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Easy Jiko Bread Recipe

Easy Jiko Bread Recipe | How to Bake Bread Without an Oven

This easy jiko bread recipe is soft, tasty, and healthy—made with a mix of atta (whole wheat flour) and all-purpose flour. Perfect for baking bread without an oven, using just a jiko and simple ingredients. A great homemade bread for family meals. Plus, don't miss the video tutorial at the end of this post for extra guidance.
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Prep Time 15 minutes
Cook Time 25 minutes
Proofing Time 1 hour
Total Time 1 hour 40 minutes
Course Bread, Breakfast, Snack
Cuisine African, kenyan
Servings 6 pieces (medium scone-like bread rolls)

Equipment

  • 1 Mixing Bowl
  • 1 Wooden Spoon
  • 1 clean towel or cling film
  • 1 7-inch baking pan and wide lid
  • 1 knife/scraper
  • Jiko (charcoal stove)
  • Measuring cups & spoons as needed

Ingredients
  

  • 2 cups flour (1 cup atta/whole wheat, 1 cup all-purpose)
  • 2 tbsps sugar
  • ¾ tsp instant yeast
  • ¼ tsp salt
  • 1 egg, beaten
  • 2 tbsps vegetable oil
  • Slightly less than 1 cup of milk
  • 1 tsp margarine (or fat) to grease the pan and a little flour to dust the pan
  • Egg wash for finishing

Instructions
 

  • Mix the Dry Ingredients
    Combine the flours, sugar, and yeast in a bowl.
    Add salt later, so it doesn’t come into direct contact with the yeast.
  • Add Wet Ingredients
    Make a well in the center, add the egg and oil, then gradually pour in milk. Mix with a wooden spoon first, then knead with your hands to form a soft dough.
  • Knead and First Proof
    Knead the dough for 3–5 minutes, coat lightly with oil, and cover with cling film or a towel.
    Proof in a warm place for about 40 minutes to an hour until doubled in size.
    (Tip: use the “microclimate” method with warm water under the bowl if proofing indoors.)
  • Shape the Dough
    Punch down the dough, knead briefly, and divide into six equal portions.
    Shape each into a round “scone” and arrange in a greased, floured 7-inch pan.
    Cover with foil or a clean towel and allow to proof again for 20 minutes.
    Brush the surface of the bread rolls with egg wash.
  • Bake on the Jiko
    Ensure you are working with a well-lighted jiko.
    Remove most coals.
    leave very few coals at the bottom
  • Set the pan on the jiko, cover with a wide lid, and put several hot coals on top (on the lid).
  • Bake for 25–30 minutes, checking from 12 minutes onward.
    Remove the top coals once the bread has browned, then finish baking with just bottom heat.
  • Final Touch
    Once baked, brush the bread with margarine or butter to keep it soft. Cool slightly before serving.

Video

Notes

Why You’ll Love This Recipe

  • Healthy: Mix of whole wheat and all-purpose flour.
  • Simple: No oven, no mixer, just a jiko and basic tools.
  • Affordable: Uses everyday pantry ingredients.
  • Versatile: Works with an oven or gas stove too.
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