- 2 cups (500 ml) whole-wheat flour
- 1/4 cup (60 ml) powdered milk
- 1/4 cup (60 ml) raw sugar
- 1/2 cup (125 ml) raisins
- 2 tablespoons (30 ml) baking powder
- 1/4 teaspoon (1 ml) ground cinnamon
- 1/2 teaspoon (2.5 ml) salt
- 2 tablespoons (30 ml) unbleached all-purpose flour
- 2 tablespoons (30 ml) peanut oil
- 3/4 cup (180 ml) cold water
- 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.
- 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.
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.