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Free
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Bannock
Bannock is also known as "fry bread, galette (or gellette) muqpauraq, skann/scone, or Indian bread". It was the Selkirk Settlers that referred to their biscuit as bannock and that seems to be the term most often used. In Scotland, the tern "scone" is used to describe the triangular wedges cut from a large round bannock. The word "bannock" comes from the Latin word "panicium" which means "baked dough" or from "panis" which means "bread". In the mid 1800's, salt, butter, buttermilk, baking soda or powder was added. At the time, it was also known as "bush bread, trail bread or grease bread." Bannock is also a big part of of the North American Native cuisine. The Inuit/Eskimos of Canada and Alaska as well as the First Nations of the rest of Canada, the Native Americans in the United States and the Métis, enjoy bannock as part of the diet. Indigenous North Americans prepared their bannock using white or whole wheat flour, baking powder, sugar, lard, milk or water. Spices and fruits could also have been added. The bannock at the time was fried in some type of fat, baked in an oven, or cooked on a stick. Did you know.... that there is a group of indigenous people of the Great Basin known as the Bannock tribe of the Northern Paiute. Their traditional lands include southeastern Oregon and Idaho, western Wyoming and southwestern Montana. The Bannock and Northern Shoshone tribes merged and they are today known as the Shoshone-Bannock.
Campfire Bannock Recipe (The dry mix will make 9-10 individual bannocks.) Dry Mix
3 cups of all-purpose flour 2 Tbsp. baking powder 2 Tbsp. brown sugar 1/2 tsp. salt Mix together well all the ingredients for the dry mixture.
For
individual bannocks....
1/3 cup of dry mix 1 1/2 tsp. butter or margarine 1 Tbsp. + 1/2 - 1 tsp. water
Measure the allotted amount of dry mix and butter/margarine into a small. Mix the dry mixture and butter/margarine with a fork until all the butter is in small and crumbly. Slowly add the first tablespoon of water and knead thoroughly until the dough feels soft. It may seem like you don't have enough water, but keep working the dough until it holds together. If you really need more moisture, add the extra 1/2-1 tsp of water as needed until all of the dry mix has been absorbed. Option 1: Wrap the bannock batter around the end of a green stick (think of roasting a marshmallow). Knead it well so it stays around the stick. Cook over coals for about 10 minutes, rotating often. Option 2: Grease a sheet of aluminum foil. Flatten the ball of dough into a "thick pancake" shape and wrap in foil. Place in the glowing embers of a campfire for about 10 minutes, rotating throughout the baking time. Check if the bannock is done by opening the foil package. The outside should have a golden crust. Eat the bannock as is, or add some butter, jam or honey. Mmmmmm! To use this recipe in a classroom setting, an outdoor BBQ, grill, or kitchen stove are suitable for baking the bannock as well.
Bannock
Making - 1 Medium - 640 x 480 Right click on above image and chose "save as". Large - 4608 x 3456 - Full sized images now only available by email request.
Bannock
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Bannock
is a type of flat bread thought to have been baked since the time of the
Druids. It was brought to North America by early settlers and used
to nourish voyageurs, settlers and First Nations peoples. It was
made with whatever ingredients were available including cornmeal, flour,
rolled oats, wheat bran, lard, eggs, blueberries, molasses or
sunflowers. 
