Try this simple and easy to pack bannock bread recipe on your next overnight adventure.
Anyone who backpacks or bushcrafts knows the importance of packing light and easy-to-cook food for their trips. The Longhunters and Mountain Men of the past knew this better than anyone and made bannock bread a staple of their provisions.
Bannock bread is a simple to make flatbread loaf that can easily be prepared over any campfire’s coals. It’s great for breakfast, especially on cool mornings when you want something hot and light to get your day started.
The best part is you can pre-make baggies of it in advance and throw them in your pack. Then, when you’re ready to make them just add a little water, shake it up, and start cooking.
Mountain Man Bannock Bread
- 1 cup white or whole wheat flour
- 1 tablespoon baking powder
- Small dash of salt
- 1 teaspoon of sugar
- 1 tablespoon shortening
- Raisins or any extras
Start by pouring in all of the dry ingredients. Mix them together extremely well or if you have one sift them together to ensure a good blend.
Next, you will want to add in your shortening. Grab two forks and cut the shortening into the bannock mix as best as you can. Try to get it as small and distributed as possible.
Grab you a gallon sized freezer bag with a zip lock. Pour the mix into it and your premix is ready to go. At this point you can also add in your extras, or just leave them out until you cook it at camp.
When you get to camp and are ready to make your bannock bread, simply add water until you hit the correct consistency. You want the mix to be thick, too thin and you will end up with something more of a pancake than a bread. Think warm, canned biscuit dough when you are adding the water and you’ll nail it.
Cooking bannock bread is very simple, but can be challenging to cook thoroughly the first few times. My first attempt I cooked it too hot, and was left to only eat the edges as the middle was still a gooey mess. The key is low heat and time to get it just right.
Take your skillet and thoroughly grease it down before sitting it on your coals to warm. Take your knife and cut off the corner of the baggie before carefully squeezing it into the skillet. If it begins to sizzle your coals are still too hot and you will need to hold the skillet above them.
After a few minutes, the bannock will begin to slowly rise like bread. Once you can easily slide the bread around in the skillet it is time to turn it. Continue this process on the other side until it is cooked all the way through.
After it cools and you make yourself a hot cup of tea or coffee to go with it, sit back and take in the morning as you munch away on your delicious bannock bread breakfast like the Longhunters of the past.
All photos by Alex Burton