You’ll want it more than you knead it [ Food ]
Campfire Classic: Bannock
BANNOCK is the traditional camp bread. I’ve had bannock served by Inuit of Baffin Island, Dene of the Mackenzie Valley and Ojibwa of northern Ontario. Each recipe is slightly different but all are delicious, go well with a big mug of tea and inspire excellent storytelling. Bannock can be baked in a Dutch oven or Outback Oven, fried like thick
pancakes in a heavy frying pan, or wrapped on a stick and toasted over an open fire.
INGREDIENTS 2 1⁄2 cups (625 mL) flour
1/4 cup (60 mL) butter or margarine
1 Tbs (15 mL) baking powder 1 cup (250 mL) water 2 Tbs (30 mL) oil
Method 1. Mix the flour and baking powder
2. Cut in the butter or margarine with a fork until it is blended into pea-sized chunks
3. Add water until the dough can be handled without being sticky
4. Knead lightly and only until you have a smooth consistency
Oven Method 1. Make coals for the Dutch oven
2. Divide the dough into two batches and sprinkle with flour
3. Form each loaf into a large, flat disc up to 5 centimetres thick. Thinner loaves are easier to cook but thick loaves are moist and fluffy
4. Pat into a greased Dutch oven and cook for about 15 minutes or until golden
Campfire Method 1. Roll the dough into a long rope, with a two-centimetre diameter
2. Divide it into half-foot lengths
3. Wrap a piece of dough in a snug coil around the end of a stout cooking stick
4. Hold and rotate the stick over hot coals for 10 minutes or until golden
Tips Make sure that your fire is not too hot—better to bake slowly over a bed of red-hot coals. Serve to six people with butter, jam or honey.
Variations Add freshly picked or dried berries to the mix before cooking.
This article was adapted from Camp Cooking—the Black Feather Guide, by Mark Scriver and Wendy Grater. Wendy is the owner of Black Feather and has been guiding wilderness trips since 1978.
www.blackfeather.com
www.canoerootsmag.com 25
PHOTO: RICK MATTHEWS
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