Bannock

This recipe makes up a batch of bannocks for 24 persons.

Ingredients:
· 6-1/4 cups all-purpose flour
· 2 teaspoons salt
· 1/4 cup baking powder
· 1/2 cup
· 1 teaspoon butter melted 3 cups
· 2 tablespoons water

Directions:
· 1 Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
· 2 Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
· 3 Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning.

The word 'bannock' referred originally to a round unleavened piece of dough, usually about the size of a meat plate, which was baked on the girdle and used by the oven-less Scots.

 

[necchi]

That's kind of a big order. I keep my bannock simple;
couple cups of flour
1/2 to more of a teaspoon of baking powder
a little salt
I like some sugar added, bout a tablespoon (white or brown)
2 tablespoon cooking oil (use what ya want,)

Mix it all together with a fork well and pack it dry.
When I git to camp, I'll pour some in a bowl and add some berries,,whatevers handy,,then added water till its a wet dough. Then just flop the whole mess in a small oiled/greased pan over a low fire and cover the pan. When the stuff rises a bit and the bottom is browned, flip it over.
Brown that side,,poke the middle with a fork,, if it's fluffy it's done.
cover with brown sugar or your favorite syrup and enjoy.

 

We have done it as you mention. Have tried the flat rock next to the fire, a tin reflector panel and a piece of flat sheet on the fire. They all work but be aware of the flat rock method. A friend finds a really nice flat rock, started heating it and it blowup, lucky no-one was hurt - darn water inside it... :shocked2: :redface:

 

[crockett]

The bannock I make always turns out like hardtack- heavy as &*^$&^. I fry it a bit uncovered and then lean it upright before the fire. Does it help the cover the stuff? Is it possible to have "fluffy" bannock. Mine's like a cracker.
Of course the rest of the stuff I cook isn't all that great either. :shocked2:

 

[necchi]

I found the actual receipe I started with from a freind. This is from a far northern Minn arrowhead region.

4 CUPS FLOUR
1/4 CUP SUGAR
3 TSPS. BAKING POWDER
4 TSPS. OIL
1 TSP SALT
I LIKE TO ADD A LITTLE CORN MEAL NOT MUCH MAYBE 1 TSP. TO THIS AMOUNT. IF YOU CAN SEE IT IT'S TOO MUCH
ADD COLD WATER DON'T MAKE IT DRY, A LITTLE WET IS GOOD,
IF YOU ADD BERRIES DO IT BEFORE THE WATER.

It's the Baking powder that makes it "rise" as it's cookin slow and covered. And yes, it's fluffy. I use a "toothpick" method too check for internal done-ness, ya know? poke it with a toothpick it should come out dry. (I just use my fork, but it comes with pratice)

People forget the usefullness of wheat flour as a staple in the diet, it's a grain protein that humans digest well, ie; it's nutrition that sticks with ya. :wink:

p.s. I cut that receipe in half for my son and I for a 3-4 day weekend vous', it's usually a breakfast or lunch depending on time and event activites, add some fruit and plenty of fluids and your ready for an extended event at the gun range.