An alternative to Bannock bread and is easier for hiking/camping, is cornbread hoe cake. 2 parts corn meal, 1 part instant "Just Add Water" pancake mix, salt, & enough water to form a thick batter. Skillet fry in some oil. The instant pancake mix is the binder and is self rising. I premix dry ingredients in a baggie and then use about 3 tablespoons of mix for a single serving. Add a little water for thick batter & fry.
I like to mix it up in the bag. Add liquids at camp and knead the ingredients in the bag. Thanks for the reminder of how much my kids and I enjoy bannock :)
Fun fact and aside from this perfect recipe... 'Best by' isn't a food safety date. It won't do you any harm using backing powder that's years over that.
Just came across this! I’ve never put powdered milk in! Also, I use 3 TBS butter in my bannock. I melt it in my cast iron fry pan first, pour it in the batter, mix, and add water for consistency (usually a little more than 1/4 cup).
If you mix your flour and water in a jar a few days before you go camping, you can hold the salt and the baking powder. And it'll have a nice sour taste.
and if you remove the flour, add meat, stir in some tomato and sugar, and let it stew you have spaghetti sauce!!! ..it will, however, be a mediocre recipe for bannock....
Bannock is great stuff! I've taken it (premixed) on a couple of eleven to fourteen day long 'catch and eat' trips. When backpacking or canoeing all day before catching and killing dinner, it's difficult to get enough carbs from eating fish or eels. Hot bannock in the middle of the day probably kept us from eating each other. LOL
Fresh warm bread of any type is wonderful when camping! I'm going to try a bannock version with less leavening and fill with jam for backcountry poptarts on an upcoming trip. Hope it works!
The etymology of the word might be Roman, (as are a lot of words), but the "bannuc" dates back to 8th century Scotland and Northern England They were originally made with barley or oats (I still use oats) and you can add dried fruit or even meat to them
Great Bannick recipe I tried it in the horse trailer last weekend nice I’m gonna enjoy it in future. Hope you have some great plans for trips this year hopefully no smoke.
Thanks for the kind words! I've been playing with making back country poptarts with the same dough recipe! Heading into the Bob a few times this summer and hope to eat well while we're there.
So I paused this at 8:05 and made them but I used a gluten free flour blend and subbed the oil for butter and the oil for frying I subbed lard. I burnt them on the sides but they are still the best tasting bread I have eaten using gluten free flour blend. I have a couple in the air fryer right now to see how that works out.
I've been taught all my life that Bannock is traditional Scottish, ans a quick Google search shows no relation to Rome. Can you give me a source for your claim?
UK born & bred, 45 years old... No wife.. No kids.. Outdoor Angler from the UK. My fishing kit, Bike, tool boxes, rifles are in my living room and that's where they're staying. Everyone banging on about the cost of living!!...Yawn?? Show me how to make some Bannock??? Never heard of it!! But I have a posh, rich tw4t new build apartment with a lovely stove. If Bannock is good enough for survival in desperate conditions, it must be ok for at home added to a Broth or Stew?? I loved this upload from start to finish.. Thank you.. (Only one question... Plain flour or Self-raising flour)??
I am sure he used plain flour. If he used self rising then he would not have needed the baking powder. If I make it I will use self rising and no baking powder. So basically self rising already has baking powder in it.
You can also use baking mix and/or pancake mix (both self rising). If you add 1/3 to1/2 pancake mix to the flour it makes a fluffier, softer biscuit. Reminiscent of a stuffed pirogi. And stuffed breads are good too!
Great video, and looks easy. I love all your videos. I have a couple of questions. 1) Can you vacuum seal all the dry ingredients? 2)If so, how long will it last once vacuum sealed?
Purchase some zippered mylar bags that come with oxygen absorbers (Packfresh). They can be sealed with a curling iron. I have hundreds of pounds of flour, sugar, foods in long term storage and will last a decade or more. I also keep some smaller bag amounts available for camp trips. Watch a video on this and it breaks it down. This Bannock mix is a good one to store.
Olive oil tastes great but Bannock bread was made for centuries without it. It was made using any kind of grease or oil at hand. I think bacon fat or corn oil is more a Bannock bread thing. And the obsession with sterility causing you to use plastic you brought to 'roll out your bread! That stone or sliced log in front of you was perfect for rolling Bannock bread! If you didn't have anything else only then turn to orange plastic! But yeah olive oil to us folks today on the coasts would taste better. But olive oil is a very distinctive flavor. I don't think it is the flavor of Bannock Bread.
They are from the 50’s called cold handle skillet made in sizes from 4” to 12” .. you will find them at second hand stores or swap meets .. I got mine off eBay
question: wouldn't using the nalgene as a rolling pin make it smell like food to a bear? i wouldn't want my water canteen to have any chance at attracting them
Please stop pushing Kosher salt. The ONLY thing that separates kosher from anything is that Kosher is SUPPOSED to be blessed. Other than that it off no benefit. It's just whatever the product is with a blessing. And, generally, costs significantly more than the regular product.
Yeah absolutely absurd to buy kosher salt. That's about like me pissing in it and saying I blessed it and fortified it with yellow vitamins and minerals. Lol but I guess if you believe kosher salt is that much better then you'll believe anything lol. Best of luck to you
Kosher salt is just a larger salt flake. Nothing to do with blessings. There's not a rabbi blessing warehouses of salt or something like that. Just a different size flake compared to other salts.
I truly respect correct terminology, and "a flippy device" fits that bill.
Lucid explanation; excellent video, and remarkably concise. This is what UA-cam should be. Bravo! Be safe, and enjoy the forest.
Thank you for the very kind words! You made my day!
Thank you very much. I shall enjoy giving this a go. I liked your multi-use of objects around camp. 😊
Thanks for the very kind words!
An alternative to Bannock bread and is easier for hiking/camping, is cornbread hoe cake. 2 parts corn meal, 1 part instant "Just Add Water" pancake mix, salt, & enough water to form a thick batter. Skillet fry in some oil. The instant pancake mix is the binder and is self rising. I premix dry ingredients in a baggie and then use about 3 tablespoons of mix for a single serving. Add a little water for thick batter & fry.
there is always other ways to make other things.
Cool!! Thank you.
I like to mix it up in the bag. Add liquids at camp and knead the ingredients in the bag. Thanks for the reminder of how much my kids and I enjoy bannock :)
Fun fact and aside from this perfect recipe... 'Best by' isn't a food safety date. It won't do you any harm using backing powder that's years over that.
Wow, you make fancy bannock. My recipie is flower, water, and bacon grease. I could just use butter to cook it in, but the bacon grease adds flavor.
Great idea!
We have never heard of Bannock in Australia. We have something like this called Damper which is made in one large loaf. I will give it a go Thank you
Bannock is Scottish/northern English word that is why! It means flat bread, well baked dough. Can be sweet or savory.
Given the amount of reivers who got carted off to Aus I'm amazed its beem forgotten there :-D
@@deereeid1290 Bannocks areet like but Stotties... that's the bread of champions haha!
Just came across this! I’ve never put powdered milk in! Also, I use 3 TBS butter in my bannock. I melt it in my cast iron fry pan first, pour it in the batter, mix, and add water for consistency (usually a little more than 1/4 cup).
If you mix your flour and water in a jar a few days before you go camping, you can hold the salt and the baking powder. And it'll have a nice sour taste.
That's a great idea!
and if you remove the flour, add meat, stir in some tomato and sugar, and let it stew you have spaghetti sauce!!!
..it will, however, be a mediocre recipe for bannock....
Thanks!
Bannock is great stuff! I've taken it (premixed) on a couple of eleven to fourteen day long 'catch and eat' trips. When backpacking or canoeing all day before catching and killing dinner, it's difficult to get enough carbs from eating fish or eels. Hot bannock in the middle of the day probably kept us from eating each other. LOL
Fresh warm bread of any type is wonderful when camping! I'm going to try a bannock version with less leavening and fill with jam for backcountry poptarts on an upcoming trip. Hope it works!
@@HorseandMuleAdventureswithTrai that sounds awesome!
The etymology of the word might be Roman, (as are a lot of words), but the "bannuc" dates back to 8th century Scotland and Northern England
They were originally made with barley or oats (I still use oats) and you can add dried fruit or even meat to them
I’m new to Bannock, have only tried it once, it was great. Really like the idea of making it ahead and having the basics ready while in camp.
Just made this and it is perfection!
Wonderful! Glad you liked it!
I love that you rolled them out 😊
Thanks for the kind words! We're not savages :-)
Great Bannick recipe I tried it in the horse trailer last weekend nice I’m gonna enjoy it in future. Hope you have some great plans for trips this year hopefully no smoke.
Thanks for the kind words! I've been playing with making back country poptarts with the same dough recipe! Heading into the Bob a few times this summer and hope to eat well while we're there.
Great video. Thanks.
So I paused this at 8:05 and made them but I used a gluten free flour blend and subbed the oil for butter and the oil for frying I subbed lard. I burnt them on the sides but they are still the best tasting bread I have eaten using gluten free flour blend. I have a couple in the air fryer right now to see how that works out.
Glad they worked out for you!
I like the video, especially your dog. My black GSD died right after Christmas.
Thank you. Sorry for your lose. They never stick around long enough.
Thanks I sent the to my son ❤
Great video!!
Thank you!
I've been taught all my life that Bannock is traditional Scottish, ans a quick Google search shows no relation to Rome. Can you give me a source for your claim?
Good Stuff
thanks!
Good stuff!
UK born & bred, 45 years old... No wife.. No kids.. Outdoor Angler from the UK. My fishing kit, Bike, tool boxes, rifles are in my living room and that's where they're staying. Everyone banging on about the cost of living!!...Yawn?? Show me how to make some Bannock??? Never heard of it!! But I have a posh, rich tw4t new build apartment with a lovely stove. If Bannock is good enough for survival in desperate conditions, it must be ok for at home added to a Broth or Stew??
I loved this upload from start to finish.. Thank you.. (Only one question... Plain flour or Self-raising flour)??
I am sure he used plain flour. If he used self rising then he would not have needed the baking powder. If I make it I will use self rising and no baking powder. So basically self rising already has baking powder in it.
Dumplings are simple enough but biscuits dropped on stew would work too.
Always loved baking powder biscuits, but bannock is a favorite too.
You can also use baking mix and/or pancake mix (both self rising).
If you add 1/3 to1/2 pancake mix to the flour it makes a fluffier, softer biscuit. Reminiscent of a stuffed pirogi.
And stuffed breads are good too!
Cool
To be out in bush"best to take Lard"of any kind"to make Best banock👏
I have seen Simon the bloke in the woods use suet, much easier to transport.
Look for aluminum powder free baking powder. It’s way better for you, and not much more cost.
thankyou
Well done
Great video, and looks easy. I love all your videos. I have a couple of questions. 1) Can you vacuum seal all the dry ingredients? 2)If so, how long will it last once vacuum sealed?
Thank you for the very kind words! I do vacuum pack my meals to save on space. I don't know how long that vacuum packing helps this last.
Purchase some zippered mylar bags that come with oxygen absorbers (Packfresh). They can be sealed with a curling iron. I have hundreds of pounds of flour, sugar, foods in long term storage and will last a decade or more. I also keep some smaller bag amounts available for camp trips. Watch a video on this and it breaks it down. This Bannock mix is a good one to store.
And thanks for the videos, Trailmeister.
Hope you made some for your puppy!
You know it!
sweet
Thats a basic fry bread recipe just thicker batter and both wonderful
Yes 😊
Nice 😊
Olive oil tastes great but Bannock bread was made for centuries without it. It was made using any kind of grease or oil at hand. I think bacon fat or corn oil is more a Bannock bread thing. And the obsession with sterility causing you to use plastic you brought to 'roll out your bread! That stone or sliced log in front of you was perfect for rolling Bannock bread! If you didn't have anything else only then turn to orange plastic! But yeah olive oil to us folks today on the coasts would taste better. But olive oil is a very distinctive flavor. I don't think it is the flavor of Bannock Bread.
👍👍👍
Where can I get one of those skillets?
They are from the 50’s called cold handle skillet made in sizes from 4” to 12” .. you will find them at second hand stores or swap meets .. I got mine off eBay
What did they use in older times instead of dried milk?
Is this good as a unleavened bread as well ?
I’ve always wanted to try bannock. I made this and it turned out good. It was very sticky at first. Too much water I guess
fry bread would be so much easier. no kneading, no rolling, no cutting...drop the batter in the oil and Voila!!!
What pan did you use to cook it in?
Where did the pan come from?
From a Trangia kit kit.
When you twist your cutter in the dough, you lower the amount of Raising you could have.
Small bear shows up at 5:19, wondering why dinner is taking so long....
But thats lightly frying not baking
I thought you were joking when you said bear container.
Bannock comes from the Latin word panace, meaning bread.
question: wouldn't using the nalgene as a rolling pin make it smell like food to a bear? i wouldn't want my water canteen to have any chance at attracting them
Good question! I wash the flour off.
Where is the recipe
Wow, i didnt expect you to go to the bother of cutting out circles! Could just cut into farls, uses all the dough in one go.
yankee glamp
Too much water in the recipe. Do not use half cup. I used oat flour and this was a train wreck.
Please stop pushing Kosher salt. The ONLY thing that separates kosher from anything is that Kosher is SUPPOSED to be blessed. Other than that it off no benefit. It's just whatever the product is with a blessing. And, generally, costs significantly more than the regular product.
Yeah absolutely absurd to buy kosher salt. That's about like me pissing in it and saying I blessed it and fortified it with yellow vitamins and minerals. Lol but I guess if you believe kosher salt is that much better then you'll believe anything lol. Best of luck to you
Then do the other.
Kosher salt is just a larger salt flake. Nothing to do with blessings. There's not a rabbi blessing warehouses of salt or something like that. Just a different size flake compared to other salts.
Kosher salt is a pure large flake salt unlike uniform more processed table salt with additives... Has nothing to do with being blessed or religion 🙄
Does the blessing make the flakes bigger? No?
Then that’s not the main difference, now is it. Kosher salt rocks.
Když chceš něco radit tak mluv pomaleji. Titulky se ani nestačí ukázat a už se to mění za jiné. Vůbec se to nedá číst 👎
I'm sorry that you feel that way
How do you clean the bowl