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      BWCA.com Cook Book - BREAD & BANNOCK     

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Jackfish
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12/08/2010 02:26PM
Let's start a BWCA.com Cook Book. Please post your favorite BREAD & BANNOCK recipes here. No comments - Only recipes.
 
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Jackfish
Moderator
 
12/08/2010 02:34PM
Cornmeal Bannock

Here's the recipe for one biscuit:

1/3 cup Flour
1/3 cup Cornmeal
1/3 cup Quick-cooking Oatmeal
1 TBL Powdered Milk
1 TBL sugar
1/8 tsp. Baking Powder
Cinnamon to taste (2 tsp works for me)

At Home: Put all ingredients in a Ziploc bag. Mix well.

At Camp: Mix with water until stiff. (I use 1/3 cup.) Flatten to about the size and thickness of a hamburger. Cook covered over medium heat in a lightly oiled fry pan. Flip every minute or so until browned.

Put butter and jam on the bannock, then cut it into four quarters. Usually feeds two people.

NOTE: I've used this for recipe for years and it's always a favorite. I'll give kudos to "Bannock" for sharing a similar recipe years ago.


Hudson Bay Bread baked, cut and packaged for our canoe trip.
Jackfish
Moderator
 
12/28/2010 05:34PM
Hudson Bay Bread (from the Charles L. Sommers Canoe Base BSA)

The quantities in this recipe will work perfectly with an 11" x 16" air-bake brownie-type pan.

3/4# butter or margarine (I use butter)
2 Cups Sugar
1/3 Cup Karo Syrup
1/3 Cup Honey
1 tsp Maple Flavoring

Blend together the above ingredients. (A counter-top mixer works really well for this.) When thoroughly blended, add:

3/4 Cup ground nuts (I use walnuts or pecans)
9 1/2 Cups QUICK COOKING MINUTE OATS (emphasis on Quick Cooking. The finer oats hold together better than course oats.)

Blend all ingredients thoroughly.

Then, place mixture in 11" x 16" air-bake pan (regular brownie-type pan will work fine) and spread evenly. Press down into pan so mixture is firm. Bake in a standard oven at 325 degrees for 35 minutes. After removing from oven, you will see that the bread has "risen" a bit. Use a pancake flipper to press bread down firmly again and let cool for a few minutes. This keeps the bread from crumbling when you cut it. Use a serrated knife to carefully cut the bread into squares. (Using an 11" x 16" pan, I'll cut the Bread into 12 squares.) Allow to cool and remove from pan.

For canoe trips, package each square of HBB in a quart-size zip lock bag and have peanut butter and jelly available to spread on the bread. It tastes great and is a great energy bar.
12/30/2010 10:34PM
Multigrain Sunflower Rolls- from Backpack Gourmet

Mix in a heavy bowl:
1 1/2 cups rolled oats
2 Tablespoons packed brown sugar
1 Tablespoon canola oil
1 Tablespoon dark molasses
1/8 teaspoon salt

Add:
1 1/2 cups boiling water
Stir and cool for 20 min

Mix together in a cup:
3/4 cup very warm water
2 Tablespoons (2 packages) active dry yeast

Let stand for 20 min, then stir into the oat mixture.

Stir and knead gradually
1 cup whole wheat flour
1/2 cup rye flour
1/2 gluten flour
1/4 cup hulled sunflower seeds

Cover and let rise in a warm place for 45 min or until doubled in bulk
Oil a baking sheet, divide the dough into 16 pieces- shaping them into rolls. Let rise for another 20 min. Bake at 350 for 15 min.

These last at least a week in the woods and are amazing with honey or Nutella in the morning. They are excellent with the white bean pate posted in the lunch section. Super filling and hearty!!
Chicagored
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01/04/2011 08:36AM
Regarding Jackfish's Hudson Bay Bread Recipe, it can be tweaked by adding a teaspoon of vanilla and a cup of finely chopped nuts. I usually use regular oatmeal ground in a food processor. Not sure it ultimately makes a difference, but I always have regular oatmeal in the house.

I now use a slightly different recipe which I took off this bulletin board in 2002 which was originally developed by Chuck Rose:

2 cups brown sugar
1/3 cup molasses
1/3 cup honey
1 teaspoon maple syrup
2 cups butter
9 1/2 cups oats
1 cup chopped nuts.

The cooking instructions are the same as for Jackfish's recipe. Makes a great breakfast, lunch or afternoon snack with a heaping tablespoon of peanut butter on top. A gazillion calories, but who cares on a canoe trip.
Chicagored
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01/04/2011 08:57AM
Grilled Flatbread

1 tablespoon instant yeast
1 ΒΌ cup warm water
1 teaspoon white sugar
2 teaspoons salt
olive oil as needed
3 cups all-purpose flour

In a bowl, dissolve yeast in warm water, and mix in sugar and salt. Proof for ten minutes, or until frothy.

Mix in the flour. Cover and let sit one hour. Cut into 8 equal pieces and roll out to 6 inch diameter circles. Brush one side with olive (or whatever) oil and place on grill until brown. Brush other side with oil and repeat.
Sloth
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01/26/2011 02:50PM
Here's an easy one, but really good.

Grab a couple of those little boxes of cornbread mix. Mix according to directions, form little patties (not real thick) with the mix, and drop them in oil for a couple minutes each side. Add a little butter and bring some honey packets...Mmmmm.

For a twist, add some jalepenos and cheese to the mix.
03/06/2011 10:59PM
Red Lobster Fry Bread

Pre-mixed dry ingredients in a 1 gallon freezer bag:
1 cup white flour
1 t baking powder
1 T powdered milk
3-4 solid shakes of dill weed
3 T parmesan cheese
1/2 t garlic salt

At camp, mix the following into the bag:
1 1/2 T butter cut into the dry ingredients
7/8 cup water

2 T butter to fry the bread. 1 T to start, and 1 T after the flip.
Beaverjack
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03/13/2011 10:16AM
Here's a recipe for indian fry bread that was handed down by my wife's grandmother. I cut the original recipe down so it makes sense for a solo canoist. The original recipe is shown afterwards.

1 C flour
1 tsp baking powder
salt and pepper
warm water
raisins (optional)

Combine dry ingredients and add small amounts of water to produce clumping of dough. Knead until you get a soft but sticky dough. Cover bowl and let stand for 15 minutes. Pull off egg-sized pieces and form into flat rounds. Fry rounds in hot oil until golden brown on both sides. Good hot with honey.

3 C flour
1 Tbs baking powder
1/2 tsp salt
pepper to taste
1 C warm water (approx.)
raisins (optional)
03/16/2011 09:50PM
At Jackfish's request, here is a re-post from another thread:

Making bannock is more of an art than a science. There are hundreds of recipes for bannock. Here is basic one.

Bannock
1 cup white flour
1 cup whole wheat flour
2 teaspoons baking powder (always use good baking powder)
1/2 teaspoon salt

At Home: Mix ingredients together in a plastic bag.

In camp: add enough water to make a stiff dough (an egg and a little oil is optional). Knead quickly. Roll into a ball. Flatten it (so it is about 1" thick) in a greased fry pan. Then fry and flip - or - brown the bottom of the cake. Then either move the pan up 12" from the fire, or tilt pan on edge in front of the fire, and let bake.

You can substitute a baking mix like Bisquick or Jiffy Mix or any biscuit mix doctored up with a little powdered milk and perhaps a little powdered egg. Not really bannock, but pretty good pan fried biscuits.

There are lots of options with bannock. Start with the basic bannock and add any of the following. If it is a flour-like ingredient, substitute for an equal portion of one of the flours in the basic recipe.

1/2 t of cream of tartar
1/2 c. shortening
1/2 c. powdered milk
a little honey or molassess
3/4 c. walnuts, or dried fruit, or raisins, or dried cranberries
an egg or equivalent of powdered egg
1/2 c. corn meal
1/2 c. rolled oats
1/2c. oatmeal
1/2 c. any kind of flour you fancy
03/16/2011 10:00PM
Pizza Crust Bannock

OK. I decided to share one of my closely guarded secrets:

One cheap package of pizza crust mix. The last one I bought was 50 cents. Follow the directions for mixing. It's usually "add 1/2 cup of water".

I mix it. Roll it into a ball. Then flatten to about 1/2" thick. Put into an oiled fry pan. Cover. Let it sit a few minutes.

Light the stove and adjust it to its lowest setting. Put the fry pan on the stove. When the bottom is done (I can usually smell it), flip the bannock. Cover again and cook till that side is done. Remove from heat and let it sit in the covered pan for a few more minutes.

It should have risen to about double, maybe more. The bread should be denser than say a biscuit, but still be light and cooked through. The outside will be crusty. I find it good with peanut butter.

Feeds two.

That's it. Plain, old, off-the-shelf, cheap, pizza crust mix!!!

BTW, No one has mentioned it yet, but bannock should never be cut. It should ALWAYS be broken.
06/07/2012 11:28PM
1-4-3-2-1 Bannock

If you want an old-timer's bannock recipe where you carry ingredients rather than a mix, or if you just want a fun way to make your mix at home, the 1-4-3-2-1 recipe might be fun for you.

1. One handful of flour.

4. As much baking powder as you can pinch with your thumb and 4 fingers.

3. As much salt as you can pinch with your thumb and three fingers.

2. As much sugar as you can pinch with your thumb and two fingers.

1. As much lard as you can scoop with one finger up to the first knuckle.

Mix. Add water (perhaps with some powder milk ... or not) to make dough.

Bake.
Dbor
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05/23/2013 04:25PM
quote Jackfish: "Cornmeal Bannock

Here's the recipe for one biscuit:

1/3 cup Flour
1/3 cup Cornmeal
1/3 cup Quick-cooking Oatmeal
1 TBL Powdered Milk
1 TBL sugar
1/8 tsp. Baking Powder
Cinnamon to taste (2 tsp works for me)

At Home: Put all ingredients in a Ziploc bag. Mix well.

At Camp: Mix with water until stiff. (I use 1/3 cup.) Flatten to about the size and thickness of a hamburger. Cook covered over medium heat in a lightly oiled fry pan. Flip every minute or so until browned.

Put butter and jam on the bannock, then cut it into four quarters. Usually feeds two people.

NOTE: I've used this for recipe for years and it's always a favorite. I'll give kudos to "Bannock" for sharing a similar recipe years ago. "

I like this recipe a lot. One little twist that I have done is not necessarily the healthiest if you are a health food junkie, but it is an excellent twist to this recipe.

Instead of using plain quick cook oatmeal, take whatever is your favorite flavor of quick cook oatmeal (Brown Sugar, Peaches and Cream, or Apple and Cinnamon) and throw that in there. Adds a little extra flavor.

eOar
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08/26/2014 08:17AM
Original Recipe here

Gluten Free Non-Dairy Version Here:

Basic Bannock Mix
1 cup flour Bob's Red Mill Gluten Free Flour - 1 tsp. Xanthan gum
1 tsp. aluminum free baking powder
1/4 tsp. salt
1/4 cup dry rice milk powder
1 tbsp. shortening - Spectrum
 
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