NCLivingBrit
Well-Known Member
2A Bourbon Hound 2024
2A Bourbon Hound OG
Supporting Member
Multi-Factor Enabled
So as part of my renewed interest in camping/bushcraft I've been puttering around outside a lot more, practising my flint and steel fire, trying out stoves and such, cooking etc.
Today I decided to make some bannock, since I've never done this before.
3 cups flour
2 tsps baking powder
1 tsp salt
1 and a half cups water (I'd probably drop this a little for a thicker dough, it was too thin to wrap on a stick which was my plan)
Brown sugar to taste
Cinnamon to taste
Nutmeg to taste
Raisins (or any dry-ish fruit) to taste
Mix the flour, salt, baking powder, cinnamon and nutmeg together dry.
Add the water
Stir until a dough forms
Add the raisins and knead into the dough.
If you plan to pan cook this you can have a runny dough, for wrapping around a stick and toasting you need a firmer more elastic dough.
*********************************************************************************
Once everything is mixed let set up for half an hour or so before use.
I pan cooked mine in a Lodge cast iron skillet.
First turn, broke the crust a little and made a mess.
Second turn, looking good and crusty. Smells delicious.
​
Oh yeah, cooked to perfection. Moist but not wet, crusty but not burned and really good. It's a good bit denser than regular bread.
Would definitely be a good breakfast or snack!
Nothing clever or fancy about this, but simple is often the best. I'm thinking next time I'll do jalapeno cheese.....
Today I decided to make some bannock, since I've never done this before.
3 cups flour
2 tsps baking powder
1 tsp salt
1 and a half cups water (I'd probably drop this a little for a thicker dough, it was too thin to wrap on a stick which was my plan)
Brown sugar to taste
Cinnamon to taste
Nutmeg to taste
Raisins (or any dry-ish fruit) to taste
Mix the flour, salt, baking powder, cinnamon and nutmeg together dry.
Add the water
Stir until a dough forms
Add the raisins and knead into the dough.
If you plan to pan cook this you can have a runny dough, for wrapping around a stick and toasting you need a firmer more elastic dough.
*********************************************************************************
Once everything is mixed let set up for half an hour or so before use.
I pan cooked mine in a Lodge cast iron skillet.
First turn, broke the crust a little and made a mess.
Second turn, looking good and crusty. Smells delicious.
​
Oh yeah, cooked to perfection. Moist but not wet, crusty but not burned and really good. It's a good bit denser than regular bread.
Would definitely be a good breakfast or snack!
Nothing clever or fancy about this, but simple is often the best. I'm thinking next time I'll do jalapeno cheese.....
Last edited by a moderator:
