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Bannock Bread

Basic Bannock Mix

From: artofmanliness.com

1 cup flour (white or a mixture of white and whole wheat)
1 tsp. baking powder
1/4 tsp. salt
1/4 cup dry milk powder
1 tbsp. shortening
(Water to make up)
seasonal fruits/nuts/berries (optional)

Make the mix at home ahead of time. Sift dry ingredients, and cut shortening in with a pastry cutter or two knives until you have a granular, corn meal-like mixture. Package in zip-lock freezer bags. Double bag it if you’re going to be on a long trip. I’ve found that you can make large batches at once and make enough bannock mix for a trip in about fifteen minutes. Just make sure you sift the dry ingredients well, so you don’t get leavening problems.

Baking bannock is relatively simple once you get the hang of it. Your first ones will be dark and maybe burnt on the outside and gooey on the inside. Don’t despair, just pretend it’s a jelly donut and try again. The key is a consistent heat. While flames don’t indicate a bad cooking fire, red glowing fires from hardwood are best.

1. Start with a small cast iron frying pan and oil it well.

2. Pour some water (how much depends on preference and humidity) into the bag and squoosh it around in the bag. Because the water and baking powder form carbon dioxide to make the bread light, the faster you go from mixing to skillet, the lighter your bannock will be. It doesn't matter if there are lumps.

3. Squeeze the mix out of the bag and onto the warmed pan (not scalding hot — if the oil is smoking, it’s way too hot). The pan can be warmed over the fire if you have a grate, or leaned against a few logs near the heat source. It shouldn’t hiss or sizzle. Be patient and the bread will start to rise slowly.

4. When your bannock starts to look loaf-like, flip the loaf. Keep turning it until it looks done.

Variations

From camprecipes.com

BREAD: Add a handful of sugar to some of the mix. Add enough water to make a soft dough, handling as little as possible. Pat into a 1" thickness the size of a dinner plate. Place in a preheated & greased skillet. Brown one side well, turn & prop skillet at angle so heat reaches both sides. Takes about 15-20min. to cook.

SCONES: Same as bread, but also add a handful of raisins. Cut in wedges & cook as in bread. (Wild berries are wonderful in these!)

PANCAKES: Add two beaten eggs, sugar& enough dry or fresh milk to make a thin batter.

BISCUITS: Add about 1/2-2/3 cup of milk to 2 cups of mix. Add a bit of sugar for sweet biscuits. Mould quickly into a 1" thick sheet & cut in rounds with an empty tin can. Place on a greased skillet with a space between each. Place a foil tent over skillet to trap and circulate the heat.

DUMPLINGS: Add 2 teaspoons baking powder to 2 cups of mix. Add enough water to make a soft dough.

DOUGHNUTS: Add a beaten egg, a handful of sugar,nutmeg and enough milk to the basic mix to make a stiff dough. Break off small pieces & drop in oil. Once golden brown, drain on paper towelling and eat as is or roll in icing sugar, or granulated sugar and cinnamon mixture.

BANNOCK CUPS: Make a stiff dough about the size of a tennis ball with basic mix. Press over the end of a clean-cut alder stick, about the thickness of your wrist. Cook it slowly over the coals, when done remove & fill with almost anything. For example..Saute mushrooms,onions,peppers & ground beef with your favorite seasonings. Pour into a bannock cup & serve as a main dish with a bit of gravy over all.

BANNOCK TWIST: Press stiff dough into a thin sheet. Cut into narrow strips about as wide as your finger. Spiral around a clean-cut alder stick & roast over coals turning constantly! When done eat with peanut butter or jam.