No Knead Bread is the latest recipe featuring the Omnia Oven camp oven

Several months ago we featured several recipes from our friends at Omnia Oven, an exceptionally clever camp oven that’s versatile for both home and the backcountry. This recipe features No-Knead bread and is easy to bake and delicious! And yes, you can make it without a conventional oven. You just have to remember to start it far enough in advance!

Prep Time 30 mins
Cook Time 1 hr
Rising Time 20 hrs
Total Time 21 hrs 30 mins
Servings:  10 slices

Ingredients

• 3 cups flour
• 1/4 teaspoon yeast
• 1-1/4 teaspoons salt
• 1-1/2 cups water
• 1/4 cup sesame seeds, cornmeal, oatmeal or wheat bran (optional)

Instructions

1. In a large bowl combine flour, yeast, and salt.
2. Add water, and stir until blended; dough will be shaggy and sticky – don’t be alarmed that it doesn’t look like “typical” bread dough. Cover bowl with a plastic bag.
3. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70° F.
4. Dough is ready when its surface is dotted with bubbles.
5. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Many recipes say to “Cover loosely with plastic wrap and let rest about 15 minutes” but I just let it sit, uncovered, while I rinse out the bowl.
6. Using just enough flour to keep dough from sticking to your work surface (I use a nonstick jelly roll pan) or to your fingers, use your fingertips and sort of roll the dough around until it becomes a ball, about 30 seconds.
7. Put the dough back into the bowl, cover it with the plastic bag again, and let it rise about an hour.
8. Grease the Omnia Stove Top Oven with butter, shortening or other solid fat (in a pinch, you can use vegetable oil, but sometimes the bread will stick). Do not use the silicone liner as the bread won’t get a crunchy crust. Sprinkle sesame seeds, corn meal or oatmeal heavily over the greased pan so that it forms a coating.
9. With the bread dough still in the bowl, gently make a hole in the center by poking your finger and wiggling it around some (try not to totally flatten the dough):
10. Then carefully lift the dough out and place it in the Omnia, fitting the center hole over the center of the Omnia
11. Place cover on pan and let dough rise another hour.
12. Place Omnia base plate on burner and preheat on high for three minutes (time it, don’t guess). Place covered pan with dough on the base plate and leave burner on high for 1 minute — again, time it
13. Turn burner down to just slightly over medium and bake for approximately 60 minutes. Top of bread will not develop the dark golden brown color that bread baked in a conventional oven does.
14. The best way to test for doneness is with an instant-read thermometer. Stick it into the center of the loaf, away from the pan. When the bread is done, it will read at least 210° F. If you do not have an instant-read thermometer, the top of the bread should look totally dry and the edges be very slightly separated from the pan.
15. Remove bread from pan to cool. While it’s tempting to cut into it immediately, wait at least 30 minutes and it will be much easier. If you are putting the whole loaf on the table, I usually do so with the bottom side up  as the bottom does get a pretty brown color but the top does not.

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