Bannock, a type of bread that is made in a skillet or pan on the stovetop or open fire, has been something I have made off and on over the years. But recently, Bannock has been in the forefront. Between being an integral part of a book series I've just read and being what I'm making for breakfast this morning, I thought I'd share with you.
What is Bannock?
After a Google search, it seems that Bannock (with a variety of spellings) was a Gaelic word meaning "morsel" and is believed to have originated in Scotland. It is a flat, unleavened bread and it is thought to have been introduced to North America by Scottish immigrants.
You'll hear the words fry bread and bannock use interchangeably at times. The Indigenous people of North America make an unleavened fry bread. I believe that the original Scottish bannock used oatmeal and the North American fry bread originated with meal made of corn or nuts. At some point in time, both versions began using flour.
For my personal use and definition, Bannock is a yeastless bread that is made of flour, baking powder, and a liquid and is cooked on an almost dry skillet. Fry bread is similar but "fried" with a larger amount of oil. I am sure others have their definitions, but this is mine. Bannock is something that hikers, campers, and hunters can easily make while on the trail.
Bannock for Breakfast
Today has turned cold and stormy. Thunder claps and lightning had me rushing to check on the outside animals before crawling back under the blankets. I felt too lazy to make breakfast but I was hungry. When I finally got up and moving, I made bannocks and scrambled eggs with sausage crumbles.
During the moving process from the apartment to my land, my best friend was helping at one point and made a crack that I had "several" cans of baking powder. When I told him that I planned to be able to make Bannock if I get snowed in on the mountain he understood completely. He is an avid outdoorsman who has also made bannock while camping.
I started making bannock when I was camping in "The Shack" on my land. With only 4 ingredients, it was an easy thing to have on hand in off-grid conditions. As the house build began, I camped in the little shed and conditions were more austere. The shed was such a very small space for camping and storing supplies. But I could make bannock on my single camp stove burner.
I use the version by Liz Thomson. The ingredients are:
- 1 c flour
- 1 tsp baking powder
- 2 TB olive oil
- 1/2 tsp salt
- 1/3 c warm water
- herbs such as rosemary are optional (I use the most minuscule shake of Mrs. Dash)
Bannock in the Books
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