Slow Food

Freshly baked rolls directly from the Dutch Oven

This time, we are posting two recipies "from the road" ... Food, for us, certainly is an important part of the travel experience and we love to experiment with local spices, ingredients and recipes.

At the campsite "Ons Dorpke" in Kiskunmajsa in Hungary, actually the most familistic campsite we have experienced so far, we sat around the campfire with the Belgian baker Marc and his wife Ilona whose parents originally came from Hungary. In planning dinner for the next following evening, we decided to cook together and combine Lecsó, a typically Hungarian recipe, with fresh rolls baked in our Dutch Oven (we have a Petromax Feuertopf). The following two recipies were tested on that evening and proved to be a really tasty, simple and cheap meal that can easily be cooked over the campfire / in the campfire ... and wonderfully goes along with a bottle of good Hungarian red wine.

Home-made Dutch Oven Rolls:


  • approx. 800 to 900g wheat flour (that's what we used; I'm sure, you could experiment with other flours as well)
  • 2 portions of dry yeast (roughly the same as 50g of yeast; sufficient for 1kg flour)
  • 3 tablespoons of salt
  • water
  • (1 to 3 soup spoons of olive-oil if you want the rolls to be fresh for another day)

Mix the dry yeast with a glass of warm water and put aside. Mix about one third of the flour with water (if you want to add oil, it's the right time now) and knead it. Then add the yeast and work it in thoroughly. Knead the dough until it has an evenconsistency. Add more flour and more water. In between you add about 3 tablespoons of salt (don't do it before, as it will harm the yeast's activity!) ... At the end of the kneading process, the dough should have the consistency of well-chewed chewing gum (but it should not stick to fingers or the bowl you knead it in! ... if it does, the dough does not have the right consistency!). Let the dough rise for at least half an hour (it's better to give it some more time!).

Preheat the Dutch Oven in the fire for about five minutes (closed).

Cover the bottom of the Dutch Oven with oil and then add enough flour so that the bottom of the Dutch Oven is covered completely about 1 to 2 mm high.

Form small rolls (they should fit into your cupped hands) and put six to eight of them into the Dutch Oven. Dab the top of the rolls with water to give them a brown crust later. Give them enough space to rise.

Put the Dutch Oven next to the fire for another ten to twenty minutes, first one side and then turn around the Dutch Oven after about five/ten minutes.

Put the Dutch Oven in the hot coals and cover the Dutch Oven's top with hot coals as well. If the fire is too hot, add some water around the Dutch Oven (on the fire and NOT directly on the Dutch Oven as that would harm the cast metal!).

After about 15 minutes in the fire, the rolls are ready.

Preheating the Dutch-Oven

Unbaked dough pieces

Rising period

Dutch Oven in Fire

Fire too hot

Freshly baked rolls

Home-made Hungarian Lecsó


  • sunflower oil
  • 1 to 2 onions
  • white Hungarian bell pepper (one bell pepper per person)
  • tomatoes (one per person)
  • a small tin of tomatoe paste
  • water
  • Hungarian Salami (according to taste)
  • salt, pepper, bell pepper powder (sweet) (according to taste)

Fry the onions in the sunflower oil until they are brown and then add the bell pepper. Let it fry for some time and stir from time to time. When the bell pepper starts to get brown add the tomatoes and let the vegetables simmer for some minutes. Add tomatoe paste, some water, salt, pepper and bell pepper powder and then the sliced Hungarian Salami. Let the Leczo simmer for about half an hour with the lid open until it's ready to be served.

Leczo with roll

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