A great belly filler, versatile and light in weight. The Bannock is a
traditional bread originating from Scotland. The recipe below is my
version of it as I have a sweet tooth, but you can put anything into the
mix, meat, fish, dried fruit etc. Too make life a little easier I
sometimes make the Bannock mix at home, and just add water when in camp.
Here’s how I do it.
2 cups of plain flour
1 cup of fine milk powder
1 tea spoon of baking soda/powder
½ cup of caster sugar
all the ingredients together in a bowl or Billy can, then add water in
small increments until you have a dough like textured ball. From here
the cooking methods are many. Here’s a few of mine.
1. If you
have oil or butter add this to a frying pan. When sizzling place in the
Bannock mix and flatten with the back of the hand. Fry until golden
brown then add a little more oil or butter and fry the other side. This
is a great way if you want a sweet Bannock, even better if you add in
some dried fruit.
2. If you have a stew or soup, take this off
the boil and add in the Bannock that have been rolled into small
dumplings. Only push the dumplings in so they are half submerged, then
place the lid on the pot. Wait 10 minutes and they will be ready. Its
best for savoury foods to omit the sugar, and add in salt and pepper.
This is the easiest method if you have a fire. Make a Bannock mix and
split into four. Take a green stick around arms length and index finger
thick and strip the bark off around half way. Push the stick into the
ground bark end first, so the peeled end can be warmed over the fire.
Roll the Bannock into a sausage, and wrap it around the stick in a
spiral. Eat when golden brown straight off the stick. This method is
really quick, and there is no washing up.
4. If you have a cast
iron pot or Dutch oven, make a mix while the pot is warming by the fire.
For a savoury bread add in a little flour to the bottom of the pan to
stop the Bannock sticking, for a sweet mix add in oil or butter. Place
the mix in the pot and put the lid on, suspend over the fire at hand
mark 5 (hold your hand just under the pot and you should be able to keep
it in position for 5 seconds before too hot. If you can not keep the
hand this long as too hot raise the height of the pot. If too cold
lower) If you have a Dutch oven with a recessed lid place hot coals from
the fire on top so the bread will cook from both sides. For a normal
pot turn the lid over and place coals into the dished recess.
For checking the Bannock is cooked, sharpen a green stick and
occasionally prod the bread. If dough comes out on the stick its not
ready, when the stick comes out clean its done. If the bread is cooked
but looks pale and uninteresting, prop up by the fire and brown off.
2. DO NOT DISCARD ANY UNWANTED DRY FLOUR INTO THE FIRE. IT IS FLAMMABLE.