Truth about Bannock Bread
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- Опубліковано 4 вер 2024
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Making Bannock Bread and cooking on the fire. This video shows a few ways to cook Bannock over a fire.
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#paulbissekerbushcraft #thewoodlandkitchen
Hi man. Thanks for the video.
We have been making these breads on a stick ever since we were kids. On occation we would take a sausage (I guess most people refer to it has a "hot dog"), and first drive the stick through the middle of it. THEN you wrap it in the dough. You'll get the same shape, and if you manage to cook it slowly, the sausage will crack open, leaking the fat and juice into the bread - and it is a fantastic taste.
It's kind of a tradition here in Denmark, at least for a large portion of the people here.
Again, thanks and good job.
Best regards: Rune
That sounds delicious ;) When i was in Norge a few years ago i noticed that Hot Dogs were sold everywhere, even in petrol stations! My friend said its common in Scandinavia. I will give your method a go :) Thanks for sharing.
You might be tempted to grill the sausage before you wrap it in dough, but be aware that you might loose that juice that does all the magic :).
When I do it and I'm really hungry, it's tempting to do shortcuts, but the best result comes from having the sausage crack open inside the bread.
Good luck, and you are welcome! :)
Thanks
Greetings from the USA. Brings back old memories from my Boy Scout days. I recall there was a version with and without the hotdog as I remember in an old manual I had. Very tasty, I'm going to have to try this again. Thanks for the video.
Yes it sounds delicious with the hotdog :)
Thanks for posting this quickbread video! I'll share a couple flatbread tips I've learned over the years. The longer you let the dough sit, the chewier or more elastic the bread gets. If you're at home, leave the dough in the fridge overnight before cooking. Natural yeast alternative: Raisins have both natural yeast from the air on the skin and sugars inside. If you soak and mash the raisins in lukewarm water (too hot and you'll kill the yeast), you can eliminate the sugar and baking soda, and use the raisin water to make a real yeast bread! If you can seal the raisin water container in a bag, you'll see the bag start to inflate as the yeast gets active. Mix the salt and flour well before adding the water.
good vid; here is something I learned about bannock & muffins recently:
*Self-rising flour rises twice: the first time with moisture, the second time with heat.
*The less time one takes to prepare the dough, after the liquid (the colder, the better) water, milk, or juice is added, the fluffier the loaf.
*There is no point to kneading whatsoever- kneading just breaks down the dough's "fluff"... as soon as the moist dough leaves the sides of the mixing bowl it is ready; just mold & then bake for 8-10 minutes. Bake longer for more ingredients such as raisins.
*Your loaf, cake or whatever should go from dry flour to the pan in a minute-and-a-half, so it can rise better with the heat. Prepare the ingredients ahead of time to do this.
*One way to avoid oiling the pan is to introduce some oil into the flour ...just mix the flour & oil with a fork to wet-sand consistency first, add dry ingredients, then add the liquid; rush to bake on an ungreased metal "anything". :-)
Thanks for the info
The staple ration for Confederate soldiers was cornmeal and salt pork. The cooked the salt pork lightly and used the drippings to make "Sloosh" Make a dough with the cornmeal, water and drippings then wrap it around the steel ramrod from your rifle and hold over the fire. Try this next time Paul. They would add things from their "Forage" Bag picked up along their march, berries, nuts, some squirrel or other meat. Bits of the fried salt pork could be used as well or cut into thin strips and eaten like a sandwich. We do this at our Civil War reenactments.......Not bad eating if your cholesterol is in check LOL
Thanks for the info Big Chief :)
"clean off the bark, that's where the bacteria live" *drops bannock dough in the dirt* "just go with it...bit of mud isn't gonna kill us" lol
God made dirt and dirt don't hurt♪♫♪
Go home 😕
Cooking it kills bacteria anyway
Hah! Can you timestamp where that happened?
@@sveltergamer5934 19:45 cleans off bark
20:30 drops on dirt lol
Apache's made Bannack also but with slightly different ingredients and methods. I'm an Ojibwe native out of Canada and tried the Navaho and going to try Cree bannock and Apache bread 🙂
Thanks for sharing!
Apache and Dine (navajo) make fry bread. It's not the same. The northern tribes make bannock after being taught by the Scots. Im from AZ, dad is ft sill apache, the descendants of the chirichaua. His mom is lakota. They make frybread and bannock being so far north. My mother is 1st gen british/american. The northern natives make bannock very similar to the scots but the flavor of scottish bannock has always tasted better to me.
Thanks for showing how on the open fire. I've only ever cooked it with corn MASA flour one the stove. This showed me it was easier than I thought outdoors. Take Care and Stay Safe.
Glad it was helpful!
Hello there from a part-native American here in the US...great video! Interesting to learn that "our" bread has roots in Europe, Asia and the Indian sub-continent as well. Thank you for sharing your extensive knowledge, recipe and technique.
great....another 1/128th part Cherokee telling us about "HIS" bread....
It's been 5 years but I must say: This is just about the best video. I love your honesty. I never made this bread because I can't have gluten, but I am told you can make this with gluten-free flour. I am so happy you left the bad spots in so I can see what can go wrong. I was a baker from way back until recently. maybe I can have some bread again? I always believe a little dirt and some burnt spots never hurt anyone, in fact it can make things taste better. It is lunchtime here in the USA I will be making Bannock. Both ways. On a stick looks great. I just got a new Firebox and a few charcoal and wood grills. (I collect them all). Thanks so much for this valuable lesson, I just wish I had some raisins.
Its awesome with oat flour! No gluten and it has more flavor than wheat flour!
Kudos for not editing out the 'bad' bits. Very informative vid and love the 'can do' attitude. Thanks for filming, Andy
Probably the most honest and straightforward outdoors cooking video.....good stuff
Thanks man
I love your honest style Paul. Here in the USA people don’t speak of bannock much, so I viewed your video to see what it is and how it’s made. I’m looking forward to giving it a try.You could stuff a hotdog in your stick bannock, or jelly or cheese. Anything you fancy really. Thanks.
Thanks for the demonstration! Thanks especially for reminding folks that the ingredients don't have to be measured with microscopic precision. There are some things that need to be precise -- Cabinetry requires careful work for the parts to fit and stay snug, but you can build a sturdy shelter that will last WITHOUT files and power tools...
This was an excellent video. you made the subject of Bannock very clear and understandable. I love the bit where you dropped it, then picked it up and cooked it anyway. now that's real camping!
Glad you enjoyed it!
Nice video! I have added cran raisins, dried apricots, pecans and English walnuts. If you can chop those up before adding, you dont get large lumps and mixes in better. I have also made sweet potato bread; equal measures of just flour and warm sweet potato pulp mixed together. Then flattened out like you did your bannock and cooked similarly. The thinner the better. So chopping those fruits and nuts works better for thinner pieces.
Sounds like some great recipes :)
You can mix in any kind of flour, not just using white flour. About half white and half other flour still helps it rise some when cooking it.
From S Africa. Enjoyed the simplicity of this old recipe. Nice video. Remember making these as a kid when my brothers were Boy scouts.
I love how you showed it and put it back on cause when you are out and doing it ur right there is no science just keep babying it til u get what u want
Thankyou for the lessons and tips on how to make the bannock bread. The history of this bread also very ccol. 🥸🥖🥐🍞🫓
Glad you enjoyed it
I love this. Thanks.
Well done mate. Genuine, real life, bushcraft, warts and all.
Thanks Anthony ;)
This video is awesome! Love the funny bits you kinda remind me of that father of that girl from 28 days later movie always funny😊.
I enjoyed the video. I always love to learn new basic things that are useful. Thank you!
Great upload and brilliant that we see the honest upload at the end of the day if its not ready put it back on don’t edit the video and that’s why i love this Paul so thank you
I somehow stubbled across the best and most practical bush craft you tube. Just subscribed and time to binge watch the earlier ones
Thanks. Enjoy
Favorite video ever. You didn't try to make it look like something it wasn't. It looked yummy thank you
I love how you picked it up and keep going u never know what life will throw at u but when u hungry you do what u have to lol
hi big man, love your attitude. nobody`s perfect, nor do you get anything done if you don`t give it a bash. also, if your burnin` it , your just adding flavour. you got my sub! stay safe, Jimbo
LOL Thanks Jim ;)
I like your attitude...just do it!
He looks like and reminds me of TheRunningmaZ on UA-cam
Love how you're so straightforward in your video!
Thanks ;)
Nice one! I tried this out myself and loved it. I made my bannock with cranberry and chopped dates as i did not have any sultans or raisins. Went down well with a nice brew of tea. Thanks again
Sounds delicious ;)
It was i have literally just finished eating it with a nice brew of tea x
fresh berries like strawberries or raspberries ... with some natural honey fresh out of the comb and a spot of ice cream fresh from the churn makes for an awesome dessert ... goes great with home made cheese as well
Just learned Baxter, my grandmother's parents from Lanark, Scotland, means "Baker". Love It! Thanks for making this easy!
Glad you enjoyed it
Thanks for the video
This is such a relaxing clip. Thank you. Loved watching. I feel this is unintentional asmr. I could have fallen asleep. I was so cozy. I love sent from Michigan
Glad you enjoyed it!
I like the accent and the philosophy to go along with the food...thanks.
Thanks for the great video. Very encouraging. I have made bannock before but you challenge me to make it puff up more than I have. I like adding raisins, too. Thanks again.
You are a delight! I hope this finds you enjoying life! Aloha from Maui!
Thank you! You too!
Perfect again Paul
A little browned even a little burnt edges are Awesome yummy 😋
Yes they are!
Thanks for the video, will have to give it a try. I'm not a cook but liked my first tast of bannock, this gives me the confidence to give it a go.
Thanks for not cutting video like some do. Have a good day
You will love it ;)
Bam Man, now I have to go make some it looked so good I could almost smell it. thanks and send us more video's
The thing about bread is the amount of water can change from day to day depending on how much humidity is in the air.
Wetter days mean heavier flower and the requirement for less flower. The best way to always make bread is by feel and texture. Take your measuring tins and throw them into the rubbish. My family hate me when I say "until it feels right" and "cook it until it is done."
I used to hate those sayings too, now i find myself saying it ;)
yup so true .... consistency is more important than measure ... a dry dough is a dry dough no matter how humid or dry it is
Whata disaster !😅😅😅
Brilliant video, I learned a lot. Thank you.
Glad it was helpful!
Hi Paul, love the video. As a fellow tosser I like to point something out to you.. adding the sugar is perfect. You need an acid to react with the baking soda to produce the rising effect of the formed carbon dioxide. Not adding sugar (or few drops of vinegar would work as well) you would end up with a slight (or less slight) washing soda taste to the bread...(Heat plus baking soda equals washing soda you know...)
If you like a little more fluffy bannock you could try and leave the (maybe slightly more wet) dough for about 10 minute or so for the fluffing reaction (sugar + baking soda) to take effect... I your case would be even better since the coals would have been perfect by then... Good luck and bon appetite...regards, Sander.
Thanks for the info ;)
Got a UA-cam recommendation for this video. I've been making bannock for years, and you are very right, it's not a science, and almost every batch is a bit different. I feel that it is a must have on outdoor expeditions. Thanks for posting, you have a new subscriber.
Thanks
Thank you sir, for not swearing :)), haha it's good to watch it with kids. There are mistakes to be learned when they are represented right in front of you not cut off, so thank you for all your honesty there. I enjoyed your video and you're funny too.
Another great video. I love your style and presentation. Keep the videos coming.
Really educational video! Just stumbled onto this one and I learned so much valuable info. You are very knowledgable thanks for sharing!
Seb Parkes Thank you Seb 😊
Just like I would do it. Dropping it and everything else. Very authentic. Thanks
Thanks so much for showing this bread dough and how to use it. Your a great teacher and show us the real deal!!! Blessings!
1st vid of your I watched but I'll look for more. I appreciate your integrety when not editing the "mistakes". Also your sense of humour and laid back approach about not over thinking something. Really good!
Thanks :)
I enjoyed the video very much. Thank you for sharing. One suggestion on the method in making the bannock though. Instead of kneading the mixture try folding the mixture. Mix your dry ingredients by folding them instead of mixing it the way you did. Once the dry ingredients are mixed by fold you will have sort of fluffy look. Ad your water slowly by folding as well. The ingredients take on an airy fluffy feeling. Even if some of the flour isn't totally mixed that ok. Pour the mixture slowly into a cake pan. It's a different texture and tastes great. You can add blueberries, raisins or anything else feel like having
Thanks Claude, sounds good i will try it :)
Hi, my first time seeing your channel. Great video. Thanks. I like that you don't try to cover up miscalculations, just test and adjust your time. All done calm and without BS. Thanks.
That looks really good! I'm gonna try that right now.
Brilliant video, thanks for sharing 👍
This video makes me think even more, you and I are Brothers from other Mothers. Great Job.
LOL 73s
Excellent video
Always look forward to seeing more from you. Down to earth stuff. Pardon the pun. Keep em coming
Great stuff buddy. Just what me and the kids do. It's great fun. I always say if it's not burnt or you don't drop it your not doing it right haha. All the best.
Here in Canada our indigenous peoples (and not a few others) make bannoklck, but it's generally fried. The addition if fruit is quite common, and blueberry Bannock is lovely warm and spread with butter.
Blueberries are nice.
prior to cooking place holes in the dough with a fork to prevent an undone middle
Cheers
Hey that's a good trick I forgot about thank you
great video , love that you don't edit all that much , and now I know how to cook bread on a stick , very cool.
Hi, I really wasn't sure at first about your vid but lol you've grown on me .
Subscribed 😎
Thanks ;)
nice vid m8, just a few tips, try have more coals than flame if you can, makes a better overall bake, and also if you want a little bit extra moisture and flavour, try soaking the raisins in milk, water or a malt beer,makes it extra tasty.also if your making it for a long journey bake it low and slow so that all the moisture drys out and turns it almost into a biscuit, lasts a very longtime.and if you need more energy just drizzle some honey over it before you eat it, tasty as hell!!!
Thanks, they sound like some great tips. I will probably soak some raisins in rum :) Thanks for commenting.
hey,Fran O, ta for your tips, think I`ll try the beer! I agree with the hot coals method, stops it gettin` too much flavor!! Jimbo
Fran o' toole hey, Fran thanks for the great tip! I'll add that into my little notebook just for"survivor "food. I actually make meals a few days a week that are for camping/ surviving.Blessings and take care.
no but by the sound of it you have!!!!!
You can make a pancake syrup with brown sugar. Mix just enough water to the brown sugar to dissolve it, then simmer it a few minutes until it is the right consistency for syrup. I also use brown sugar and cinnamon as a topping to bannock.
I just found this, & yup, you just earned another sub! Thanks!!!
Thanks i appreciate it :)
Hello from Canada.
This was an interesting video. I've always wanted to try and make bannock. I think I'll give it a try.
Go for it ;)
I love making bannock when I go camping. Iv'e def dropped it and then ate it anyways. haha, good video.
love bannock. so many ways to cook it and super easy
You got that right!
I really wanna make this bread now, Great tutorial and video Paul Thank you
Your welcome
made me hungry for it now brilliant video cannot wait to cook some up
Great video. Some of the burnt bits will be from the raisins sugar caramelisation. A help is you can test the bannock readiness by tapping the cooked dough like on bread. I find cooking it on embers on the side of the fire gives you a little more control on temperature and slow the burn a bit. Good cooking.
Thanks Pedro ;)
I enjoyed that Paul. Thanks for sharing that !
An aluminum pie tin is an excellent accessory for the tawa. A lid would let the center cook more quickly, before the outside burns. Or your metal plate. Or your little skillet, if you mind the handle. New sub!
That's a great idea!
Great video, I liked the bread on a stick.
Glad you enjoyed it
Thank you for sharing, this video is great I like how genuine you are! Being out in nature it's a beautiful thing!
This is a fun video!
Looks delicious 😋
Thank you 😋
Very relaxing watching you cook bannock. Like a British Bob Ross of the outdoor kitchen
Thanks ;)
Paul’s a true gem, Flight Deck.
Paul,Really good to see someone willing to not trying to come across as the dogs conkers and admit it's your first time outside . Plus some really constructive advice and encouragement in the comments. Cheers Demus.
Thanks Demus, we are all learning :)
hey Paul... Quick tip mate, get along to a fishing tackle shop and get some collapsible groundbait bowls. Perfect for the mixing and fold up super small
Thanks for the tip ;)
failing that on lightweight trips overnight, Sandwhich bags, ingredients in and squelch the lot together... may have to double up the bags if very thin
I've also seen it done straight on the coals, no pan. Smoked bannock, yumm !.
Bring a tad of strawberry jam.. and its fit for the queen!
Thanks for all the details... much appreciated.
Tosser part had me laughing! LOL
Love your style, Paul.
:)
excellent video.nice one man for being so informative and transparent!!
Greetings from Winnipeg Manitoba Canada, iwas taught that as a small boy too make bannock by my grandmother
And later on in life my uncle because I forgot how to make it .
Hey that is pretty cool. I prefer raisins as well.
*Yum* !
Brilliant video, thanks for sharing!🙂...
Never made bannock but I'll make sure to try some the next time I'm on the trail. Thanks for the videos and greetings from Finland!
Thank you for watching :)
I just discovered your channel Paul and have subbed mate.I found your video on making bannock to be very informative and no BS,I like your style .thankyou
Thanks Daveo, i appreciate your support ;)
Great video, I just viewed Ray Mears video on bread making and noticed his loaf was not cooked all the way through as well. Greetings from Dallas, Texas USA.
I sure enjoyed your video. The birds were good too.
great video, good info and experience but also fun to watch....as much as life sucks nowadays...you made me laugh...which is a feat in itself...thanks
Thank you. You're very welcome 😎
We've done this in my Family for who knows how long. We do it both with the Indian Strip or the Pancake Style cooking.
Our's is a bit different in that we use Bacon Grease instead of Oil and we like to add Smoked Meats to the Bread instead of Fruits.
It all works though.
Ed
I make mine at home in a loaf pan. When I have breakfast I fry up slices in the bacon grease.
Have to try this. Thanks for the inspiration. And the entertainment! We love that you keep it real and don’t edit stuff out. Great as always Paul !
Just found your channel brilliant I always struggled with the bread flowing others there recipes yours so simple thank you
Thanks Ian. Simple things should stay simple ;)
Hi - great vid. I've made bannock a few different ways but not tried it this way. I have done the Ray Mears way - but thinner than he said on his video. I have also made it in a dutch oven which is the best result. The ways you have shown however are much simpler and I will be trying this come summer. By the way, I make it with mixed spice and a bit of dried milk powder. I have also done it with chopped coriander and garlic - yum! Just goes to show, you can still learn more - thanks again.
Thanks for commenting and sharing your ingredients.
Southern biscuits and gravy!!!!!!
Your a character with flavor ;)
Very nice video. I enjoyed it very much and learned from it.
Yes! I cooked it right! Very tasty! Thanks!
Reminds me of being in the boy scouts. Good show dude.