Introduction: Bushcraft Bannock Bread Mix

Picture of 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 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.


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


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

1 x Large Mixing Bowl

1 x Tinfoil

Grease Proof Paper


This can be done in multiple ways,

Oven – Bread Tin

Campfire – Hobo Oven

Campfire – Twister Stick

Campfire – Frying Pan

Step 1: Oven

Picture of Oven

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

Step 2: Mixing Step 1 of 2

Picture of 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

Picture of 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

Picture of 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

Picture of ENJOY

Once happy remove and ENJOY.


wyldbob117 (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!!

Nom (author)wyldbob1172015-07-14

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)

hyperplane (author)Nom2015-07-17

You are actually both right! You need to let the flour rest ( "In bread...")

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

rwood10 (author)2015-07-15

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

Capsos (author)rwood102015-07-15

Thankyou Rwood10

cakespy (author)2015-07-14

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

Capsos (author)cakespy2015-07-15

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

Capsos (author)cakespy2015-07-14

Thankyou Cakespy

tomatoskins (author)2015-07-08

This is so epicly awesome!

Capsos (author)tomatoskins2015-07-14


amberharding82 (author)2015-07-13

What can I say, creativity has no limits!

Arrowhead82 (author)2015-07-09

Brilliant idea. I must try this

nancyjohns (author)2015-08-07


BoHoChick (author)2015-07-19

I would recommend NEVER using those little wild 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.

doug.ormerod (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.

Aristarco (author)2015-07-18

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

Syncubus (author)2015-07-14

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

Capsos (author)Syncubus2015-07-17

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) ;)

Brucela (author)2015-07-14

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

Capsos (author)Brucela2015-07-17

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

boocat (author)Brucela2015-07-14

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

Capsos (author)boocat2015-07-14

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.

AlecTPR (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.


Capsos (author)AlecTPR2015-07-17

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.


tyler roberts (author)2015-07-14

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

Capsos (author)tyler roberts2015-07-14

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 ;)

Nom (author)tyler roberts2015-07-14

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).

Syncubus (author)tyler roberts2015-07-14

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

TonyAubyJr (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. ??

Capsos (author)TonyAubyJr2015-07-14

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

xzanaith (author)2015-07-14

wyldbob 117 Read step 3 again.

Robbi3mason (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.

Syncubus (author)Robbi3mason2015-07-14

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.

onemoroni1 (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.

No, they also carried 2000 gold Sovereigns...

FrankenPC. (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.

Capsos (author)FrankenPC.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

mtxe (author)Capsos2015-07-14

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

FrankenPC. (author)Capsos2015-07-09

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.

nliwilson (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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