Bannock
Inuit bannock. Photo: Pixabay

At our house or cabin, bannock never gets old. In a ziplock or sealed container, it keeps for days in the fridge or probably forever in the freezer; or outside, in winter, protected from squirrels or whiskey jacks. If frozen, it should be thawed in a microwave, in a cast-iron pan or over the wood stove. Sliced edge to edge, it is good from the toaster or held over the stove, or over the coals of an outdoor fire. If thick enough, slice them top to bottom and spread with peanut butter, jam or honey. A sprinkle of Parmesan or cinnamon is always acceptable. Carried as a lunch or snack, while outdoors, deals with hunger pangs (feels you have eaten something!). It is not fragile and can double as a wiener, smokie or burger bun. The dry ingredients can be premixed and carried in a ziplock, adding water and mixing in the bag when you arrive at your destination.

Basic bannock mix is just flour, salt, baking powder and water. However, a quick online or old cookbook search will produce a variety of suggestions suiting any of the taste buds that are out there. Common additions are sugar, lard, milk powder, whole-wheat flour, flax, wheat germ, cornmeal, etc. Others include dried fruit like raisins, cranberries, apple, broken-up bacon or cheese and pieces of cooked or smoked fish.

Cooking is easiest in a cast-iron pan, but if you make a thicker batter, it can be wrapped around a stick, in a reflector oven or placed on a hot rock, on woven sticks or on a fine grate. These last methods need a slower heat to avoid blackening the outside while the inside is uncooked.


Six-Person Bannock

INGREDIENTS

  • unchecked3 cups white flour
  • unchecked2 cups whole-wheat flour
  • unchecked1/2 cup bran
  • unchecked1/2 cup wheat germ
  • unchecked2 Tbsp baking powder
  • unchecked1 tsp salt
  • unchecked2/3 cup milk powder
  • unchecked2/3 cup shortening
  • uncheckedDried fruit, as desired (raisins, cranberries, apple, etc.)
  • uncheckedBacon or fish, broken or cut into pieces, as desired
  • uncheckedCheese such as Parmesan, as desired
  • uncheckedCinnamon (optional)

METHOD

  1. Mix the dry ingredients in a large bowl. Add shortening/lard and mix well.
  2. Gradually add the water in small amounts, mixing thoroughly as you go, until the dough is thoroughly dampened but not sticky. Add any fruit, etc. (see last four ingredients above), at this point.
  3. Knead on a floured surface, about 30 seconds.
  4. Scoop/cut dough, flatten to two centimetres thick and cook in oiled, medium-heated pan, 12 to 15 minutes per side.
  5. Enjoy while still warm, but cool before packaging in order to avoid condensation inside of the container.

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