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Thread: Bannock

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    Tracker Edge308's Avatar
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    Default Bannock

    I've been looking at recipes for bannock for the bushcrafter class. My question is, I see everyone packing it pre-made in a zip lock Baggie then cooking when ready. I've read a few different opinions. Do you mix everything at home and pack it out or hold off on the water until ready to cook? This is my first time so any help would be appreciated. Thanks in advance.

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    Scout Supporter chris24grif's Avatar
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    Alot of the one's that I've seen are dry mixes from home (some with oil, but no egg). The only moisture I recall is when they are ready to cook and add water.
    Axe Mob

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    Bushwhacker Bush Class Intermediate Certified Shnick's Avatar
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    I do the baggie mix also, its easier for me since I can make as much as I need.
    No more, no less...
    http://www.youtube.com/watch?v=3cb2YqhaB20
    Fast Forward to 8:30 for a good recipe

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    Scout Supporter Pappy Frank's Avatar
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    Try this

    http://bushcraftusa.com/forum/showth...Bannock-recipe

    I posted it a while back, if it does not answer your questions, pm me and maybe I can.
    Pappy Frank
    Where is the fun in buying something when you can make it.

    Mt 7:21

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    Tracker Edge308's Avatar
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    Thanks tha helps allot

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    I bag my dry mix so I don't have to do any prep when I'm in camp. Add the water/oil, mix it in the bag I packed my dry ingredients in and it's ready to go. Easy as pie! For recipes, if you have a while - check YouTube, lots of bannock videos there with tons of ingredient ideas, some I certainly never thought about, anyway.

    I like a little less sugar in mine and a bit more salt. Sometimes I'll add some diced jalapenos, cheddar cheese and diced green onions, and bacon bits. I do the same to biscuits and I love them, so do many others! Add more cheese, jalapeno, or bacon as you prefer.

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    Scout Ned's Avatar
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    I don't personally consider bannock mix to be any notable degree of prep and would never pre-mix my flour, baking powder, salt, etc. just to save time. The real preparation comes when you add the water and have to roll the dough, especially the mess it makes which you must clean up with your limited resources. Pre-mixing the dry ingredients saves no time or mess there.

    However, there is a reason I do pre-mix, and that is to save space. It takes much less space to bring one bag full of measured mix than to take one bag full of flour, one container of baking powder, another container of salt, a bag of sugar, etc. And we all know how important space and weight saving measures are when backpacking.
    Last edited by Ned; 11-04-2012 at 01:37 AM.

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    Elder Super Moderator GreyOne's Avatar
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    Dry mix saves time and eliminates a need for measuring and mixing in camp, as well as being easy to carry all in one bag.
    Adding water only at cooking time makes for a fresh mix, and may save carrying extra weight, especially if your camp has a water source.
    Nemo me impune lacessit !

    Wisdom is knowing what to do; Skill is knowing how to do it ; Character is what lets you actually do the job.
    Turley Knife Club Member #27

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    Bushmaster anubis1335's Avatar
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    If you put the dry mix in a ziplock you can just add water to the mix in the bag, cut a corner off the zipolock bag and pipe it into your skillet.

    What i use is

    1 cup ap flour
    1 tsp baking powder
    1 tsp salt
    Add enough water to make a thick pancake like batter in the bag..mix by squishing it all aroundin the ziplock baggie(no mess!) then pipe it into our skillet. Takes all the mess outta the process


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    I love Bisquik mix! Do the mix in bag trick too.

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