Bannock Bread

  • Preparation 15 MIN
    Cooking 5 MIN
  • Servings 6



  1. Before leaving, at home, combine the whole-wheat flour, milk powder, raw sugar, fruit, baking powder, cinnamon and salt with a fork. Scoop in a plastic bag. Place the all-purpose flour and the oil in sealed containers, separately, for transportation. Be sure to have water at the campground.
  2. To prepare the bannock, pour the dry ingredients in a bowl and make a well in the centre. Pour in the water at once and add as needed to obtain a supple dough. Stir until just moistened and handle the dough as little as possible. Sprinkle the dough with all-purpose flour so that it is no longer sticky. Form into a round loaf.


Cooking methods

Directly on a wood fire’s hot coals, place a rack covered with lightly oiled aluminum foil. Knead the dough into very flat patties and place on the foil. Cook for 5 minutes on each side. Remove from the heat and serve with jam, buckwheat honey or almond butter. At the end of a branch is the kids preferred method of cooking. Divide the dough into four portions and roll each ball around the tip of a tree branch shaved of its bark. Rotate regularly over the fire until the bannock is golden brown. Remove the bread from the branch. Place on a plate and fill the hole with jam or peanut butter. On a camping stove, place the bannock on a lightly oiled nonstick skillet. Cover and cook over low heat for about 15 minutes on each side or until a knife inserted in the center comes out clean.


Add 60 ml (1/4 cup) slivered almonds or chopped nuts to the dry ingredients.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 300  
Total Fat 6 g  
Saturated Fat 1 g  
Sodium (salt) 538 mg  
Carbohydrates 54 g  
Fibre 4 g  
Protein 9 g