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.
It's only a spot on the map... until you go there.
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 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.
It's only a spot on the map... until you go there.
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!!
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.
1 tablespoon instant yeast 1 ¼ 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.
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.
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)
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
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.
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.