Bannock (Again)

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Pignut

Full Member
Jun 9, 2005
4,096
12
41
Lincolnshire
I know Bannocks have been done to death but thought I would post this anyway to make you all hungry if nothing else!

Firstly sorting all of the mix (2 part self raising flour, 1 part milk powder, 2 tsp baking powder, 6tsp egg powder, raisins and 8 tsp brown sugar) all mixed







add water to the mix to make a sticky dough



Whilst this is being preped get a good but not to large fire burning



Arty shot of fire



Spread the fire and heat some oil in a pan



Place the dough in the pan and fry for a couple of seconds pressing down slightly



Then prop the pan next to the fire



Turn as the bannock starts to brown



Try and fight away the bannock zombies until the bannock is cooked (If you can flick the bannock and it sounds hollow it is done)



Remove from the fire......... tear and share (I did not even get a chance to take a picture of the finished article before an arm came into shot)



30 seconds later.......................





Hope you enjoyed this coulanary adventure!

Regards

Pignut
 

bushcraftbob

Settler
Jun 1, 2007
845
0
37
Oxfordshire
After being inspired by Pignut's thread, I made my first Bannock on saturday night. The ingredients used were the same as Pignuts above.

I cooked the Bannock in my rectangular Trangia mess tin. It turned out really well and tasted fantastic, was well chuffed with myself. However it was more like a cake consitency rather than bread, I think this was down to me adding too much water - prior to cooking it resembled wallpaper paste, and not dough-like in the slightest!
 

Pignut

Full Member
Jun 9, 2005
4,096
12
41
Lincolnshire
After being inspired by Pignut's thread, I made my first Bannock on saturday night. The ingredients used were the same as Pignuts above.

I cooked the Bannock in my rectangular Trangia mess tin. It turned out really well and tasted fantastic, was well chuffed with myself. However it was more like a cake consitency rather than bread, I think this was down to me adding too much water - prior to cooking it resembled wallpaper paste, and not dough-like in the slightest!
Glad you had a go!

Sounds like to much water, though mine are cake like (Tis the Egg powder that makes it go like that!)

Regards
 

Ogri the trog

Mod
Mod
Apr 29, 2005
7,157
49
56
Mid Wales UK
me and my 2 year old make these in the oven at home it is a great way to practice and test new recipies!
I do wish folk would stop posting bannock recipes containing milk powder - since becoming "dairy allergic" several years ago it means that most people offer me poisonous bannock around the camp-fire. I must admit though that I don't think I have ever used the same recipe twice, crushed nuts, forest fruits and salami have found their way into mine at various points in the past.

I think this was down to me adding too much water - prior to cooking it resembled wallpaper paste, and not dough-like in the slightest!
Bob, if you don't have the ingredients to re-thicken the mixture,
keep adding liquid until you have a pancake mix - you'll need a bit more oil to cook them but they're just as nice.

ATB

Ogri the trog
 

John Fenna

Lifetime Member & Maker
Oct 7, 2006
21,851
1,334
63
Pembrokeshire
Throw in lots of Klim! - All the more for me!!!!!!!!!!
Fades to evil laughter.........
Actually that must be a real downer Ogri - if you had come to our Easter meet you would not have been able to sample my Onion and Wild Mushroom Bannock (not that anyone else got a look in either I got very selfish on that one). Milk powder is a staple ingredient of my bannock, along with dried egg and Veg suet. I like a very cakey texture.
 

palmnut

Forager
Aug 1, 2006
245
0
N51° W002°
Probably just me being a nerd here, but how big is a 'part'? You specified particular amounts of baking powder, egg and wot not, but flour and milk powder are in 'parts'. Looking at your pictures would 1 part = 1 cup be somewhere about right?
 

AJB

Native
Oct 2, 2004
1,821
8
53
Lancashire
Probably just me being a nerd here, but how big is a 'part'? You specified particular amounts of baking powder, egg and wot not, but flour and milk powder are in 'parts'. Looking at your pictures would 1 part = 1 cup be somewhere about right?
You beat me to it!

If you don't mind me asking - how big is your part, compared to your tsp?

I'm sure I could have phrased that better! :yikes:
 

Mang

Settler
Quite a while ago I rang up to order something off Ray Mears' site and had a Bannock suggested to me using beer instead of water...might have been called a Scottish or Scotsmans Bannock (but equally this could be a red herring).

Has anyone tried this?