Bannock | SouthernPaddler.com

Bannock

Kayak Jack

Well-Known Member
Aug 26, 2003
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Okemos / East Lansing Michigan
The three "B's" of camp food are Beans, Bacon, and Bannock. There are lots of recipes for bannock; here, I combined three recipes into one:

Bannock – Cap'n Jack's Combination
1 cup whole wheat flour
1 Tbsp baking powder
1 tsp salt
1/2 – 3/4 cup water at room temperature
1/4 cup oil (I prefer extra virgin olive oil – EVOO) in a sealed Tupperware-like container
Optional stuff to add: spices (garlic, rosemary, thyme, basil, etc.), nuts, seeds, diced/sliced apple, fruits. I like a small, sealed container (Tupperware - about a cup) of honey to dip the bread into. JARVIS good eatin'! One could fry a couple slices of bacon first, and use that grease in the pan. Be sure to NOT wipe bacon grease or honey onto your clothes. Animals (raccoons and bears) may smell it and come into your tent after it. (It's considered OK to wipe it on your buddy's back or shoulder.)
All ingredients (except water) can be carried in a gallon ziploc bag. Into a separate, small, plastic bag put the baking powder; seal it up. (Baking powder pre-mixed into flour slowly deactivates itself.) Also put flour and salt into a separate, small, plastic bag and seal it. Similarly, seal up separately any other additives. Fold up a 24” piece of waxed paper to be used as a working surface in camp. Put all this into the gallon ziploc bag and seal it. You may even consider sealing the entire package into a vacuum sealed food saver bag for complete protection from moisture.
The ziploc bag serves as mixing bowl and kneading space too, simplifying cleanliness. Mix dry ingredients first. Then, add water in small amounts – only enough to form a dough. Add most of (not all) oil & any optional stuff, and continue to mix inside the bag. After the dough is mixed and kneaded 5 minutes, form it into a ball inside the bag. (Pull one side of the bag away from the dough- ball, and mold it into a better ball until you're satisfied. This takes a couple of minutes) Zip up the bag, set in warm place, and let dough rise 10-30 minutes.
Unfold the waxed paper onto a flat working surface and lightly oil one side. (Smear some EVOO around with clean fingers.) Roll the ball from the large, ziploc bag onto the waxed paper. Fold the waxed paper over the dough, and make one or more thick patties to fit pan.
Can be baked in a Dutch oven or fried in an oiled pan, 10-15 minutes on a side. Move patty around as it's frying, to keep it from sticking.