Recipe #1 Simple bannock
2 ½ cups of flour
2 tsp baking powder
½ tsp salt
3 tblsp lard
1 cup cold water (approx)
Let's not forget the all time easiest campfire bread....BANNOCK!
Mix the dry ingredients together in a large bowl. Add the lard and mix in thoroughly. Gradually add the water (you may not need it all) and mix until the dough is thoroughly dampened, but not sticky.
Knead the dough on a floured board for 30 seconds. Flatten the dough to 1/2" thick. Cut into 8 pieces, and fry in a lightly greased frying pan, on medium heat, for 12-15 minutes each side.
Recipe #2: Bannock for six
3 cups of white flour
2 cups of whole wheat flour
½ cup of bran
½ cup of wheat germ
2 tbsp of baking powder
1 tsp of salt
2/3 cup of shortening
2/3 cup of milk powder
Tips for making Bannock
There are no rules. As you can see, the two recipes listed above are quite different. Bannock is usually made from whatever ingredients you have on hand. The recipe will be altered to create the type of mixture you require, for whatever method you are cooking it. Minimum ingredients would include some type of flour, and a liquid to bind the flour together. I have eaten bannock made from just flour and water, cooked on a hot rock, in an open fire, and I found it to be delicious. However, if you took the same two ingredients, and mixed in too much liquid, you will create a great glue for paper mache. In order to make great bannock, you must practice, practice, practice. Typical bannock recipes might include ingredients from the following categories:
white all purpose, whole wheat, cracked wheat, etc…
Exotic types of flour could include flour made from the roots of plants, and the inner bark of trees.
butter, margarine, cooking oil, bacon grease and lard are among the modern favorites
nice if you want the bannock to be fluffy and light in texture.
a pinch will help bring out the flavors
brown is my favorite.
Always thourally mix the dry ingredients, then add the fat and mix again until it is all absorbed. Lastly add the water, a little at a time, until you have a dough of the right consistency for your cooking method.
There are many things you can add to Bannock to alter it's taste.
* flavored instant oatmeal can change taste and texture
* milk, either powdered or dry, will cause the bannock to brown when baked
* adding cornmeal, or rolled oats can change the texture
* any sweet liquid can be a substitute for both sugar, and moisture.
Some examples are corn syrup, maple syrup, honey, orange juice, Baileys, etc…
* add instant coffee, or cinnamon
* try adding candied fruit, brown sugar, and cinnamon for a dessert style bread.
Cooking methods can change both taste and texture
* Baking in an oven usually produces a light, airy type of bannock
* If you roast it over, or in an open fire, the bannock will pick up some of the smoke flavor of the fire.
* It will absorb the flavor of any type of fat you fry it in.
* If thinned out, and poured into a hot, dry skillet, you will have hot cakes
* You can steam raw dough on top of any type of stew to create dumplings.
Experiment with different combinations of ingredients and cooking methods in order to discover which work best for you. To help you along, try some of the recipes listed below.
Mix up your favorite Bannock recipe.
Add dried fruit. Wrap and seal in foil,
Bury it at bottom of fire for about half an hour. Extract cooked fruit bread from foil.
The outside will probably be burned, and can just be committed to the flames.
The centre can be removed, smothered with butter, and enjoyed.
Bannock on a stick
When in the bush, this is probably one of the easiest ways to cook bannock, and there are no dishes to clean. You should use a green stick. The bark can be left on, or taken off, as desired, but you should try and find a stick that does not have a bitter taste to it, or the bitterness will be absorbed by the bannock. Just take a strip of bannock and wrap it around the green stick, so it looks like the stripe on a candy cane. Set up a rest so you will not have to hold the stick over the coals.
It is not very difficult to master the art of cooking this way if you remember one simple thing. The heat has to have time to penetrate inside whatever you are cooking. If you have your food too close to the fire, it will burn on the outside, and still be cold, or raw on the inside. Rule of thumb tells you to keep larger items farther away from the fire, so they will cook slower and more evenly than smaller items.