‘Bannock” is a name for quick flat bread that originated in Scotland and was adopted by most Native Americans, voyagers, mountain men and pioneers. With a minimum of fuss and bit of practice anyone can bake a bannock loaf in a frying pan or wrapped around a stick.
Bannock is simple, cheap and always welcomed after along day of paddling or hiking.
Bannock Base (this recipe can be increased, just keep the proportions right.)
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
How to prepare –
Good bannock is mixed quickly and cooked slowly.
Pack the dry ingredients in a resealable bag. Before adding water be sure to shake the bag to mix the dry ingredients well.
If you are using a fat in to dough mix it in first until it is fully incorporated into the dry ingredients. Working quickly add cold water to the bag a little at a time (a spoonful or two) and knead the bag just until the dough holds together.
Frying Pan – Grease the heated pan lightly and form the dough into a round, flat cake. Cook slowly over the coals, or tip up to cook reflector-style. When one side is browned flip the bannock and cook until a sliver inserted into the bannock comes out clean.
Twist Bread– Form the dough into a ribbon about 1/2 inch thick and wrap spirally around a clean stick. Bake over coals (not flames) slowly turning so the whole bannock browns evenly and a sliver inserted in the bannock comes out clean.
Optional base ingredients
- 3 tbsp fat (margarine/butter, oil, bacon grease, lard)
- 2 tbsp milk powder (makes a browner bannock)
- 1 tbsp sugar
Various ingredients can be added –
- More sugar for a sweeter bannock
- Brown sugar and cinnamon in the base or sprinkled on top.
- Fresh or dried fruits (raisins and berries are a favorite, try soaking raisins or dried fruit for a half hour or so, drain before adding them to the dough.)
- Add shredded cheese and/or tomato powder for a savory bannock.
- Add a couple of tablespoons of maple syrup to the water.
- Add instant coffee.
Variations on the base ingredients
- Substitute whole-wheat flour for white flour
- Gluten free- use oat flour.
- For authentic Scottish bannock use rolled oats that have been soaked for an hour or two and drained instead of flour.