Bannock pics!


Binalith

Binalith

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Mar 4, 2011
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Location
New Hampshire
post up your beautiful bannock!

walnut cranberry:
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made this one today while out working on my improvised flint and steel
cream cheese:
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this one turned out really good - will be using it again for it's simplicity and taste :D

the parts:
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the results:
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I need to practice some more. I made some for the first time on New Years Eve, it tasted fine but wasn't fully cooked on the inside by the time the outside was done.
 
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Hatch New Mexico Red Chile Powder Bannock and Mint Tea butter in a Burr Oak Cap ...Go! lol
 
Acorn, cranberry and maple syrup. Does it still count as bannock if cooked it inside? This was the first thing I cooked with some acorns I processed fall. A little Blind Horse Nessmuk action thrown in for free

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Bushwacker73 said:
Bannock porn? Gettin' where I can't share this site with My kid.
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you know what, you're right, I thought about it and just went with what similar picture threads are called, knife/bow porn, but I don't love the word either. I just tried to change it to 'pics' but I guess you can't change the title once its up(mods?) sorry for offending you. I love the all ages environment.
 
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"Wholesome and Nutritious Bannock Goodness" would be good
take care
M/BK
 
Don't have photos, good excuse to get out and make some, so I thought I might offer some thoughts. Like many of you we all have a recipe. My basic bannock is:
3 cups four (white sometimes with wheat or rye, usually a mixture)
2 tbs of Baking Powder or 1 tsp baking soda and 2tsp Bakewell Cream
3 tbs brown sugar
1/2 cup lard cut into the dry mixture & 2 tbs lard for cooking
I then add dried berries nuts (beach nuts are great in the fall)

Now for the way I cheat when I do not have time or energy to mix up a batch. I use Jiffy biscuit mix for plain or muffin mix when I want something sweet. Blue berry and raspberry are very good. I do not add the egg, just water to the consistency I desire. Then fry in lard or bacon grease over a fire or my trangia.

Your photos are all great!!
 

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Great thread people!

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Blueberry Bannock




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Cranberry Bannock





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Trying out my new One Egg Wonder frying pan and hobo stove in the backyard.

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Bannock, home brew brown ale, and warm jerky right out of the smoker. Natures perfect lunch.






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Trying out my new tent stove.

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Some bacon...

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More bannock, beer, and meat. There seems to be a theme here.



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Cheers Brothers!




BB
 
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Binalith said:
you know what, you're right, I thought about it and just went with what similar picture threads are called, knife/bow porn, but I don't love the word either. I just tried to change it to 'pics' but I guess you can't change the title once its up(mods?) sorry for offending you. I love the all ages environment.
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No offense, I talk like a sailor, just not around my daughter. She enjoys reading these post with me. Thanks for understanding.

Now for a bannok pic. Mixed in some maple and brown sugar oatmeal.
 

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Kristopher said:
Acorn, cranberry and maple syrup. Does it still count as bannock if cooked it inside? This was the first thing I cooked with some acorns I processed fall. A little Blind Horse Nessmuk action thrown in for free

IMG_2634.jpg


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I learned not to cut bannock, it will give you bad luck, but –

how does it taste?
 
Wow, those close up photos are the best! I can almost smell the bannock baking!

Here is some of my bannock, baked in a pie tin.

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There are many ways to bake bannock: skillet, hot rock, plank, steamed in a Zebra pot...

But here is the simplest way ever: Drop the dough right on hot coals!

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cbo said:
I learned not to cut bannock, it will give you bad luck, but –

how does it taste?
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The acorns taste a little sweet and nutty (hazelnut maybe?). Those pics were of my first trial run with the acorns. I think it was 3/4 cup flour to 1/4 cup ground acorn. So it tasted more like cranberry bannock with some chopped nuts than like acorn bannock with cranberries. Now I'm using a 50/50 mixture of flour or bisquick to ground acorns. It makes a nice heavy, dense bread that you can tell is made with acorns.

Never heard the bad luck part. Do you know why cutting bannock is Supposed to be bad luck?
 
[EDIT - Updated to fix images - I hope!]

Damper on a stick is a family favourite.

I make a very simple damper consisting of only SR Flour and water, mixed to a stiff dough. I get the kids to select suitable sticks, then whittle the ends to clean them up.

Then it is wrapped on a stick and cooked over the fire.
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My favourite topping is butter and golden syrup
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some good inspiration here, about to do mine this weekend for Bushclass.
 
Here ya go:

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And it depends on what school your coming from on the breaking bannock thing, the Scottish tradition states that to eat broken bannock brings misfortune, so believed that if some broke off in the baking it was set aside. However in many other cultures it is bad luck to cut it. Here is a link referencing the scottish tradition:

http://www.celticozarkian.com/2010/12/scottish-bannocks-for-christmas/

Im not exactly sure where the unlucky to cut it version comes from. But I did hear Ray Mears reference that one time and many sites and forums reference that it is bad luck to cut it.
 
Anyone use butter in their bannock? I've read margarine should be used, but I prefer butter. I'm just not certain if it will last long when being packed away for a week long trip or longer. Butter alone can last a few weeks without refrigeration. I know some of you are using lard, etc, but for me if I can't use butter, I'm not making bannock.
 
This is one of my favs, cranberry and brown sugar bannock. Hiding underneath it in that pan is a piece or two of maple smoked bacon which adds that extra something :)

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DRIVEBYTRUCKER said:
Anyone use butter in their bannock? I've read margarine should be used, but I prefer butter. I'm just not certain if it will last long when being packed away for a week long trip or longer. Butter alone can last a few weeks without refrigeration. I know some of you are using lard, etc, but for me if I can't use butter, I'm not making bannock.
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You can use any oil or fat. As to how long it will last, it will probably depend on the weather. If its hot, it may not last for a week ?

But you should consider an alternative. As I say, you can use any oil such as olive, sunflower oil etc virtually any vegetable cooking oil; these will keep well and can bestored in a small bottle or container. Once the "fat" is mixed into the dough, very little of the flavour comes through, so don't worry too much about what you choose, (go for somethng without a strong taste).

Yet another alternative is to use ghee (clarified butter); which does keep fairly well, or (if you can get it) canned (or UHT) cream.

Don't give up if you can't use butter - try something else at home before you go and you may be surprised. Also don't forget that any hot bread after a week on the trail will be FANTASTIC !
 
supposed to be 77 tomorrow, might go out in the back yard and fire up my kitchen! will post pics if I decide to make some delicious bannocky goodness!
 
Did this for bushclass. I've made it the oven quite a few times and it's a lot harder over a campfire.

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