Bannock bread (Scottish)

This recipe for Bannock bread actually came from our friends at American Preppers from a contributor LEON PANTENBURG. I recognised this recipe from one of my mothers hand written recipe cards from Scotland so when he claimed it was native to Canada my pressure starrrted to rrrrise because it may be a bread of the Canada but nae did it originate there. Scotland be the land of its birth mate. He later admits it I’m his article and all is well. He wrote a good piece aboot it so here is a little of his article with the explanation and the recipe.

Bannock is the traditional bread of Canada and the Northwest. Native people had no access to flour prior to the arrival of European traders, although some flour substitutes existed, like wild turnips or corn, dried and ground to a powder.

Bannock actually originated in Scotland. Because bannock could be quickly prepared from readily available ingredients, and because these ingredients lasted a long time without spoiling, bannock became a staple of European fur traders and subsequently, the native people also.

Bannock recipe 1 c flour 4 tsp double-acting baking powder 2 Tbs powdered skim milk

Stir ingredients together; stir in water to make dough moist. Knead dough until smooth. Place in greased cast iron skillet or Dutch oven and bake it about five to ten minutes over the campfire or on coals until it is brown on the bottom, then flip it, and brown the other side.

A handy way to prepare for a backpacking or hiking trip is to mix all the dry ingredients in a Ziplock bag. Just add 1/2 cup water and knead

in the bag. Then take out the dough, finish kneading and spread it in the pan.

(Practice baking the bannock by the campfire. Put the dough in a greased skillet, and place it near the campfire, propped at about a 60-degree angle with a stick. When the side nearest the fire browns, flip the bread and brown the other side. In a pinch you could bake it on a plank!)

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