Cook Bannock Bread

One of the simplest and tastiest ways to add bread to your camping, backpacking or canoeing menu is to make a bread called bannock. This is an easy and delicious recipe for back country bread that requires no dishes to clean up and can be cooked in a few minutes over a campfire or grill. I mix all of the dry ingredients into a zip lock resalable bag and if our adventure is going to last more than a day, I'll carry enough mix for the entire trip in a large bag and carry a few smaller bags to mix individual servings. The below proportions are enough for two servings which we usually eat for dinner since that's when we make camp and get our fire going.

DRY INGREDIENTS

½ cup flour

1 teaspoon of powdered milk

½ teaspoon of baking powder

Pinch of salt

WET INGREDIENTS

1 ½ teaspoons of butter

Water

Mix the butter thoroughly into the dry mix before adding water. It helps to use squeeze butter or melted butter. Gradually mix small amounts of water into the dry mix until the contents form a ball of dough. Using your hands, roll the dough into a long snake that is no thicker than .5 inch. Wrap the snake around a green stick that is approximately .5 inch thick and slowly roast over the embers of your campfire, turning often, until the outside crust has browned.

This also makes great back-country hot dogs if the stick you use has the correct diameter. Just pull the bread off of the stick, slide in the hotdog and add your favorite condiments. You can also add different spices and cheeses to make tasty breads to go along with your dinner. For a great Italian style bannock, use a tablespoon or two of finely grated parmesan or mozzarella cheese along with a dash of garlic powder to your dry mix. For a sweet bread that makes a wonderful warming breakfast or a great after dinner desert, add a dash of cinnamon and a tablespoon of sugar to the dry mix.