Hurray, I finally found a bannock recipe that’s a keeper.

I adapted the recipe from a bushcraft site I was on a while back. Unfortunately, I can’t find the link to that site. [Will add the link if I do find it].

The day before leaving, I added the dry ingredients into a large ziplock freezer bag. When it came time to make the bannock, instead of oil, I melted 3 TBSPs of butter over the fire and used that. I didn’t have a measuring cup so I added approximately what I thought was 1 cup to the mixture. I kneaded it all together in the bag and added more water until I had the right consistency.

The first night I stuck the dough around my roasting stick in and an oval shape. The next night I rolled out the dough into 1″ diameter long snake and then wove and twisted my dough around my stick. I liked how this baked better.

It takes at least 20 minutes if not longer to roast.

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Recipe from the site

Mix the dry ingredients and keep it in a sealable bag. Just add the oil and water when you are ready to feast.
What you need
• 2.5 cups flour
• 2 tsp. baking powder
• ½ tsp. sugar
• ½ tsp. salt
• 3 tbsp. oil (substituted melted butter)
• 1 cup water
Mix dry ingredients. Add oil and enough water to form a firm dough that doesn’t stick to the hands. Leave to rest for 30 minutes.
Divide into six portions and flatten with the palm of your hand to form discs. Select a long thin stick and clean off the end with a knife. Form the dough around the stick.

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Next time, I’m going to roll my dough in brown sugar and cinnamon before roasting.