I don’t like to toot my own horn. Much. But in the case of bannock bread, I am a rockstar. I make some super awesome bannock bread.
I am going to share my bannock secrets with you so you can be Wilderness Gourmet rockstars too. You are welcome.
Bannock is a Scottish word meaning scone. It was a staple of the First Nations People, traditionally made with root flours and natural sweeteners. Now it means tasty bread to make when camping in the backwoods of Canada. Australians make a similar bread called damper.
Kristin’s Bannock Bread
Here’s the basic recipe- 3 cups of flour (any combination), 1 teaspoon of salt, 2 tablespoons of baking powder, 1/4 cup melted butter or vegetable oil, 1 and 1/2 cup of water. Oil or butter for frying.
I mix up all the dry ingredients in a ziploc bag, then add the butter/oil and water at the campsite when ready to cook. I have 2 favourite variations.
Apple Cinnamon Fritters- Add 3 tablespoons of brown sugar, 1 teaspoon of cinnamon and ginger to the dry ingredients. Add 3-4 chopped apples with water and butter. These are a morning favourite. I confess to using too much oil when cooking them. They are camping donuts.
Herb Bread- Add ground pepper and dried herbs with the flour mix or add chopped fresh herbs just before cooking.
Now, because an open fire, poison ivy and small children does not give a blogger much free time for vlogging I’ve found you this awesome bannock making tutorial.
That’s pretty much how I do it. You don’t have to cook it as a panful, you can change it up.
- roll it on a stick to toast over the fire.
- add more water and make pancakes.
- roll the dough out and make cinnamon rolls.
- use it as a batter for fish.
- pizza dough.
- make rolls.
These are my herbed bannock rolls. We ate them as an appetizer warm with goat cheese.
Have you made bannock bread before?