Anonymous
@Crow Bar-here’s the recipe I use to make Bannock. Sorry I am so late posting this:
1 cup all purpose flour
1/4 teaspoon of salt
1 teaspoon double-acting baking powder
2 tablespoons powdered skim milk
Mix the above ingredients well then add enough cold water to make a soft dough. Mold this rapidly into a cake about 1 inch thick and lay it in a greased pan that is preheated on top of the stove or over a fire. When a crust forms on the bottom, flip it over and continue cooking until it’s golden brown and makes a hollow sound when you tap the top of the loaf. Yield: 1 serving
This can be mixed in advanced and will keep 6 weeks or more if kept covered, sealed, dry and cool.
Bannock is a simple bread of Scottish origin and has been the bread of wilderness travelers for centuries.
Enjoy!