bread was a welcome meal, and an easy one to prepare hunting camp as long as some type of leavener was available. (Traditional bannock was often made without a leavening agent, but adding baking powder, buttermilk, or a sourdough starter made for a lighter, better tasting product).
Much like it was for Carson and his compatriots, bannock is still a delicious addition to a camp cook’s recipe box, especially if you make the mix ahead of time and add the water just before cooking. Bannock can be fried in a skillet, baked in a Dutch oven, cooked directly in the hot coals, or, as the video shows, slowly turned over a hot fire using a simple stick technique.
Bannock Bread Recipe
– 2 ½ cups all-purpose flour
– 2 tsp. baking powder
– ½ tsp. salt
– ½ tsp. sugar
– 3 Tbsp. lard, bacon grease or canola oil
– 1 cup cold water
1. In a medium bowl, whisk together the dry ingredients. (This mix can be made in advance and kept in a zip-top bag or other airtight container until ready to use.)
2. Stir in the fat and slowly pour in the water, while stirring, until a firm dough forms. You may not need to use the whole cup of water.
3. Knead the dough for a minute or two, then set aside to let rise for at least 30 minutes.
4. Divide and flatten the dough into small round discs. Fry in a greased skillet set over a medium fire, turning once, until cooked through about 20 minutes.