Introduction: Bushcraft Bannock Bread Mix

Hi and welcome to another Instructable by me Capsos.
I do hope you enjoy these and please make sure you check out my other Instructables on here, Also with that if you are into Bushcraft or would like to see a little more on what I teach then please check my Instagram page Capsos_Bushcraft Have a brilliant day and please like this and leave a comment below. Thankyou

BANNOCK BREAD DRY MIX

Bannock bread is something that is easy to make and cook around a campfire.

This mixture unlike others is a dry mix and can be stored until needed then only requirement is just a bit of water when needed.

Ingredients

1. 3 x Cups of Flour

2. 2 x Cups of Powdered Milk

3. 1 x Cup of Raisins

4. 2 x Tbsp. of Sugar

5. 1 x Tbsp. Baking Powder

6. Luke Warm Water

Equipment

1 x Baking Tin or Medium Bake Bean Tin or Frying Pan

1 x Large Mixing Bowl

1 x Tinfoil

Grease Proof Paper

Cooking

This can be done in multiple ways,

Oven – Bread Tin

Campfire – Hobo Oven

Campfire – Twister Stick

Campfire – Frying Pan

Step 1: Oven

Preset your oven to 150c (This is a fan oven).

Step 2: Mixing Step 1 of 2

Get your mixing bowl and put ingredients 1 to 5 in together and mix all ingredients together to create the dry mix.

CAMPING: If you are planning to take away bag up and move to
STEP 3 when at base camp.

Step 3: Mixing Step 2 of 2

Slowly add the warm water till you get a good dough bread consistency, Line your tin with the Gease Proof Paper then Roll your dough into a ball and then put into your tin and leave in a warm area to settle for 20-30 minutes (if using yeast instead of baking powder).

Step 4: Cooking

OVEN: Put your bread tin in the oven

and cook till golden brown approx. 55 - 70 minutes (With a Fan Oven) (But My Very On Oven)Remember when cooking on ember the heat is anywhere from 615 - 1200 Celsius.

FIRE Hobo Oven: Place Tin Can into Hobo Oven on top of 3 stones and place tinfoil over top of the larger tin.

FIRE Twister Sticks: Get sticks you know aren't poisonous and get some dough and twist around sticks and hold close to fire – Cook till golden.

FIRE Frying Pan: Place tin next to fire and rotate slowly.

Step 5: ENJOY

Once happy remove and ENJOY.

Comments

author
wyldbob117 made it!(author)2015-07-09

I'm just curious if you really need to let it set for 20 minutes prior to cooking. There's no yeast at work here, only baking powder which becomes active in the presence of heat and moisture. I'm going to test this hypothesis and post results. to the lab!!

author
Nom made it!(author)2015-07-14

Waiting for 20 mins properly hydrates the flour allowing it to bloom, 10 mins works fine if the mix was loose and relatively fresh, I don't think it alters the baking powder as you point out.

During baking there is usually time with kneading or proofing that hydrates the flour. A fast example is to use Bisquick to make pancakes. Make a batch and let it set 20 mins on the counter, make a second batch and cook it immediately and then cook the first batch. Compare your 2-3 pancakes with the 2-3 pancakes from the first batch. The first one always sucks or is hot and crispy only suitable for the cook (wink, wink)

author
hyperplane made it!(author)2015-07-17

You are actually both right! You need to let the flour rest (

https://en.wikipedia.org/wiki/Autolysis_%28biology... "In bread...")

and you need to add the baking powder as close as possible to the baking (

http://www.seriouseats.com/2015/05/the-food-lab-ho... "Cook your pancakes immediately after mixing, and you get a light, tall,
fluffy interior. Let the batter sit for half an hour, and you get a
dense, gummy interior with few bubbles.").

author
rwood10 made it!(author)2015-07-15

That looks great, I voted, favorited and share on FB... never did all that before..

author
Capsos made it!(author)2015-07-15

Thankyou Rwood10

author
cakespy made it!(author)2015-07-14

Very cool idea! I am going to include a link to this on the friday links roundup on my website!

author
Capsos made it!(author)2015-07-15

Also Cake Spy can you please ask everyone to vote for this in the contest, Thankyou

author
Capsos made it!(author)2015-07-14

Thankyou Cakespy

author
tomatoskins made it!(author)2015-07-08

This is so epicly awesome!

author
Capsos made it!(author)2015-07-14

Thanyou

author
amberharding82 made it!(author)2015-07-13

What can I say, creativity has no limits!

author
Arrowhead82 made it!(author)2015-07-09

Brilliant idea. I must try this

author
nancyjohns made it!(author)2015-08-07

nice

author
BoHoChick made it!(author)2015-07-19

I would recommend NEVER using those little wild carots...you can live without them, literally. There is a wild 'carot' which appears so much likeva real one it's too risky to use them, one bite from these little imposters and you'll be dead before you can finish dialing 9-1-1.

author
doug.ormerod made it!(author)2015-07-19

I have tried something similar to this in the past using the stick method. When cooked , take the bread off the stick and dribble some syrup or maple syrup down the middle for a sweet treat.

author
Aristarco made it!(author)2015-07-18

You mention yeast instead of baking powder but never mention a quantity for substitution. Any sugestion?

author
Syncubus made it!(author)2015-07-14

A little salt might be nice to add to your mix.

author
Capsos made it!(author)2015-07-17

Up to you im just keeping it simple, I have in the past removed the rasins and added cherries and removed the water and added spiced rum (Adult Bread) ;)

author
Brucela made it!(author)2015-07-14

Im just wondering about the BPA emissions from the inside of the can? Is it safe?

author
Capsos made it!(author)2015-07-17

Ive never had any issues but feel free to test :)

author
boocat made it!(author)2015-07-14

I was wondering, too. I thought all cans had some sort of plastic coating on the metal.

author
Capsos made it!(author)2015-07-14

If your worried eather line with greese proof paper or as i did i filled it with glowing embers before first time use and sat tin in remaining of embers.

author
AlecTPR made it!(author)2015-07-15

How long do you think if put on a fire (direct onto embers) please?

It mentions cook til "golden brown approx. 50 - 75 minutes with a Fan Oven and cooking on ember the heat is anywhere
from 615 - 1200 Celsius", so I assume less time?

I'd like to have an approx time to then open it and see if golden brown.

thanks.

author
Capsos made it!(author)2015-07-17

AlecTPR if in a pan and if the diameater of a cup i would say till golden brown.

In a tin in a Hobo oven (Check my other posts) then i would say about 30-40 mins.

On a rock again till you think done .

Any other questions just ask.

Capsos

author
tyler+roberts made it!(author)2015-07-14

are the raisins needed? or can I just leave them out?

author
Capsos made it!(author)2015-07-14

Tyler Roberts, When i started to looking other mixes i noticed one man left the rasins out and added chocolate or he didn't add water he add spiced rum ;)

author
Nom made it!(author)2015-07-14

Bannock wasn't a defined recipe (though there are period recipes available), more of a concept for a long-term edible storage food with filling and nutrient value. They used both what they enjoyed and what was available.

Any fruit would work(fresh should have less water, dried a little more), you could also use onions, garlic, rosemary, basil etc for a savory version and I'd add a little more salt and less sugar. Talking the savory... pepperoni, sausage, hamburger etc will fit in there too but won't last as long, I'd give it maybe a week for the hamburger and 2 weeks for a cured meat (ham fits here too).

author
Syncubus made it!(author)2015-07-14

You can leave them out. It's a basic bread dough.

author
TonyAubyJr made it!(author)2015-07-14

How do you get it out of the tin can (which was obviously the method you used for load in the pictures)? Usually (indoors) you'd have a nonstick bread pan or grease it. ??

author
Capsos made it!(author)2015-07-14

I use grease proof paper in the bottom and sides at first but have now got a non stick sheet cut to size

author
xzanaith made it!(author)2015-07-14

wyldbob 117 Read step 3 again.

author
Robbi3mason made it!(author)2015-07-10

This is brilliant! When I went backpacking in Utah, I did something similar, but I didn't have a can or much in the way of cookware, so I just tossed the dough in the fire pit and let it cook in the coals. I'm glad that there's a light weight option that doesn't involve scraping ash off of my bread.

author
Syncubus made it!(author)2015-07-14

A piece of aluminum foil, broad green leaves, or even a reasonably clean, flat rock might have helped in your situation. Wrapping the dough around sticks (like a 'Popsicle') was mentioned and they're usually available while camping in some form.

author
onemoroni1 made it!(author)2015-07-14

In the "7 Pillars of Wisdom" T. E. Lawrence recorded that when he got the Arabs together to campaign they would only take 45 lbs of flour and nothing else, not even water. It was a days ride by camel between wells and they made some kind of flour cake and baked it on a rock. It would carry them for 2 weeks, a thousand miles, and even better if they stole a sheep or a camel died. I've made this in the oven many times and never used the paper and it came out of the can no problem. Delicious.

author
AviationMetalSmith made it!(author)2015-07-14

No, they also carried 2000 gold Sovereigns...

author
FrankenPC. made it!(author)2015-07-08

This looks really good! I wonder how long the dry mixture will keep? I suppose you could sink a silica absorbent packet into the mix to remove any air moisture introduced while pre-mixing.

author
Capsos made it!(author)2015-07-08

I guess that could work but where i put mine inside two bags i would put the silica packet in between the two bags in-case of contamination / poisoning

author
mtxe made it!(author)2015-07-14

Silica gel desiccants are non-toxic and will not poison you.

author
FrankenPC. made it!(author)2015-07-09

The problem I'm thinking about is how you have to blend the powders together. The second you do that, the hydroscopic powders have absorbed moisture from the air. That starts a bacteria infection. All we would have to do is suck out the moisture to re-stabilize it for long term storage. The silica gel packets are protected so we should be able to just drop one into the mixture and leave it. Only one way to tell if it's working, petri dish tests. I guess that's beyond the scope of this discussion. Interesting topic though.

author
nliwilson made it!(author)2015-07-14

Really nice recipe for Bannock, for camping (real camping, not using a campsite which is just a cold hotel with no maid service & you even have to bring your own room) to be honest I like Bannock at home too and the secret to a good recipe like this is that it's both easily adaptable and great as-is. If you're cooking outdoors and you're sure you know the local plant life you can add wild nuts, berries and fruit.

NB: I always advise avoiding wild carrots unless you are **ABSOLUTELY SURE** you can identify them, so a carrot cake is inadvisable.

Would probably work better with "lukewarm" water though? ;)

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