Basic Bannock Recipe
courtesy Karen Hood
This recipe for bannock will come in handy during a day hike or an overnight camping trip. Mix the ingredients at home and then seal them in a zip-lock bag. The basic mix will stay fresh for up to a month if kept sealed, dry, and reasonably cool. The quantity given will yield four bannock cakes, each approximately 3-1/2 to 4″ in diameter.
1 cup flour
1 tsp. baking powder
2 tbsp. sugar
1/4 tsp. salt
3 tbsp. margarine
2 tbsp. skim milk powder (optional)
Mix the flour, baking powder, salt, and milk powder. Cut in the margarine by hand or with a mixer on low, until the mixture resembles a coarse meal. Seal it in a zip-lock bag. Squeeze out excess air.
Bannock on the Trail
Grease and heat a fry pan or foil. Add enough COLD water to the prepackaged dry mix to make dough. Form the dough into cakes about 1/2″ thick. Lay the bannock cakes in the warm frying pan. Hold them over low heat, rotating the pan a little. Once a bottom crust has formed and the dough has hardened enough to hold together, turn the bannock cakes.
Cooking takes 12-15 minutes. Test readiness by inserting a clean toothpick or wood sliver into the loaf. If it comes out clean, the bannock is ready to eat.
If you don’t have a fry pan …
Roll the dough into a ribbon, no wider than an inch. Wind this around a preheated green hardwood stick and cook over a fire, turning occasionally, until the bannock is cooked.