The Bannock is probably one of the best known and most popular outdoor recipes. Originally from the Scottish Highlands, it was made using only flour and water. Bannock is very easy and fast to prepare and the ingredients are also uncooled long-lasting.
Especially on long wilderness treks with poor supply situation basic ingredients such as flour and rice are often taken along, which can then be used in many ways.
Ingredients for Bannock
The basic recipe for Bannok bread is quite simple:
- 1 cup of flour (200 g)
- 1-2 tablespoons milk powder (who likes it)
- 1 teaspoon Baking powder
- Oil or fat
- 1/2 cup of water
Preparing the bread
At home, you can mix the flour, milk powder, baking powder and salt and pack in portions in well-sealable plastic bags. You should have a bottle of oil with you for calorie enrichment anyway.
On the way, add only a few drops of water until a firm dough is formed (just enough to prevent it from sticking). If you knead in a plastic bag, the fingers stay clean. Of course you can test the correct portioning at home.
The dough should then be left to warm for a few minutes, for example on the edge of a campfire. This makes the dough slightly fluffier and, above all, wholesome.
Then squeeze the dough as flat as possible, about the thickness of a finger in a pre-greased pan and slowly roast this flatbread on both sides until the Bannock is crispy. Attention! Do not over heat, keep the pan moving when roasting.
In the past, you simply baked the Bannock in hot ash and dug it up after a while.
Tips for more variety
With pemmican As a spread you have a very energetic meal. With oatmeal, fried onions, garlic, chopped nuts or seeds, the bread gets a little more whistle and bite. Spices and freshly collected wild herbs such as wild garlic are also wonderful, as well as you can make a sweet variety with chocolate chips, honey, sugar and cinnamon or raisins.