Today is recipe day since it is cold, wet, and icy outside. Bannock is a great easy flat bread to make at home or on a grill while camping. The dry ingredients can be mixed up ahead of time then all you need to do is add the water and butter to it. There are huge variations to recipes for making Bannock. I decided to add in some of my acorn flour to see how this would turn out. I haven’t tried nearly enough recipes with all the flour I made in the fall.
- 2 cups all-purpose flour. ( a great variety is to add half as oat flour.)
- 1 cup acorn flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1/4 cup unsalted butter
- 1 1/2 cup water (adding whey instead of water makes it very soft and fluffy)
Measure flours, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick. Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F for 25 to 30 minutes.
If you want to give it a nice twist while camping you can form the dough into cigar shapes then twist them around a green branch and roast them over a campfire. It makes for a nice change from marshmallows and hot dogs