‘Bannock” is a name for quick flat bread that originated in Scotland and was adopted by most Native Americans, voyagers, mountain men and pioneers. With a minimum of fuss and bit of practice anyone can bake a bannock loaf in a frying pan or wrapped around a stick.

Bannock is simple, cheap and always welcomed after along day of paddling or hiking.

Bannock Base (this recipe can be increased, just keep the proportions right.)1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
Water

How to prepare –
Good bannock is mixed quickly and cooked slowly.
Pack the dry ingredients in a resealable bag. Before adding water be sure to shake the bag to mix the dry ingredients well.
If you are using a fat in to dough mix it in first until it is fully incorporated into the dry ingredients. Working quickly add cold water to the bag a little at a time (a spoonful or two) and knead the bag just until the dough holds together.

Frying Pan – Grease the heated pan lightly and form the dough into a round, flat cake. Cook slowly over the coals, or tip up to cook reflector-style. When one side is browned flip the bannock and cook until a sliver inserted into the bannock comes out clean.

Twist Bread– Form the dough into a ribbon about 1/2 inch thick and wrap spirally around a clean stick. Bake over coals (not flames) slowly turning so the whole bannock browns evenly and a sliver inserted in the bannock comes out clean.

Optional base ingredients

  • 3 tbsp fat (margarine/butter, oil, bacon grease, lard)
  • 2 tbsp  milk powder (makes a browner bannock)
  • 1 tbsp sugar

Various ingredients can be added –

  • More sugar for a sweeter bannock
  • Brown sugar and cinnamon in the base or sprinkled on top.
  • Fresh or dried fruits (raisins and berries are a favorite, try soaking raisins or dried fruit for a half hour or so, drain before adding them to the dough.)
  • Add shredded cheese and/or tomato powder for a savory bannock.
  • Add a couple of tablespoons of maple syrup to the water.
  • Add instant coffee.

Variations on the base ingredients

  • Substitute whole-wheat flour for white flour
  • Gluten free- use oat flour.
  • For authentic Scottish bannock use rolled oats that have been soaked for an hour or two and drained instead of flour.