crawford
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Opportunity is missed by most people because it is dressed in overalls and looks like work.--Edison
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Post by crawford on Mar 25, 2016 19:00:16 GMT -8
Recently had the scouts in my troop making some Bannock Bread on our last outing. Gave them a basic recipe, flour, dry milk, double action baking powder, salt, and they could add onion powder or garlic powder.
I had them carry the pre-mixed dry ingredients in and then we added water until a fairly dry dough was formed. The dough is put on a stick and roasted or dry baked in a mess kit. They seemed to like it.
I don't always take Bannock into the woods with me, but I sometimes do. I'll make some at dinner and keep a bit for breakfast. I've been known to add a number of herbs to the dry mix, sometimes italian herb mix, other times just onion powder, and still other times a little red pepper, black pepper and course salt. I plan on trying a cinnamon, nutmeg, and sugar mix as well.
Does anyone else take Bannock on the trail? If you do, do you add anything special?
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rebeccad
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Post by rebeccad on Apr 2, 2016 12:43:37 GMT -8
I never have. We almost never have campfires, and I don't carry a skillet or similar backpacking. Bannock would have been a nice solution for the recent no-supply car trip where we ran out of bread, though (another solution would have been to have started with a couple of loaves of store bread, rather than home-made, which only remains edible for 2-3 days tops in the desert).
I do wonder about experimenting with some breads for the longer hike we are looking at. 10 days of crackers and/or tortilla is a lot of bulk and/or weight. I don't usually like to mess up the cook pot with oil or anything, but it might be worth it.
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crawford
Trail Wise!
Opportunity is missed by most people because it is dressed in overalls and looks like work.--Edison
Posts: 1,775
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Post by crawford on Apr 2, 2016 12:58:50 GMT -8
rebeccadI don't use a pan or skillet. I create a dough, wrap it on a Y branch and roast it over the fire. Out east here, small fires for cooking are permitted and allows one to carry less fuel. The sites along the AT or on other state land here normally have stone fire rings for use. There are times fires are not permitted (ie droughts) but if they are a small cooking fire is something I can enjoy. People often tell me it is more pretzel tasting than bread tasting and they might be right.
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rebeccad
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Post by rebeccad on Apr 2, 2016 16:47:39 GMT -8
I don't use a pan or skillet. Yeah, I saw you use a fire, but since we usually can't have one, I was thinking about ways to make it without. |
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crawford
Trail Wise!
Opportunity is missed by most people because it is dressed in overalls and looks like work.--Edison
Posts: 1,775
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Post by crawford on Apr 2, 2016 17:41:15 GMT -8
I've heard of some folks dry baking in a cup. Flour cup lightly (using a bit of the dry mix before water is added) then raise the cup above stove on a rack of some sort and use aluminum foil as wind screen around the cup (several inch gap between fill and cup) and top with a piece of foil. Keeping the cup a couple inches above should limit the chance of burning.
I haven't tried this method myself yet. May have to.
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zeke
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Post by zeke on Apr 3, 2016 4:25:21 GMT -8
10 days of crackers and/or tortilla is a lot of bulk and/or weight. |
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rebeccad
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Post by rebeccad on Apr 3, 2016 20:49:35 GMT -8
I have taken to using those Thinwich breads. I'm also thinking of making more salads, of the hearty sort. That would be healthier for me in any case. |
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