tthews
o: Rick Ma
Phot
[ Food ]
Campfire Classic: Bannock
You’ll want it more than you knead it
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 3. Form each loaf into a large, flat
2 1⁄2 cups (625 mL) flour
disc up to 5 centimetres thick.
Thinner loaves are easier to
1/4 cup (60 mL) butter or
cook but thick loaves are moist
margarine
and fluffy
1 Tbs (15 mL) baking powder
4. Pat into a greased Dutch oven
1 cup (250 mL) water
and cook for about 15 minutes
2 Tbs (30 mL) oil
or until golden
Campfire Method
Method 1. Roll the dough into a long rope,
1. Mix the flour and baking with a two-centimetre diameter
powder
2. Divide it into half-foot lengths
2. cut in the butter or margarine
3. Wrap a piece of dough in a
with a fork until it is blended
snug coil around the end of a
into pea-sized chunks
stout cooking stick
3. add water until the dough
4. Hold and rotate the stick over
can be handled without being
hot coals for 10 minutes or
sticky
until golden
4. knead lightly and only
until you have a smooth
Tips
consistency
Make sure that your fire is not too
hot—better to bake slowly over a
Oven Method bed of red-hot coals. Serve to six
1. Make coals for the Dutch oven people with butter, jam or honey.
2. Divide the dough into two
Variations
batches and sprinkle with flour
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
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