No Knead Bannock Bread

Bannock bread is basically a simple camp bread that has been made for centuries.  There are many recipes and many methods, this is my basic recipe that pack for hikes/hunts and can be adjusted as needed.

• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons butter powder (optional)
• 2 tablespoons heavy cream powder (optional)

This is as simple a recipe as you want it to be and scale the ingredients up or down for your needs!  Mix all ingredients thoroughly and seal in zipper lock bags or vacuum seal for longer storage or high humidity.

When ready to use mix dry ingredients with water until combined, then pat down to about an inch thickness.  Heat your pan to medium (about 350) on coals or stove, add enough oil or ghee to coat bottom then add dough, do not pat down, cover and watch carefully to keep from overheating.  If you have an all metal lid you can add some coal to the top for speedier cooking.  Cook 15 minutes and check to see if the bread has formed a good crust on the bottom, if so flip the bread and cook another 15 minutes.  Push the top of the dough to test for firmness, if bread is firm pull it out and serve!  If you used the butter and cream powders the bread will not need much to enhance flavor!

You can use this bread to soak up the juices of your freeze dried or freshly prepared meals, buttered like a biscuit, spread on lots of jam or use for sandwiches.  You can also add freeze dried fruit like blueberries to the dough when mixing for flavored biscuits.