Here are a couple of bbq/grill breads that I located....
Whole Wheat Trail Bread
Sturdy Graham Rounds
* Exported from MasterCook *
Whole Wheat Trail Bread
Recipe By : "Backpacker's Cookbook", Margaret Cross and Jean Fiske
Serving Size : 6 Preparation Time :0:00
Categories : Breads Bbq/Grilling/Camping
Whole Grain & Cereal Breads Bread Bakers Mailing List
Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 C Warm Water -- about 155 degrees F
1 Tbsp Active Yeast
2 Tsp Salt
1/2 C Dry Milk
2 Tbsp Honey
2 Tbsp Molasses
1/4 C Sugar
1/2 C Vegetable Shortening
2 Eggs
3 C Flour, All-Purpose
2 C Whole-Wheat Flour
1/2 C Wheat Germ
1. Combine water and yeast and let set for about 5 minutes.
2. Mix in salt, milk, honey, molasses, sugar, shortening and eggs.
3. Add the white flour and blend in well.
4. In another large bowl add the whole-wheat flour and wheat germ. Pour the
yeast mixture over this flour and blend very thoroughly. Cover and let rise
in a warm place for about an hour.
5. Turn dough out onto a well-floured surface and knead vigorously. Divide
dough into 6 equal portions and shape into loaves.
6. Grease 6 small bread pans (3 x 5 in.) and place dough into them. Brush
tops of loaves with oil and let rise for about an hour.
7. Bake in a pre-heated oven at 375° F. for about 30 minutes. Turn loaves
out onto a rack to cool.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Sturdy Graham Rounds
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 48 Preparation Time :0:00
Categories : Breads Grill/Camping Recipes
Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 C Whole-Wheat Flour -- unsifted
Or Graham Flour
2 Tbsp Sugar
1/4 C Warm Water
1 Tbsp Dry Yeast
3 Tbsp Vegetable Oil
2 1/2 C All-Purpose Flour -- as needed
Enriched
2 C Warm Water
2 Tsp Salt
2 Tbsp Minced Onion -- Note 1
Note 1: May substitute grated orange peel and 1/2 tsp cumin.
1. Disolve yeast and sugar in 1/4 cup warm water and let sit for several
minutes.
2. Add graham flour, 1/2 c unbleached flour, salt, onion to a large mixing
bowl.
3. Add yeast, oil and 2 cups water to bowl. Mix very thoroughly.
4. Add 1 1/2 c unbleached flour more, mixing with heavy spoon.
5. Turn out dough onto floured surface, knead until smooth and elastic,
about 10 minutes, adding more flour as needed to prevent sticking.
6. Put dough in an oiled bowl, cover, and let rie until doubled in size.
7. Punch dough down, divide into 24 equal parts. Shape each into a ball,
then flatten to 1/2 inch thick.
8. Place onto a greased cookie sheet and let rise until doubled, about 30
minutes. Bake at 425F until lightly browned. Remove and cool on a rack.
9. Split each like an English muffin, return halves to oven, split side up,
and bake at 150-200F until crisp and dry throughout, about 2-3 hours.
- - - - - - - - - - - - - - - - - -
NOTES : Use with cheese spreads, peanut butter, jam or hunks of salami.