Easiest recipe to fill a 12"x5" Dutch oven with wheat bread?

a 12 X 5 Dutch oven is about the same size of a 12" diameter oven you can use these recipes for your oven.

Dave’s Sourdough Beer Bread

1 cup whole wheat flour

2 cups all purpose flour

1 cup sourdough starter, room temperature

3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®

1 Tbs. baking powder

1½ tsp. baking soda

½ tsp. kosher salt

1 cup warm beer, the darker the more flavor

½ cup butter, melted

1 tsp. granulated garlic, optional

Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.

Serves 6 to 8

Dave’s Buttered Buttermilk Biscuits

2 c. flour

¾ tsp. salt

¼ c. + 1 Tbs. butter

1 Tbs. baking powder

½ tsp. baking soda

1 c. buttermilk

Mix all dry ingredients together in a large bowl, and cut in butter. Add buttermilk and gently mix until moist. Knead a few times on a floured surface.

With your hands, flatten dough out to 1” thick. Cut biscuits with an empty soup can, ends removed, or a cup. Arrange in the bottom of a greased, preheated 12” Dutch oven. Bake 15 to 20 minutes at about 375o or until you can smell them.

Serves 4 to 6

Easy Dutch oven Scones

2 c. flour

¾ tsp. salt

¼ c. + 1Tbs. butter

1 Tbs. baking powder

½ tsp. baking soda

1 c. buttermilk

1/3 cup. butter

½ cup Splenda®

¼ cup frozen blue berries or ¼ cup raisins and ¼ tsp. cinnamon

In a medium bowl sift together all the dry ingredients. Add butter and mix until crumbly. Add buttermilk and stir just to combine and lumpy dough results. Sprinkle berries or raisins and cinnamon over dough and kneed 4 to 5 times into dough. Scoop or roll dough to ¾” thick and cut into triangles. Place into Dutch oven and cover. Bake at 425° for 15 to 20 minutes. Serves 6 to 8

to figure out temperature ranges use your oven like a 12" oven. below is a guide and directions from one of my camp Dutch oven cook book s i have written.

Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc.

When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 325o to 350o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12” oven, take the diameter (12”), subtract 2 (10 coals). That’s the 2 in the 2/3rds rule. For figuring the number of coals for the top heat, again take the diameter of the oven and add 3. So, if you have a 12” oven, take the diameter (12”) and add 3 (15 coals). That’s the 3 in the 2/3rds rule. This rule works for any sized oven from 8” to 16”. To increase or decrease the temperature add or subtract 2 briquettes for a change of 25°

Just remember that things like wind, moisture (rain), ambient temperature, etc. have effects on oven temperature. Wind and humidity or moisture cool the oven so, you need to add extra coals. A hot summer day will need fewer coals than a cool fall day. In the summer, when baking breads, I simply let the Dutch oven sit out in the sun and led the heat from the sun warm the oven to let the dough rise. The rest of the year, I use a few coals to warm the oven.

When frying in a Dutch oven, use only bottom heat. To simmer, remove a few less than half of the coals and cover. Using briquettes provides a consistent heat source and burn at the same temperature according to the brand. Different woods, when burned down to coals, burn at different rates and temperatures. So, practice with different wood sources to become familiar with each woods characteristics. Just remember when cooking in a camp fire, use only the coals, not the flame to cook with. Also, don’t use bottom heat; pile the coals around the Dutch oven and on the top.

Dutch oven Onion Beer Bread

3 cups self rising flour

3 tbs sugar

1 tsp salt

1/2 cup onion flakes

1/4 cup dried parsley

1 can very cheep beer (light)

Mix all of the dry ingredients together. Pour the whole can of beer in. The take your hand and mix it all up. You have a moist blob of flour when your done. Don’t go adding more flour, it’s supposed to be a wet glob!

Now dump this blob into a well greased 10″ Dutch oven. Bake for 35 -40 minutes using the 4 up/4 down method using the exact amount of coals for your Dutch oven.

(What?, You better read this if you don’t know what I mean)

Set it aside to cool for as long as you can stand it.

http://www.cooking-outdoors.com/dutch-oven-onion-b...

1 cup warm water (110-115 degrees F) 1 tablespoon milk 2 tablespoons oil 2 tablespoons honey 2 tablespoons brown sugar 1 teaspoon salt 1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version) 1 1/2 cups whole wheat flour 2 teaspoons instant active dry yeast Instructions: 1. *Combine first 6 ingredients in a large mixing bowl; stir. 2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes. 3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes. 4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening. 5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed. *If you have a bread maker, you can use the dough setting to knead it for you. Just put ingredients in according to order listed.