- Robert Perkins, Bryan Hansel is a freelance writer, award-winning photographer and an American Canoe Association L4 Open Water Coastal Kayaking Instructor. oil 1 cup water Each time I have backpacked, I cooked the bannock using a third technique: on a stick. Preparation of the Bread Dough. If you go too thick it won’t cook through but you can play around with this. If you read novels set in Old England or Scotland, you might read about the bannock they were eating. Traditional bannock was just flour and water. If you’re camping in an area that doesn’t allow the gathering of green wood or in a popular camping area, save the trees and find a recently dead and down branch. Learn how your comment data is processed. Don’t burn the stick or your bread will take on that taste. It offers information about lightweight canoe and kayak travel, how-to articles, trip reports, adventure stories, kayak plans, canoe plans and reviews. Mix the ingredients and keep adding water until you obtain a thick mixture, like putty. This will heat the stick and help the dough to cook on the inside. I find a stick about three fingers wide works best. April 11, 2014. Political significance Enjoy. Any thicker and the dough has trouble cooking through. This was super helpful thanks so much!!!! Scrape some of the coals out from the fire on to the edge of your fire pit. … To prep your stick, hold the peeled end of the stick over the coals for a couple of minutes. So whether you are out in the wild for weeks or on a last minute over-nighter, have a go at ‘baking’ some Bannock bread on your campfire to add a little variation and comfort to your usual camping meal. Your email address will not be published. 1/4 tpsp of salt 5. People protect what they love. In my recipe, baking powder makes the bread fluffy, salt brings out the flavors, powdered milk allows the bread to brown and butter adds flavor. Latest. I was wondering if you could also use normal milk instead of the powder milk? Pingback: Bannock on a Stick (Campfire Bread) | The Morrison Family. The bannock came baked or fried, or if you asked really nicely, you could get one of each. Find a stick that is about the width of a ruler and scrape the bark of off the last 12 inches (30 cm). Leave plain or add foraged fruit for added flavour and nutrients. Part of our mission is promoting the protection and preservation of our federal, state and local lands. Joey is based in Cornwall, UK, and runs Cool of the Wild. When the bannock is finished, it should easily come off the stick. You want a firm dough that isn’t sticky. Hi!!!! baking powder ½ tsp. On a Stick. Sorry, your blog cannot share posts by email. There are loads of ways to vary your bread and get a little experimental. Here are some that we have tried and loved: Turn it into a sweet scone by adding some sugar and raisins to the mix and serving with jam and clotted cream (and a hot flaskof your finest Earl Grey of course!). salt 3 tbsp. Bannock was taken to North America and Canada by the Scottish explorers and fur traders. The original way of cooking bannock is to wrap the thick dough around dry, peeled sticks and cook it over the fire. Butternut Squash Campfire Curry Recipe (Low FODMAP). Work the rest of the bread off the stick. Most flat bread recipes will work, but here’s a suggested recipe that you can prepare before hand and take with you. Creamy Wild Rice and Chicken over Potatoes, Warm Weather BOB - Bug Out Bag For The Summer, Bannock on a Stick (Campfire Bread) | The Morrison Family. Carefully using a sharp knife, remove the bark and any imperfections from one end of the stick leaving a cooking surface of about 6 inches. The bannock batter can be less firm if cooking in a frying pan. Happy Camping! Making bannock on a stick is easy — just prepare a big Ziploc bag with the following ingredients: 2 cups flour 4 teaspoons baking powder 4 tablespoons butter (cold) 2 teaspoons white sugar 1/2 teaspoon salt Bannock is generally prepared with white or whole wheat flour, baking powder, sugar, lard and water or milk, which are combined and kneaded (possibly with spices, dried fruits or other flavouring agents added) then fried in rendered fat, vegetable oil, or shortening, baked in an oven or cooked on a stick.
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