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Sunday, June 5, 2011

Bannock For Wilderness Travel

Original Article

Get the craving for fresh breads on the trail, but think it's impossible to to bake in the wilderness? Think again and outside of the Mountain House pouch. Bannock is a traditional trail travel food eaten by pioneers and settlers. It's nutritious and fun to make. Best of all is you can modify bannock with different flours and add ingredients for many different recipes. You can add fresh fruit to make turnovers. You can deep fry to make donuts (add powder sugar). Around the campfire you can cook on a stick or in a crack in a log if you don't have a pan and oil. This is fresh bread away from the bakeries and grocery stores and the home kitchen out in the woods. It really tastes great having fresh baked bread in the wilderness!
Prepare the bannock at home, that can be made in the field. Mix the ingredients at home and then seal them in a zip lock bag. The basic mix will stay fresh for up to a month if kept sealed, dry and reasonably cool. This quantity will produce twelve bannock cakes, each about 3 1/2 to 4 inches in diameter.
  • 3 cups of flour (I have tried wheat and spelt flours)
  • 3 tsp baking powder
  • 6 T sugar
  • 3/4 tsp salt
  • 6 T butter / margarine
  • 6 T skim milk powder (add on the carbs dude!)
Mix the dry ingredients of flour, baking powder, salt, sugar, and milk powder. Mix in

the margarine by hand with a fork,  or a mixer on low, until the mixture resembles a coarse meal like grains of sand that can form in your finger grip. Seal it in a "zip lock" bag, and be sure to squeeze out the excess air. This is enough bannock to last for a 10-12 days of backpacking, kayaking, canoe travel, or something to have fun with at home. Enjoy!

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