet, rub a cut garlic clove over it. Repeat between batches, if needs be.

Basic bread

In case you haven't read the Page about Bread, I’d better introduce you to the oddly-called Vital Wheat Gluten (vwg). This works as a bread improver, particularly with wholemeal flour. Apparently the insistence on kneading one’s bread for a long time is to ‛activate’ the gluten, which takes longer in whole flour than in white. If you add 1 tbsp vwg to 1 cup flour, it makes the dough more ‛stretchy’. I have vwg on board for making seitan, which we’ll explore a lot more thoroughly on another page, so have started adding it. It does make a difference, but it is far from necessary. Thus in the following recipes it will be shown as optional.

It’s worth noting, before going any further, that if the ambient temperature is over 25°C (about 80°F), you can use water straight from the tap – or the sea. This helps reduce one possible cause for your bread not rising properly.

Incidentally, flour varies in how much water it will absorb, so you can’t really make any hard and fast rules here. However, I’ve never found that the amount in this recipe is too much. It’s really quite messy and unpleasant to have to add more water to the dough once you’ve started mixing it by hand.

I find the best way of ensuring the water is the correct temperature, when the ambient temperature is below 20°C, is to boil ¾ cup water and mix it with ¾ from the pump

3 cups wholewheat flour 

1 tsp salt 

1 tbsp instant dried yeast 

1½ cups warm water, at no more than 45°C (110°F) 

½ tsp sugar/honey 

3 tbsp vital wheat gluten

• Put half the flour (and the vwg) into a large bowl. Add the salt (sweetener) and dried yeast and mix. Add the water and mix everything together into a smooth batter.

• Gradually add the rest of the flour, half a cup at a time. Before it’s all incorporated, you’ll have to abandon your mixing tool and get down to it with your hands. After a few minutes, you should have pleasantly yielding dough that isn’t particularly sticky. If it is, or you can’t roll it easily into a ball, add a little more flour.

• Once it comes away cleanly from the side of the bowl, gather it all together in a ball, flatten it out and roll it into a sausage. Put this into a well-greased (or oiled) ‘2 lb’ loaf tin. Flatten it down and leave it to rise until it’s about 25 mm (1 inch) above the sides of the tin.

• The dough is susceptible to cool draughts and I reckon that the best way to protect it’s to put your mixing bowl over the dough, if it’s large enough or put it in the oven. (I used to put it in a large, polythene bag: if you have one, it might be worth saving just for this purpose.) When your loaf has risen above the tin and is nicely domed, light the oven and cook it at a Moderate heat for about 40 minutes.

• Shake the loaf out of the tin and rap the base with your knuckles. It should (as they say in all the best cookery books) sound hollow. Equally to the point, it should be an appetisingly brown colour and smell delicious.

• Put it on a wire rack and try to leave it for at least 20 minutes before slicing it: warm bread doesn’t cut very easily. Usually, however, at least the crust gets cut off not long after it comes out of the oven!

Additional tips: if the bread doesn’t rise it’s usually for one of two reasons. Either the yeast has gone stale or the water was too hot. Made with cold water, bread will eventually rise, but if the water is too hot you will kill the yeast, so err on the side of coolth.

In cold places, put your loaf in a sunny spot or cuddle it up with a hot water bottle. Alternatively, put it in the oven and use a small oil lamp or pilot light to keep it warm.

Use 1½ cups seawater instead of fresh water and salt. This will not make the loaf too salty.

If you have plenty of time, you can get an even better-textured loaf by mixing in two-thirds of the flour and then leaving the batter to rise for about 20 minutes. This is also a good way of ensuring that your yeast is OK, if you have any doubts. (If the batter doesn’t start to rise, add new yeast.)

‛2 lb’ loaf tins vary in size. If your loaf seems a little undersized, use 4 cups flour (4 tbsp vwg) and 2 cups of water. The other ingredients can stay the same.

The Perfect Ovenless Loaf

For years, I tried to create perfect frying pan bread. It had to be easy to make, not too fuel-hungry, with a proper crust and of a shape that can be cut into suitable slices for toast or sandwiches. Finally, after more than a quarter of a century of experimenting, I discovered how to make the perfect, ovenless loaf.

To make this paragon of loaves, you need the following:

• a frying pan  
• a ‘1 lb’ loaf tin 
• a stainless steel bowl that will fit over the loaf tin 
• a trivet

The frying pan has to be heavy or else it will warp, and a simple cast-iron or alloy frying pan is the best for this. If your frying pan has a laminated base, experiment carefully to ensure that ‘dry frying’ won’t damage it.

If you don’t have a deep stainless steel bowl, buy one. You’ll find it endlessly useful – for making the bread dough, if nothing else.

The trivet can be the one that came with your pressure cooker. If you don’t have one, use half a dozen large nuts (as in nuts and bolts!) to keep the loaf tin away from the frying pan.

For the ovenless loaf, you need about two-thirds of the Basic Bread recipe, ie

2 cups wholewheat flour 

½ tsp salt 

1 tsp instant dried yeast 

1 cup lukewarm water, no warmer than 45°C (110°F) 

½ tsp sugar/honey2 tbsp vital wheat gluten

• Make the dough, following the instructions for basic bread, and then put it into a standard, greased, ‘1 lb’ loaf tin. 
• Put the trivet in the frying pan and stand the loaf tin on it. Cover the whole lot with your bowl and let the bread rise.  
• When it’s ready to cook, put the frying pan over a moderate heat and cook for 45 minutes. If you smell burning, reduce the heat, if you can’t smell baking bread, increase it. 
• After the requisite time, turn out the heat and remove the bowl. Leave the loaf to stand for a few minutes and then shake it out of the tin.

That’s all there is to it! And I think you’ll find that it never lets you down, as long as your yeast is fresh and your water isn’t too hot. And of course, the paragon of seagoing loaves, will be made with sea water.

Sadly, I have to add on caveat. My Origo, alcohol cooker doesn’t seem to provide enough heat for this to cook properly.

Therefore I have written a post on the Acceptable Ovenless Loaf for those of us who can't achieve perfection.

Longevity bread

 

If you haven’t made bread before, please read the recipe for Basic Bread, which goes into more detail about temperatures, rising, etc.  If you don't have an oven, follow the directions for: The Perfect Ovenless Loaf

I call this ‘Longevity Bread’, because it has so many good things in it that you should live forever! I reckon that all whole grain bread is good bread, but this has extra goodies, which the pundits would have you believe are health enhancing. There’s every chance, of course, that none of the ingredients actually do make any difference to your health, or risk of cancer, or whatever, but as they won’t do you any harm and because the end result tastes very good, this is a recipe that I use a lot. As you must have access to the Internet to be reading this, I’ll let you look up all the health benefits of the ingredients yourself.

The extras are: pumpkin seeds sunflower seeds, flax seeds (linseed), black and white sesame seeds and hemp seeds. I make up a large batch at a time in the proportion of 2:2:1:1:1:1.

2 cups wholewheat flour 

2 tbsp vital wheat gluten 

1 tbsp instant dried yeast 

1 tsp salt 

½ tsp sugar/honey 

½ cup of mixed seeds 

• 1½ cups water no warmer than 45°C (110°F) 
  

• Put 1 cup of flour (and the vwg) into a bowl, yeast, (sweetener) and salt. 
• Add the seeds and mix everything together. 
• Add the water and stir well until you have a smooth batter. 
• If you have plenty of time, allow this batter to rise for 20 minutes or so. This seems to lead to slightly better-textured bread. 
• Gradually add the rest of the flour, half a cup at a time. Before it’s all incorporated, you’ll have to abandon your mixing tool and get down to it with your hands. After a few minutes, you should have pleasantly yielding dough that isn’t particularly sticky. If it is, or you can’t roll it easily into a ball, add a little more flour. 
• Make a ball of the dough, flatten it out and roll it into a ‘sausage’. Put it in a greased ‘2 lb’ loaf tin and smooth it down. Cover and leave to rise. 
• Let the dough rise in a warm place for as long as is required. It should have doubled in size and be above the sides of the loaf tin when fully risen. 
• Bake in a Moderate oven for 30 to 40 minutes. When you take the loaf out of the tin, it should ‘sound hollow’ when you rap it with your knuckles. 
• Put it on a wire rack to cool. 

Variations:

• Use seawater instead of fresh water and salt. 
• Alter the seed mix to suit your own preferences. 
• Add coarsely chopped nuts. Hazelnuts are particularly good; walnuts are a bit dominating; Brazil nuts will give you your selenium allowance, which is something that is deficient in a lot of soils and therefore diets.

Cheese bread

 

The following is a lovely, crusty bread recipe, which tastes delicious and goes very well with soup or salad. I suggest making a smaller loaf than usual – ‘1 lb’ – because you will probably eat most of it at one sitting, although the fat from the cheese means that the loaf should keep well.

If you’ve never made bread before, please read the recipe for Basic Bread, before making this one. If you don’t have an oven, follow the directions for The Perfect Ovenless Loaf.

2 cups wholewheat flour 

2 tbsp vital wheat gluten 

½ tsp salt 

1 tsp instant dried yeast 

2 tbsp olive oil 

½ tsp honey/sugar 

1 cup lukewarm water 

¾ cup grated cheese

• Put half the flour and the vwg) into a large bowl. Add the salt, dried yeast (sweetener) and olive oil. Stir in the water. Mix them together into a smooth batter. 
• Add the cheese. 
• Gradually add the rest of the flour and knead the dough for a few minutes. Roll it into a sausage and put this into a well-greased (or oiled) ‘1 lb’ loaf tin. Flatten it down and cover. 
• Leave the bread to rise until it’s about 25 mm (1 inch) above the sides of the tin. 
• When your loaf is ready to cook, light the oven and cook it at a Moderate heat for about 30 minutes.
  

To enjoy this loaf’s flavour at its best, eat it warm. 

Variations:

• Use seawater instead of fresh water and salt. 
• If you have an oven, you can also use this dough to make up to 8 individual rolls.
  

Herb bread

The following is a simple bread recipe, which tastes delicious and goes very well with soups such as mushroom or leek. I suggest making a smaller loaf than usual – ‘1 lb’ – because you will probably eat most of it at one sitting. If you’ve never made bread before, please read the recipe for Basic Bread, before making this one. If you don’t have an oven, follow the directions for The Perfect Ovenless Loaf.

You can use fresh garlic, if you prefer, but the flavour of the dried seems to permeate the bread more effectively than does fresh.

2 cups wholewheat flour 

2 tbsp vital wheat gluten 

½ tsp salt 

1 tsp instant dried yeast 

2 tbsp olive oil 

½ tsp sugar/honey 

1 cup lukewarm water 

1 tsp dried, minced garlic 

1 tbsp Annie’s Mixed Herbs

  

• Put half the flour (and the vwg) into a large bowl. Add the salt, dried yeast, (sweetener) and olive oil. Stir in the water. Mix them together into a smooth batter. 
• Add the garlic and herbs. 
• Gradually add the rest of the flour and knead the dough for a few minutes. Roll it into a sausage and put this into a well-greased (or oiled) ‘1 lb’ loaf tin. Flatten it down and cover it. 
• Leave the bread to rise until it’s about 25 mm (1 inch) above the sides of the tin. 
• When your loaf is ready to cook, light the oven and cook it at a Moderate heat for about 30 minutes.
  

To enjoy this loaf’s flavour at its best, eat it warm. 

Variations:

• Use seawater instead of fresh water and salt. 
• If you have an oven, you can also use this dough to make up to 8 individual rolls.

Olive Bread

This is a full-flavoured bread, good with soups and salads. The following recipe makes a ‘1 lb’ loaf.

If you’ve never made bread before, please read the recipe for Basic Bread, before making this one. If you don’t have an oven, follow the directions for The Perfect Ovenless Loaf.

2 cups wholewheat flour 

2 tbsp vital wheat gluten 

½ tsp salt 

1 tsp instant dried yeast 

2 tbsp well-flavoured olive oil 

½ tsp honey/sugar 

1 cup lukewarm water 

12 black olives, stoned and quartered 

 

• Put half the flour (and the vwg) into a large bowl. Add the salt, dried yeast, (sweetener) and olive oil. Stir in the water. Mix them together into a smooth batter. 
• Throw in the olives, pour in the oil and mix well. 
• Gradually add the rest of the flour and knead the dough for a few minutes. Roll it into a sausage and put this into a well-greased (or oiled) ‘1 lb’ loaf tin. Flatten it down and cover it. 
• Leave the bread to rise until it’s about 25 mm (1 inch) above the sides of the tin. 
• When your loaf is ready to cook, light the oven and cook it at a Moderate heat for about 30 minutes.
  

To enjoy this loaf’s flavour at its best, eat it warm. 

Variations:

•  Use seawater instead of fresh water and salt. 
• If you have an oven, you can also use this dough to make up to 8 individual rolls. 
• Use green olives, stuffed olives or a mixture. This can result in a particularly attractive loaf. 
• Serve with olive oil instead of butter.

 

Sun-dried tomato bread

The following makes attractive-looking bread that is wonderful with Italian-style soups, or salad. I suggest making a smaller loaf than usual – ‘1 lb’ – because you will probably eat most of it at one sitting.

If you’ve never made bread before, please read the recipe for Basic Bread, before making this one. If you don’t have an oven, follow the directions for The Perfect Ovenless Loaf.

2 cups wholewheat flour 

2 tbsp vital wheat gluten 

½ tsp salt 

1 tsp instant dried yeast 

½ tsp honey/sugar 

1 cup lukewarm water 

8 sun-dried tomatoes in (olive) oil

• Put half the flour (and the vwg) into a large bowl. Add the salt, dried yeast (sweetener) and olive oil. Stir in the water. Mix them together into a smooth batter. 
• Using scissors, cut the sun-dried tomatoes into quarters, over the bowl so that the oil drips over the dough. Mix in the pieces of tomato. 
• Gradually add the rest of the flour and knead the dough for a few minutes. Roll it into a sausage and put this into a well-greased (or oiled) ‘1 lb’ loaf tin. Flatten it down and cover it. 
• Leave the bread to rise until it’s about 25 mm (1 inch) above the sides of the tin. 
• When your loaf is ready to cook, light the oven and cook it at a Moderate heat for about 30 minutes. To enjoy this loaf’s flavour at its best, eat it warm. 

Variations:

• Use seawater instead of fresh water and salt. 
• If you have an oven, you can also use this dough to make up to 8 individual rolls. 
• Add 1 tsp basil with the salt, for a change. 
• If you have any pesto on board, combine this with the dough.
  

'Zebedee' bread

Zebedee Bread

This is the bread to make if you’ve forgotten all about it and want bread in a hurry. I call it Zebedee bread, because my friend, Alan, always makes it for his guests. It’s chewy and delicious, especially made with wholewheat flour and is absolutely foolproof so long as you have fresh baking powder and let the frying pan get hot enough. The amounts sound a bit fussy, but 1 cup of flour really doesn’t make quite enough bread for two.

1⅓ cup flour 

¼ tsp salt 

1 rounded tsp baking powder 

⅔ cup water 

 

• Light the cooker and put a heavy frying pan over the flame. 
• Put the flour, salt and baking powder in a bowl and mix them. 
• Add the water and mix until a soft dough is formed. 
  
• Knead this for a few moments on a floured board, adding more flour if necessary, so that the dough is no longer sticky and is easily handled. 
• Form into four flat rectangles. Either roll these out to about 1 cm (½ in) or flatten them out with your hands. 
• Cook them 2 at a time over a fairly high heat, in the frying pan, turning occasionally. 
• Serve warm.

Toast - and how to make a stove-top toaster

 

 

Toast is always popular at breakfast, but not everyone has a grill. You can make acceptable toast by simply heating a good-quality frying pan and toasting the bread on both sides, but it's not as good as that made with an open flame.  You can, however, make excellent toast on top of the cooker using a specially-made toaster. There are many so-called toasters fobbed up on the unwitting public by sadistic manufacturers. They’re apparently designed so that you can cook four slices at a time. In fact, they’re usually too small to take more than one piece of bread at a time and all they do to that, is to make it vaguely warm and slowly dry it out. In a word, they’re useless. The best way to toast a slice of bread quickly is to support it horizontally over the flame.

Camping toasters that work, do exist and are easy to buy in Oz and NZ. Unfortunately, the wire mesh is far too thin and soon burns out. 

 

Your best bet is to copy the style, but make it yourself. To make a toaster, what you need is some fine stainless steel mesh and some 3 mm (1/8 in) brass wire. Cut the mesh 175 mm (7 in) square. Make a wire framework about 150 mm (6 in) square, with a leg at each corner. The legs need to be about 40 mm (1½ in) high and are fabricated by bending the brass at right angles and then back along itself, thus creating a loop. Cut the corners of the mesh and wrap it over the framework you have just made, leaving a 10 mm (1/2 in) overlap, which you squeeze flat with pliers. Now take some more brass wire and thread it through the legs so that you create another 150 mm (6 in) frame. Cross it with two or three more lengths of wire. You may need to heat the brass to get it to bend and it’s probably easier to seize the cross wires on with some thin wire rather than trying to bend the brass wire. The result may not be particularly elegant, but never mind. A final refinement is to take another length of brass wire and form it into a handle.

To use the toaster, simply put it mesh side down over the flame and put your bread on the wire rack. It can also be used for poppadums, which will cook perfectly and very quickly this way and I also use mine for roasting aubergines, for Mock Caviare, and peppers (see recipes).

WHAT TO PUT ON TOAST FOR BREAKFAST

Well, there are heaps of things to choose from and they also vary from culture to culture. Sticking to the more usual spreads:

• Just butter

• Marmalade
• Jam/jelly/conserve/preserve
• Peanut/sunflower/nut butter or tahini
• Honey
• Marmite/Vegemite/yeast extract
• Hummus
• Lemon curd
• Dulce de leche (for those with a really sweet tooth) (see recipe)
• Mashed bananas

Or any of these in combination: for example I love peanut butter and Marmite; a friend enjoys tahini and honey; and USAnians apparently combine peanut butter and jelly.

Things like cream cheese are also appealing, but generally require either eating every day or refrigeration.

A really wonderful spread is Pic's Big Mix. I’m not sure if it’s available outside New Zealand (yet. His peanut butter, some of the best I have ever eaten, is now being exported to many countries).  So I have made up a recipe you can make yourself.  Pic's business, by the way, is one of the few B Corp outfits in New Zealand: another reason for buying his peanut butter.