Bushcraft Bannock Bread Mix

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Introduction: Bushcraft Bannock Bread Mix

About: Hi and Welcome, I do hope you enjoy these and please make sure you check out my 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...

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.

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    40 Discussions

    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!!

    2 replies

    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)

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

    2 replies

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

    Brilliant idea. I must try this

    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.

    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.

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

    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) ;)

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

    1 reply