Bannock Bread

By BlueSchmoo

These recipes will make a medium flat loaf to serve 3 – 5 campers. It should not be doubled – if you need more make more loaves, a larger batch will probably burn before getting done inside.
The amount of water needed isn’t precise. Start with 1/2 cup, then add a couple tablespoons at a time until you have a doughy lump.

Ingredients

• Basic Bannock Bread Recipe:
• 2 2 2 cups flour (corn or wheat)
• 1.5 1.5 1.5 tsp. baking powder
• 1 1 1 tsp. salt
• water
• Better Bannock Bread Recipe:
• 2 2 2 cups flour (corn or wheat)
• 1.5 1.5 1.5 tsp. baking powder
• 1/2 1/2 1/2 cup powdered milk
• 1 1 1 tsp. salt
• 2 2 2 tbsp. shortening/butter/margarine
• water
• Tips:
• to all dry ingredients at home and store in a ZipLoc gal-size freezer bag to pack for camp. Then just add water and mix right in bag.
• to using the shortening/butter/margarine recipe, you can cut it into the dry mix, (use a pastry cutter or a couple butter knives), at home too – BUT… don’t add the baking powder until you get to camp and are ready use the recipe!
• to best results – shake bag well before adding water to make sure ingredients are thoroughly mixed, then make your dough quickly. The longer you take mixing, the flatter your loaf will be.
• Variations and extras:
• 1 to cheesy Bannock – add 1 cup shredded cheddar cheese to recipe
• 8oz. a breakfast treat, add 8oz. cooked sausage, finely crumbled

Details

Adapted from campingwithgus.com

Preparation

Step 1

Skillet: (cast iron works best)
Cover skillet with a lid or foil and cook over a low bed of hot coals – low heat is important to allow the inside to get done before the outside burns.
Flip once after about 10 minutes.

Most important tip:
Low heat! The bannock will quickly burn if you put it over too hot coals. The key to good bannock is slow cooking over low coals.

Dutch oven:
Same as the skillet above, except you won’t have to flip the loaf because you will also be using hot coals on the top of the Dutch oven. It will still take 20 – 30 minutes in a 350° Dutch oven. (16 coals on top, 10 underneath)
*See how many coals to use with this Dutch oven heating chart

Bannock Bread on a stick
On a stick:
Form the dough into a long snake, approx 1/2″ thick, and spiral wrap around the stick. (as shown)
*If the dough is too thick the outside will char before the inside gets done.

Slowly rotate the stick over hot coals. *This can be cooked over a slightly hotter bed because it is being rotated, and should only take about 10 minutes to cook.