1. Bannock – Bread of the Wilderness OP 110

2. History ► Bannock was first used up in North Country (from the Great Lakes to north central Canada) by French Canadian voyagers who were trapping animals. ► The used bannock as a main staple. Bannock is a simple bread of Scottish descent. ► Bannock has been the bread of the wilderness traveler for centuries in the cold North Country and is still popular with those who spend time in the woods.

3. Making Bannock ► Cooking bannock bread on an open fire can be done in a cast iron skillet or in foil. ► It is necessary to grease the skillet or foil really well to ensure that the bannock does not stick. ► Add enough cold water to the bannock mix to make a soft dough. ► Mold this rapidly with as little handling as possible into a cake about 1 inch thick and lay it in the pan or foil. If using a pan it is better that it be hot.

4. Making Bannock ► The reason for handling the bannock as little as possible is that when liquid is added to the dry bannock mix, it releases gas from the baking powder. This gas causes the dough to rise. Rough handling can cause the gas to escape, leaving you with flat, hard bread. ► Cold water releases the gas much more slowly than warm, giving more time to form the bread and get it into the skillet or foil.

5. Making Bannock ► Hold the bannock over the fire until a crust forms on the bottom, then turn it over. ► With a skillet you can then prop the skillet up at a steep angle to cook the other side, ► To test if the bread is ready stick a twig in the bannock. If there is no dough mixture on the twig, the bannock is ready. ► Cooking time should be around 15-20 minutes.

6. Recipe ► Bannock Recipe ► 2 1/2 cups flour 6 tsp baking powder 1/2 tsp salt 2 tbsp sugar (optional) 1/3 cup lard 2 eggs, optional 1 cup water or more ► Method Combine first four ingredients. Add lard, rubbing it in to form fine crumbs. Combine egg with water (is using an egg), and add to the flour mixture. Stir to form a soft dough, and knead briefly. ► 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 until the bottom is lightly brown, then flip. Bake about 10 minutes on the opposite side. Bake remaining dough in similar fashion.