Unless you’ve spent a great deal of your time within the woods on longer visits, you’re in all probability unacquainted with bannock. bannock could be a Gaelic-rooted word that comes from the Latin panecium, which suggests baked things. Add cardinal years of passing the word from Hadrian’s troopers to Scottish ones and you see however panecium became bannock.
A bannock could be a tiny, flat loaf of bread up by a leavening agent, most frequently a chemical one, though yeasty bannocks area unit typically baked, as in an exceedingly sourdough instruction. they’re meant to be au gratin hearth-side, whether or not a fire or a fire. they’re straightforward, and within the woods, straightforward is nice. Add some honey to some straightforward bread and when a couple of days or weeks of bagels and Wasa bread, it tastes like manna from heaven. It’s hot, light, and comforting.
While bannock originated in Scotland, the conception was adopted into Native yank cultures, notably within the preparation of the Inuits of North American nation and Last Frontier.
Variations of North yank bannock were created with corn (maize), creating a loaf just like a cooking pan quick bread. But, as wheat became a lot of wide fully grown, they began creating bannock with whole flour, that is most typically used nowadays.
North yank pioneers like Lewis and Clark and backwoodsman learned a way to create bannock from the Native Americans, and also the bread became a staple for them and plenty of others throughout the westward exploration of North America.
MAKING bannock while not A cooking pan
Bannock has been a staple bread of peoples United Nations agency lived in camps wherever the preparation was done over associate degree shoot. But, typically a cooking pan (or flat stone) wasn’t accessible.
Not to fret with the small print, they began creating their bannock dough thicker and easily wrapping it around a follow be au gratin over the open flames.
The next time we have a tendency to go inhabitation, we’ll be transferral a bag of bannock combine with US and making an attempt the stick technique of preparation it over a fire!
- 1 ½ c unbleached all-purpose flour
- 1 ½ c white whole wheat flour* (or more all-purpose*)
- ½ c powdered milk
- 2 Tbsp baking powder
- 1 tsp salt
- 2 Tbsp shortening, lard, or butter
- 1 – 1 ½ c water
- Cooking oil (for greasing the pan)
- In a medium bowl, mix the flours, powdered milk, baking powder, and salt.
- Add the shortening and cut the fat into the dry ingredients until the mixture resembles coarse breadcrumbs. (If you will be taking this mix traveling with you, you can make this dry mix ahead of time and store it in a sealed plastic bag or container until you are ready to make your bread.)
To Prepare The Bread:
Grease a 9-inch cast iron skillet and warm it over the fire coals (or stove on medium heat). (Your goal is to get the pan hot enough that the batter will sizzle when it hits the pan, but not so hot that the oil is smoking.)
Add some water to your dry bread mixture and mix just until a very thick batter forms.
Place the better into the warm skillet and press it to roughly 1 inch thick.
Cook the bread for 10-15 min. Once the bottom is a dark golden and the top of the batter is starting to dry out, flip the loaf.
Bake the loaf on the second side for 10-15 minutes. (If your bannock takes any less than 10 minutes to bake on a side before the crust starts to burn, then your heat is too hot and the outside is cooking faster than the inside.
Move your pan to a cooler section of coals.)
Remove the pan from the coals and let the bread cool for 5-10 minutes before serving.