This is a recipe for a bread that can be made in the field. It is best to mix the ingredients at home and then seal them in a "ziplock" bag for the trip. The basic mix will stay fresh for up to a month in the field, if kept sealed, dry and reasonably cool. The quantity given will yield four bannock cakes, each approximately 3 1/2 to 4 inches in diameter.
Sift together the flour, baking powder and salt (and milk). Cut in the margarine with two dull knives, an electric mixer at low speed, or a pastry blender, until the mixture resembles a coarse meal. Seal it in a "ziplock" bag.
Grease and heat a frypan. Working quickly, add enough COLD water to the prepackaged dry mix to make a firm dough. Once the water is thoroughly mixed into the dough, form the dough into cakes about 1/2 inch thick. Dust the cakes lightly with flour to make them easier to handle.
Lay the bannock cakes in the warm frying pan. Hold them over the heat, rotating the pan a little. Once a bottom crust has formed and the dough has hardened enough to hold together, you can turn the bannock cakes.
Cooking takes 12-15 minutes. Test whether or not the bannock is ready by inserting a clean toothpick or sliver into the loaf. If it comes out clean, the bannock is ready to eat.
Make a thicker dough by adding less water. Roll the dough into a long ribbon, no wider than an inch. Wind this around a preheated green hardwood stick and cook over a fire, turning occasionally, until the bannock is cooked.
My group likes to experiment by adding ingredients to the above basic recipe...
We RECOMMEND the following:
This bannock turnover was made with 1/2 batch of bannock mix and filled with home made blueberry jam (transported into the field in a tube). Served piping hot, it was mmm, good!
This is our largest and most elaborate canoe trip cake to date. It was made for a surprise baby shower that we held in the Barron Canyon, for our then seven months pregnant friend, Louise. (On the canoe trip, we were jokingly referring to the baby as "Rutherford"... after he was born his parents chose the much more conventional name, Christopher.) The cake was made in four layers, with a quadruple batch of bannock mix, a plastic tub of Betty Crocker frosting and a store bought plastic tube of trim icing that came with a couple of screw-on decorating nibs.
These are our REJECTED bannock experiments:
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