Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Bannock

Just wondering if any of you have a favourite Bannock recipe? Or are they all pretty well the same.
<br>Bill

Parts, I don't think I ever ate one. How do you fix them? When is the season? Don't think we got any around here.
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<br>BCR

4 cups flour
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<br>4 teaspoons baking powder
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<br>1 teaspoon salt
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<br>4 tablespoons oil
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<br>Add enough water to achieve a bread dough consistency
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<br>Mix ingredients well and knead for approximately ten minutes. Grease and heat a fry pan. Form the dough into cakes about 1/2 inch thick and dust lightly with flour. Shake the pan at intervals to prevent the bannock from sticking to the pan. Once a bottom crust has formed and the dough has hardened enough to hold together, you can turn the bannock cakes.
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<br>Cooking takes 12-15 minutes. Test whether or not the bannock is ready by inserting a toothpick into the loaf. If it comes out clean, the bannock is ready to eat.
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<br>If you don't have an available fry pan you can make a thicker dough by adding less water. Roll the dough into a long ribbon, no wider than an inch. Wind this around a preheated green hardwood stick and cook over a fire, turning occasionally, until the bannock is cooked. Usually have meat in the cast iron so this method gets used fairly often.
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<br>Mike

Well I had seen this at our tourist stop in the Fraser Canyon, called Hells Gate but rather than buy it, I figured I would make it instead. Looks like a type of round bread or bun. So should be good.
<br>Bill

Thanks Carbonman: Sounds like a superheroes name. I will try that recipe and see how it goes. Appreciate it.
<br>Bill

Bill,
<br>The name relates more to being covered with black carbon dust than any kind of heroism. My air handling unit is better these days. Used to be this norweigen boy came home looking pretty dark after a day building barrels.
<br>Mike

Oh, that's what it is. I just didn't know it by that name. We always called it wedge a$$ or cropper biscuit. Same recipe same cooking process.
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<br>BCR

Well I guess we can't all talk Texan, I guess a lot of these foods, have aquired different names, depending on the location where they are made.

Partsman,
<br>I take bannock makings to camp with me all the time..I usually have a small wood stove in moose camp and as I'm glassing for bulls, I have some bannock in process.
<br>We are usually blessed with some blueberries about that time of year and I throw in a handful....
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<br>The recipes are all much the same....I prefer to mix 1/3 corn meal in the mix or wheat germ....some folks just use Bisquik or some bicuit mix.....the trick is to keep the heat moderate....serve with good butter/jam/honey etc...sometimes we brak it up and cover with moose stew.....
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<br>I have seen it cooked as a ribbon wrapped around a stick when cooking utensils were not available....
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<br>But, for long canoe trips or when limited by Supercub space, I find it to be a great food to have along. When weathered in, bannock baking is a great diversion.
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<br>Do a search on "bannock" and you will find some of the recipes.....The Hudson Bay Posts had a keg on a pivot that could be opened...favorite ingredients inserted and the keg revolved for mixing of dry ingredients. The mix was carried in a large flour sack.....to mix a batch; punch a fist depression in top of mix and pour in a quantity of water....the amount of mix saturated by that water is a ball of dough for the fry pan....
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<br>making me hungry....

Thanks for the info, it does make one hungry thinking of all this good stuff. I figured it would be nice to make it up for the hunt I am going on in October for moose.

I like it so well that I cook it at home in the oven. Just put your dough in a well greased cast iron pan and bake till nearly done. Then turn on the broiler and move it up on a higher rack and brown the top a bit. I often sprinkle brown sugar and cinammon on when doing this. Add raisins, huckleberries, blueberries to the dough too if you want a bit of variety.

Stocker: Thank you for that info, I had thought about it for hunting, but it would be a good idea to try it at home first. So now that you brought that up, I will try it first at home and then will know how it works out.
<br>Bill

BANNOCK
<br>5 tsp baking powder
<br>5 cups flour
<br>2 TBSP sugar
<br>1 1/2 tsp salt
<br>1/2 cup lard melted
<br>3/4 cup milk
<br>3/4 cup water
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<br>Combine dry ingredients.
<br> Add lard and mix thoroughly.
<br>Add milk and water. Gather into a ball and knead.
<br>Divide into 2 balls. Roll out and prick all sides.
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<br>Bake at 350 F for 1/2 hour.
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<br>NOTE: This is the BANNOCK the native Canadian Indians make.
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<br>The following is for you, Bullwinkle and your "cook book of regional nature".
<br>Historical Notes:
<br>"Bannock, a simple type of scone was cooked in poineer days over open fires. Variations in flours and the addtional of dried or fresh fruit make this bread the simple choice of Canadian campers even today. Oven baking has become an acceptable alternative to the cast iron frypan. McKelvie's resturant in Halifax serves an oatmeal version similatr to this one. For plain bannock, omit rolled oats and increase the all purpose flour to 1 cup.... One of the earliest quick breads, bannock was as simple as flour, salt, a bit of fat (often bacon grease) and water. In gold rush days, dough was mixed right in the prospector's flour bag and cooked in a frypan over an open fire. Indians wrapped a similar dough around sticks driven into the ground beside their camp fire, baking it along with freshly caught fish. Today's native 'Fried Bread' is like bannock and cooked in a skillet. Newfoundlander's 'Damper Dogs' are small rounds of dough cooked on the stove's dampers while 'Toutons' are similar bits of dough deep fried. At a promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were served. It is said that Inuit children prefer these "doughnuts" to sweet cookies. Red River settlers from Scotland made a frugal bannock with lots of flour, little sugar and drippings or lard. Now this same bread plays a prominent part in Winnipeg's own Folklorama Festival. At Expo '86 in Vanocuver, buffalo on bannock buns was a popular item at the North West Territories ' restaurant. In many regions of Canada, whole wheat flour or wheat germ replaces part of the flour and cranberries or blueberries are sometimes added. A Saskatchewan firm markets a bannock mix, and recipe books from coast to coast upgrade bannock with butter, oatmeal, raisins, cornmeal and dried fruit."
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<br>SOURCE: "The First Decade" chapter in "A Century of Canadian Home Cooking"
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PP - Thanks for putting up that excellent recipe. I do a quicky version, flour, baking powder, salt. Then add water and throw in grease on hot iron. Gonna try yours for the gourmet version!
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<br>Regards, sse