Bannock – Bread of Bannock – Bread of the Wildernessthe Wilderness

OP 110OP 110

HistoryHistory

► Bannock was first used up in North Country Bannock was first used up in North Country (from the Great Lakes to north central (from the Great Lakes to north central Canada) by French Canadian voyagers who Canada) by French Canadian voyagers who were trapping animals.were trapping animals.

► The used bannock as a main staple. The used bannock as a main staple. Bannock is a simple bread of Scottish Bannock is a simple bread of Scottish descent. descent.

► Bannock has been the bread of the Bannock has been the bread of the wilderness traveler for centuries in the cold wilderness traveler for centuries in the cold North Country and is still popular with those North Country and is still popular with those who spend time in the woods. who spend time in the woods.

Making BannockMaking Bannock

► Cooking bannock bread on an open fire can be Cooking bannock bread on an open fire can be done in a cast iron skillet or in foil. done in a cast iron skillet or in foil.

► It is necessary to grease the skillet or foil really It is necessary to grease the skillet or foil really well to ensure that the bannock does not stick. well to ensure that the bannock does not stick.

► Add enough cold water to the bannock mix to Add enough cold water to the bannock mix to make a soft dough. make a soft dough.

►Mold this rapidly with as little handling as Mold this rapidly with as little handling as possible into a cake about 1 inch thick and lay possible into a cake about 1 inch thick and lay it in the pan or foil. If using a pan it is better it in the pan or foil. If using a pan it is better that it be hot.that it be hot.

Making BannockMaking Bannock

► The reason for handling the bannock as little The reason for handling the bannock as little as possible is that when liquid is added to as possible is that when liquid is added to the dry bannock mix, it releases gas from the dry bannock mix, it releases gas from the baking powder. This gas causes the the baking powder. This gas causes the dough to rise. Rough handling can cause the dough to rise. Rough handling can cause the gas to escape, leaving you with flat, hard gas to escape, leaving you with flat, hard bread. bread.

► Cold water releases the gas much more Cold water releases the gas much more slowly than warm, giving more time to form slowly than warm, giving more time to form the bread and get it into the skillet or foil.the bread and get it into the skillet or foil.

Making BannockMaking Bannock

►Hold the bannock over the fire until a crust Hold the bannock over the fire until a crust forms on the bottom, then turn it over. forms on the bottom, then turn it over.

►With a skillet you can then prop the skillet With a skillet you can then prop the skillet up at a steep angle to cook the other side,up at a steep angle to cook the other side,

►To test if the bread is ready stick a twig in To test if the bread is ready stick a twig in the bannock. If there is no dough mixture the bannock. If there is no dough mixture on the twig, the bannock is ready. on the twig, the bannock is ready.

►Cooking time should be around 15-20 Cooking time should be around 15-20 minutes.minutes.

RecipeRecipe► Bannock RecipeBannock Recipe► 2 1/2 cups flour 2 1/2 cups flour

6 tsp baking powder6 tsp baking powder1/2 tsp salt1/2 tsp salt2 tbsp sugar (optional)2 tbsp sugar (optional)1/3 cup lard1/3 cup lard2 eggs, optional2 eggs, optional1 cup water or more 1 cup water or more

► MethodMethodCombine first four ingredients. Add lard, rubbing it in to form Combine first four ingredients. Add lard, rubbing it in to form fine crumbs. Combine egg with water (is using an egg), and fine crumbs. Combine egg with water (is using an egg), and add to the flour mixture. Stir to form a soft dough, and knead add to the flour mixture. Stir to form a soft dough, and knead briefly. briefly.

► If using a frying pan, grease the pan then dust with flour. If using a frying pan, grease the pan then dust with flour. Place about a quarter of the dough in the pan and heat. Bake Place about a quarter of the dough in the pan and heat. Bake until the bottom is lightly brown, then flip. Bake about 10 until the bottom is lightly brown, then flip. Bake about 10 minutes on the opposite side. Bake remaining dough in similar minutes on the opposite side. Bake remaining dough in similar fashion.fashion.