Bannock Recipe for the Campfire (2024)

FAQs

What are the three ways that bannock can be prepared? ›

There are many versions of bannock and different nations make more than one version. Bannock can be baked in a pan or on a stone (camping), shallow pan-fried, or deep-fried.

Don't KNEAD the bread. If you beat up the dough too much the bannock will be tough.

Classic bannock has a smoky, almost nutty flavour blended with a buttery taste, while dessert bannock can have flavours resembling a donut or shortbread. Making bannock is an art that takes years to perfect.

Selkirk bannock is made from wheat flour and contains fruit. The word bannock derives from the Latin panicum, denoting an edible milletlike grain. Special bannocks were once made for holidays and religious feasts, such as Beltane bannocks on the first of May and Lammas bannocks on the first day of autumn.

Bannock is usually unleavened, oval-shaped and flat. The version that we know today came from Scotland. In its most rudimentary form, it is made of flour, water, and fat or lard. Milk, salt, and sugar are often added, depending on the recipe.

It will rise and be about 4 cm (11/2 inches) thick when done. Enjoy with stews or as a sandwich. Store in a plastic bag or closed container. Will keep two to three days at room temperature or five days in the fridge.

Bannock is not to be confused with Australian Damper. Bannock refers to any large round article baked or cooked from grain, whereas damper, is traditionally baked or cooked from wheat flour and water. Bannock was taken to North America and Canada by the Scottish explorers and fur traders.

Start by adding 1 teaspoon of fat into dough at a time, whatever the recipe originally called for, usually butter or oil, until it's moistened. Your hands are the best tool for this job, as you can much more gently bring the dough together than a mixer, and too much mixing will make for some tough cookies.

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour. You may have overdone it on the protein.

Samhain Bannock could also be called “Dumb Bannock”, and were used to predict who would get married in the upcoming year. In this tradition, you would bake it one hour before midnight on Hallowe'en. The women would then score their initials in it, and wait.

Where is bannock most popular? ›

Bannock, skaan (or scone), Indian bread, alatiq, or frybread is found throughout North-American Native cuisine, including that of the Inuit of Canada and Alaska, other Alaska Natives, the First Nations of the rest of Canada, the Native Americans in the United States, and the Métis.

Remember that baking soda is stronger than baking powder, so you'll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. baking powder, use ¼ tsp. baking soda.

Bannock is a type of fry bread, which originates from Scotland but was eventually adopted by the Indigenous peoples of Canada, particularly the Métis of western Canada. Bannock stems from the Gaelic word bannach, which means “morsel,” a short and sweet but accurate description.

The Bannock have traditionally made pottery, utensils from bighorn sheep horns, and carrying bags from salmon skin. Their petroglyphs date back before European contact, and, after the introduction of glass beads, they transferred their geometric design to beadwork. For water transport, they have made tule reed rafts.

They hunted wild game, fished the region's abundant and bountiful streams and rivers (primarily for salmon), and collected native plants and roots such as the camas bulb. Buffalo served as the most significant source of food and raw material for the tribes.

There are three mixing methods used for yeast doughs: the straight dough method, the modified straight dough method, and the sponge method.

Three common mixing methods are the muffin mixing method, the creaming method and the biscuit mixing method. The muffin method suits muffins, loaf breads, pancakes, and waffles. Biscuits and scones benefit from the biscuit method, while the creaming method offers an alternative for muffins and certain bread types.

The bannock of many pre-contact American peoples was made of corn and nut meal, and flour made from various roots and ground plant bulbs, and sweetened with syrup from trees. There were many regional variations of bannock that included different types of flour, and the addition of dried or fresh fruit.