Bushcraft Baking: Bannock Bread

Bannock Bread

2 Cups flour
½ Teaspoon salt
1 Tablespoon Baking Powder
2 Tablespoons Sugar
2 Tablespoons Powdered Milk
½ Cup Shortening

Before I had a food processor, I would blend together all the dry ingredients and then cut in the shortening using a fork or a shortening cutter.

Now in the modern age with a food processor, I put everything except the shortening into the food processor and pulse it a couple times to combine the ingredients.

Then I put the shortening in and pulse the unit until everything is nicely blended. It only takes a minute or two and you end up with a mix with the consistency of a commercial biscuit mix.

For backpacking or when I want to travel light, I measure out about 1 ½ cups into separate zip close bags, label them with the date and what is in them and how much water to add. As in the video, I can then add the water to the bag and mix the bannock dough right in the bag.

On longer canoe trips or car camping where weight is not as much of an issue, I have a bulk package and then measure out mix as it is needed. I can either put the needed amount into a plastic bag or mix it in a small pot.

To cook, preheat a well-greased or oiled pan and then toss the dough in. You can flatten the bread out by doing what I did, putting oil on a spatula or by wetting your hands and pressing it down.

Then cook it covered over a low fire, checking every so often to see how it is doing. When one side is well browned, just flip it over, cover and cook it until it is done and golden brown.

If you have never tried making bannock bread while camping, it is something you should try. It is easy to do and provides a real treat.

One additional thought, when wild berries are in season, toss in a handful of blueberries, a bit more sugar and possibly a little extra water. No wild fruit, then locally grown blueberries work great too. You end up with a fantastic blueberry bread that is a treat to have with a cup of coffee or tea.

So try this out, you will not be disappointed.

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