Bannock is any variety of flat “quick breads” (made without the use of yeast). Wedges, cut from round bannock, are often called scones. But in Scotland, the words bannock and scone are often used interchangeably. The origin of Bannock is credited to Scotland, although in North America it is often thought of as aboriginal fare…commonly called “Fry Bread”.

There as many versions of bannock, as there are great ideas. From thick and dense, to airy and fried. Any ingredient goes, but one has to enjoy the simple, rustic pleasure of plain bannock, cooked on a stick, over an open fire…to have a true appreciation for this ancient, back-bone of baking.

If I remember correctly, the first time I saw bannock being made was on Sesame Street…as a little girl, and camping aficionado, I packed it away in my knowledge bank. I shared the basic skill with my dad. Flour, water, salt, wrapped on a stick, and cooked on the fire. He took it a little further. Baking bannock was a daily ritual in our house, and the experiments followed. Mostly a sweet “kitchen sink” version that resembled his kitchen-sink pancakes. Dense, heavy things, filled with seeds, nuts, dried fruit, and occasionally mashed banana. Hot from the pan for breakfast, slathered with peanut butter and jelly. Then, wedges filled with tuna fish, or egg salad, were put in our lunch bags. Actually, I got pretty sick of bannock as a kid! I’m developing a new appreciation again, and thought I’d share not only the versatility of it, but the simplicity as well.

My dad can make a mean scone! Another, lighter, sweeter version of bannock, and something I have yet to perfect. I love scones, hot and buttery from the oven…dotted with currents, and served with clotted cream, and raspberry preserves. Yummmeeeee!

I’m including a basic bannock recipe, a fry-bread version from New Mexico that makes those perfect, fluffy-soft tacos, or…amazing with just a little butter and powdered sugar! And the traditional Scottish Selkirk Bannock, chocked full of raisins, but…..feel free to add any ingredients that suit your fancy. Shredded cheese & carmalized onions, garlic & herb, sun-dried tomato, fresh fruit or berries you’ve picked on the side of the road, coconut, chocolate! Anything goes! And don’t limit yourself to white flour either. Whole wheat is most excellent, add barley flour, oats, cornmeal, etc.

Of course most RVs come standard with ovens, and for avid campers…there are dutch ovens, and coleman baking boxes for the tops of stoves (that work great). Bannock is easily prepared in a heavy skillet. Shown below…radiant heat from a fire  bakes bannock in any metal container that’s handy. Traditionally it was often cooked on flat stones that were placed in the coals of a fire. Use your imagination & have fun! That’s what bannock is all about!

BASIC BANNOCK

Add all ingredients together. You have the option of barely mixing the dough, or man-handling it by kneading. The more you handle the mixture…the denser your bannock will be. Wrap around clean sticks and cook over an open fire, or pat into a hot cast-iron skillet, allow one side to bake then flip and cook the other side. This recipe can be fried as well. Slice off chunks of dough, cut a slit in the center for even cooking. Fry till golden brown. It’s really that simple!!!

INDIAN FRY BREAD (basically the same recipe, different method)

• 2 cups of all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup of hot water
• Canola oil for frying

Begin by mixing the dry ingredients. Add in your hot water and begin to work the dough. It will come together quickly. Once the dough forms, work it on a lightly floured surface, kneading it for about ten minutes. This is your workout for the day. After kneading the dough for about ten minutes, place in a bowl, cover with plastic wrap, and let it sit at room temperature for approximately 15 minutes or so.

Pull of the dough into 2 inch balls, then roll them out with a rolling pin until they are about 1/4 inch thick, Shaped into rustic pizza shapes if you will.

Heat the oil in a large skillet on medium to high heat, approximately 1-2 inches thick, then add one bread at a time. It should immediately puff up on you. Let it cook on one side for about 30 seconds, flip over, and cook for another 30 seconds. Remove and place on a sheet of paper towel to let any access oil drain. Repeat with the remaining breads. This yields approximately ten frybreads.

IRISH BARMBRACK (Including this instead of the Selkirk, since all the recipes I could find required yeast).

Prep Time:15 Min

Cook Time 1 Hr

Ready In: 5 Hrs 15 Min

Ingredients

• 2 1/2 cups chopped dried fruit (mixed kinds or just one, like raisins)
• 1 1/2 cups hot brewed tea
• 2 1/2 cups flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1 egg
• 1 1/2 cups sugar
• 1/4 cup marmalade
• 1 teaspoon grated orange zest

I’d say you could replace the marmalade with any wet ingredient: any jam, yogurt, stewed figs or dates, cream cheese, peanut butter. Of course, it’s no longer traditional, but I bet still yummy. I think the more traditional idea of bannock was to utilize whatever ingredients one had on hand.

Directions

1. Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
3. Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared Bundt pan.
4. Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack. Press the objects of choice into the cake through the bottom before serving.

Post links to your versions, comment here with your own recipes, or send me pics of your bannock!