My daughter and I have enjoyed this video with Nikki and have used the recipe. We lost it for a while until we found it now 2 years later and my daughter and I were so happy to see Nikki pop up on screen when we clicked this video! 😅 We won’t use any other recipe, as this has proven consistently good and she’s also a joy to watch and easy to understand! Thank you!
I tried a half batch recipe at home and my girlfriend and I both enjoyed it, as it was quite good. I cooked it on top of a piece of parchment paper in a frying pan on the stove, then flipped it like a pancake, then served it with some melted butter to dip pieces of it into. Thanks for sharing!
Nikki, I have just tried this recipe and it has worked out really well for me. This will be our official recipe for all future campouts. Very many thanks. Have a fun day / night
Thank you for the recipe and the techniques!! I love that spot in the forest. It has got everything I dream about- mature trees and a shallow, clean stream. Paradise on Earth :-)
i do mine in a pretzel shape, cook them in a dutch oven, then cover them with cinnamon and sugar mixture. just like fresh pretzels, can't beat them. awesome video, would have never thought of just dumping the dough onto the fire.
Great video. The fried we call lebay. I add cinnamon or berrys or raisins . Whatever I feel like that day. It is my main source of bread. Just a suggestion. When cooking on coals use tinfoil. It keeps it cleaner. It can be reused if you are careful. Just be sure not to litter. Take it home with you. Enjoy.
Nice to listen to someone that knows even if they have trouble getting the words straight. You are a first that also knows how it started, pinon nut, chestnut, acorn, cat-tail and even corn flour, all this before we ever came along in north America.
Coooorrrrr 😁 yummy 😋 that donut looked awsome! Im making some 2morrow ive got the ingredients. Happy days. Thanks that was perfect explained so clearly. 👍 Take care
I truly love this video of yours, I do early American reenactments, and a lot of times we do treks where we are in the wild for weeks at a time. I've tried Bannock Bread before but never tried to do it myself. Now I have the where for all on the recipes for it, thank you much. After Christmas i plan a deer hunt with muzzleloaders and camping in the wood. I will take this recipe with me. I'm looking forward to it!
The first time I had bannock was on a canoeing trip, and our "chef" added cinnamon and raisins to the recipe! It was amazing for the first few days, but it got pretty tiring after six. Really good with peanut butter!
When you said Oman, I’m 🙏🏽🥰😍 I used to live there for 4.5 years. The locals are so friendly! Didn’t get to learn the coal trick from them tho. I can’t wait to come back
Hi guys I'm philip Holmes sr From Winnipeg Manitoba Canada 🇨🇦 And iam indigenous Canadian and was taught at a very young age to make bannock. The indigenous people adopted the recipe a long time ago and iam making a bannock right now so thank you for the video very awesome. 😅😅😅😎😎😎⛄⛄⛄🇨🇦🇨🇦🇨🇦🇨🇦
I used Gold Medal self rising flour for 2 decades of teaching bush craft; pack dry ingredients in zip locks for campfires pans or on a stick. For a dessert, I add cinnamon and a bit brown sugar. or dehydrated berries bits. For meals I add mushroom bits, local herbs and shredded chicken. Shredded zucchini, chopped onions & bacon bits. Imagination
I made it the first way, had to add a little bit extra flour but other than that it tastes amazing! It tastes even better if you add Nutella to it as well! 😊
Great video! I’ve done a video of cooking bannock on a stick too. I need more practice. I think I made the bannock a little thick. I’ve put raisins in my bannock and it’s a good addition.
As a child I learned on a veld school camp trip to make stick bread using 3/4 cup self-raising flour, salt, and an egg. Each kid received the ingrediants in a plastic bag and as they say the results may vary . . . . . .
I am currently learning to make bannock and I have tried frying this recipe in a fry pan with bacon grease and it taste great, but it was a bit thick and chewy in texture and not very fluffy. Thanks for the lessons! P.S. I figured out what I did wrong. I didn't measure my baking powder right. Thanks again!
@@Greenmoxiemagazine That could be a content idea for your awesome channel. I have plastered you all over my FB outdoor groups. I'm so glad that I found you.
I know willow is fine, but if memory serves me, there might be a type of wood stick that is not recommended for cooking food on? Could you check on this for me.
Most woods are fine. Hardwoods like oak, maple, and hickory burn without smoke or sparks which makes them safer for kids. Softwoods like pine or cedar contain resins that can impart a bitter taste and create smoke and sparks.
I pack bags of premade bannock, small chopped nuts or blueberries. Then smear maple sap from tree to glaze when almost cooked on stick. 🇨🇦 72+ Manitoba hunter expat. Very nice vid
Ah man yes! Absolutely! Folks seem a little scared of yeast, so I made a simpler recipe, but bread will always taste better, smell better and rise better with yeast. Use 1/2 sachet yeast (1 tsp) and 1 1/2 Tablespoons sugar dissolved in the cup of water which should be warm. You rock Cadillac Man!
If you are carrying the prepared dough for cooking the next day, use an oversized bag, because, even though baking powder is slow acting, the dough may rise enough to pop the bag seal and socks full of dough are no fun! Thank you for sharing Nikki!
Grandfather shown us a few rare times Chestnut flour Black walnut flour (The longest time-consuming thing to make flour) And a few other items Along with Birch water 90% of the Bannock was from the forest Along with the serviceberry jam
It's Saturday morning. I'm hungover and can't drive to the shop. My cupboards have no food. You saved me. Also Bannocks are named after the battle of Bannockburn as far as I was told growing up in Scotland. 🏴
If you were to pack a small bag of citric acid also and you were to find a pint of milk you could make Cottage cheese on the trail... Just heat the milk not quit to boiling, remove from the heat and add 1/4 teaspoon dissolved in about 2 tablespoons of water and stir until the milk separates into a relatively clear liquid and Cottage cheese curnels...mix with either a hearty seasoning of salt, garlic powder and maybe oregano or sweet with sugar/cinnamon or even raisins and have that with the camp breads shown here...You would like breakfast to last forever... enjoy guys...
You know I always thought frybread was just a native thing because all my family and friends made frybread, but when I got older I had a feeling it was brought over from Europe or at least other cultures used some similar recipe.
Yeah without a doubt! I think it's just when you're younger the world is so small and when you get older you learn more about the world and how similar other cultures are to yours. Loved the video by the way and I'm probably gonna try to roast my frybread on a stick to see how it tastes.
@@Thekickingturtle Thanks so much! You're right about that. Isn't it great how we have so many things in common - music, food... Let me know how the bread works out and have a really great weekend!
Traditionally the sugar provided food for the yeast so that it would make the dough rise. Salt is necessary for taste. Even if you use baking soda or baking powder and don't need the sugar for the yeast to rise, it is always a good idea to try to get as many of the 5 basic tastes in every dish as you can. The tastes are bitter, salty, sour, sweet, and umami. (there are two more, but we won't get into that).When you balance these flavors properly, you get a more complex taste that appeals to all your taste buds.
I have my "secret" ingredients that make my pancakes totally awesome (with minimal syrup or choice of topping) I knew what worked, but I didn't really know Why, until now. Thx
It looks really easy! I am going camping this summer so I want to find good recipes over the Fire. But cooking the bannock on top of the coals doesn't sound that good since u will have coals on it. But I guess it is camping so who cares
Not as many as you'd expect and I just knock them off with the tongs. It does give you a really great smokey flavor. It's common in many different cultures to cook right on the coals and I know you'll love it once you try it. Give it a go and let me know what you think!
Very nicely done video. I am going to try her. recipe. But Nikki is not correct about the smoke point of Olive oil and vegetable oil. Here are the smoke points: Olive Oil (extra virgin) 375°f Olive Oil (virgin) 391°F Olive Oil (extra light) 468°F Vegetable Shortening 360°F So I don't know if she means Vegetable Shorting(oil) is better for baking because of the lower smoke point or not.
Thank you Chris, this is good info. The 'smoke point' of sunflower oil is 440 F while Extra Virgin Olive oil is at 410 F according to my sources (listed below). Sunflower or peanut oils will give you a little more wiggle room on the fire. If you keep your fire low, olive oil is fine to use. beta.theglobeandmail.com/life/health-and-fitness/health/smoke-point-matters-in-cooking-with-oil/article26569060/?ref=www.theglobeandmail.com&
Butter and coconut oil will give even more wiggle room since they're saturated fats, unlike the others which are mono and polyunsaturated fats...it all has to do with oxidation...
if I judge life by the amount of Bannock making Women!! whats a female god called?? Goddess of Bannock !!! breakfast taco , i am in,,,(@9:50, smoke much?)
My daughter and I have enjoyed this video with Nikki and have used the recipe. We lost it for a while until we found it now 2 years later and my daughter and I were so happy to see Nikki pop up on screen when we clicked this video! 😅 We won’t use any other recipe, as this has proven consistently good and she’s also a joy to watch and easy to understand! Thank you!
I tried a half batch recipe at home and my girlfriend and I both enjoyed it, as it was quite good.
I cooked it on top of a piece of parchment paper in a frying pan on the stove, then flipped it like a pancake, then served it with some melted butter to dip pieces of it into.
Thanks for sharing!
I like watching positive people having fun and getting excited over something they love. Good job Nikki, you are badass. 🤠
Nikki, I have just tried this recipe and it has worked out really well for me. This will be our official recipe for all future campouts. Very many thanks. Have a fun day / night
Thank you for the recipe and the techniques!! I love that spot in the forest. It has got everything I dream about- mature trees and a shallow, clean stream. Paradise on Earth :-)
What a lovely woman !.. Can't wait to try your recipe, all 3 ways. Thanks Nikki
Thank you Pete!
i do mine in a pretzel shape, cook them in a dutch oven, then cover them with cinnamon and sugar mixture. just like fresh pretzels, can't beat them. awesome video, would have never thought of just dumping the dough onto the fire.
Awesome demonstration & info, thanks.
Young lady, I really enjoyed this video and learnt a lot. Very many thanks and all the best
Best Bannock video yet well done guys yummy😋😋😋
Wonderful video, information, and instructor, thanks!
Great video. The fried we call lebay. I add cinnamon or berrys or raisins . Whatever I feel like that day. It is my main source of bread. Just a suggestion. When cooking on coals use tinfoil. It keeps it cleaner. It can be reused if you are careful. Just be sure not to litter. Take it home with you. Enjoy.
Delicious recipe, thanks! Made for a fun and tasty afternoon hike in the bush.
Nice to listen to someone that knows even if they have trouble getting the words straight. You are a first that also knows how it started, pinon nut, chestnut, acorn, cat-tail and even corn flour, all this before we ever came along in north America.
Awesome, I'm making an oxtail stew on my next hiking trip, I'll have to make the flatbread style bannock as well.
Thank you Nikki. You rock! I bought your book
Thank you so much Jerry! ❤️
Amazing looking forward to cooking it especially since I live and work from my r.v✌️
Coooorrrrr 😁 yummy 😋
that donut looked awsome!
Im making some 2morrow ive got the ingredients. Happy days.
Thanks that was perfect explained so clearly. 👍 Take care
Thank you for watching!
I truly love this video of yours, I do early American reenactments, and a lot of times we do treks where we are in the wild for weeks at a time. I've tried Bannock Bread before but never tried to do it myself. Now I have the where for all on the recipes for it, thank you much. After Christmas i plan a deer hunt with muzzleloaders and camping in the wood. I will take this recipe with me. I'm looking forward to it!
Thank you. Happy trails!
Awesome! Thank you for the tips!
I love bannock but never made donuts Very clever now I must try it
The first time I had bannock was on a canoeing trip, and our "chef" added cinnamon and raisins to the recipe! It was amazing for the first few days, but it got pretty tiring after six. Really good with peanut butter!
Thanks Nick - I love all these things so I'm going to give this a try. It will be like a cinnamon bun!
Did a simple plain stick bread on my three day stint over new years. Just flower and salt and water.
So tasty. Great vid thanks.
I can’t wait to try this with dried cranberries!
FANTASTIC THANK YOU
When you said Oman, I’m 🙏🏽🥰😍 I used to live there for 4.5 years. The locals are so friendly! Didn’t get to learn the coal trick from them tho. I can’t wait to come back
thanks for sharing,very nice
Thank you sooooo much this is really great... Especially liked 2nd method
Nice
Nice video, thanks.
Love your accent!!
Thank yoU!
Hi guys I'm philip Holmes sr
From Winnipeg Manitoba Canada 🇨🇦
And iam indigenous Canadian and was taught at a very young age to make bannock.
The indigenous people adopted the recipe a long time ago and iam making a bannock right now so thank you for the video very awesome. 😅😅😅😎😎😎⛄⛄⛄🇨🇦🇨🇦🇨🇦🇨🇦
Hi Phillip! We're in ON!
Thanks for sharing this, i am going to try it with raisins and one with coconut. The donuts you did look like west Indian bakes :)
Muy interesante.
Thank you. Love your channel
Aw, you made my day! Thanks for watching and have a really super weekend.
Cool camping spot
Thanks Data, it sure is. We feel very lucky to have it!
WOW 😳 Thank you for the education
A lot of folks here would add diced/cubed cheese into the mix. They put cheese in their rice, in their cornmeal as well
Thanks
What a great location - is that your home or a campsite? The stream, the "bridge" the trees - what a fantastic location!
It's my home
Awesome ideas! Thank you so much!
Vegetable oil smoke point is lower than virgin olive oil. Grape seed oil is another good high temp oil to use.
I used Gold Medal self rising flour for 2 decades of teaching bush craft; pack dry ingredients in zip locks for campfires pans or on a stick. For a dessert, I add cinnamon and a bit brown sugar. or dehydrated berries bits. For meals I add mushroom bits, local herbs and shredded chicken. Shredded zucchini, chopped onions & bacon bits. Imagination
I made it the first way, had to add a little bit extra flour but other than that it tastes amazing! It tastes even better if you add Nutella to it as well!
😊
Friggin awesome! Thank you!
Thank u maam
Great video! I’ve done a video of cooking bannock on a stick too. I need more practice. I think I made the bannock a little thick. I’ve put raisins in my bannock and it’s a good addition.
Hey Bob - I took your raisin idea and made a new video for bannock with it. Thanks so much for the suggestion - it was hella yum!
As a child I learned on a veld school camp trip to make stick bread using 3/4 cup self-raising flour, salt, and an egg. Each kid received the ingrediants in a plastic bag and as they say the results may vary . . . . . .
Did not know lichen was edible. Thats awesome!!!!
@Greenmoxie Magazine
Great show, thank you for sharing this with us.
In my state we have Moxie the soda drink. What is Green Moxie.??
It's the art of being competent in the woods
@@Greenmoxiemagazine
Oh, interesting.
Thank you.
I am currently learning to make bannock and I have tried frying this recipe in a fry pan with bacon grease and it taste great, but it was a bit thick and chewy in texture and not very fluffy. Thanks for the lessons! P.S. I figured out what I did wrong. I didn't measure my baking powder right. Thanks again!
Frying in bacon fat sounds so amazing! Great idea and one I am SO trying.
@@Greenmoxiemagazine That could be a content idea for your awesome channel. I have plastered you all over my FB outdoor groups. I'm so glad that I found you.
@@inthewoodswithbigfoot3941 Thank you SO much! That's so wonderful. DM me your postal address, I would love to send you some swag.
can i put it on a stove instead of in the fire directly? i am not sure i will like all that ash on it
I know willow is fine, but if memory serves me, there might be a type of wood stick that is not recommended for cooking food on? Could you check on this for me.
Most woods are fine. Hardwoods like oak, maple, and hickory burn without smoke or sparks which makes them safer for kids. Softwoods like pine or cedar contain resins that can impart a bitter taste and create smoke and sparks.
Where is this beautiful place
HI Tracey. This is my farm in Ontario, Canada.
beautiful im in british columbia
I'm in love.
You add berries and maple or Birch syrup to the batter, and no matter how you cook it, it's delicious. Although cooking it in bacon fat is amazing.
Great Ideas!
I pack bags of premade bannock, small chopped nuts or blueberries. Then smear maple sap from tree to glaze when almost cooked on stick. 🇨🇦 72+ Manitoba hunter expat. Very nice vid
Can yeast be used?
Ah man yes! Absolutely! Folks seem a little scared of yeast, so I made a simpler recipe, but bread will always taste better, smell better and rise better with yeast. Use 1/2 sachet yeast
(1 tsp) and
1 1/2 Tablespoons sugar
dissolved in the cup of water which should be warm. You rock Cadillac Man!
You can, but then it would be bread, not bannock. Proper bannock is unleavened cake made with barley and oatmeal.
Oh my, oh my! Cinnamon and sugar for the win!
can you use marshmallows sticks - i don’t want to use the real wood ones- i’m scared of splinters etc
Can you put cinnamon and raisins in the bannock?
Yes you can! I've had it with cinnamon and sugar, but I think raisins are a great idea - may just try that myself!
Not allowed. It is against the law.
Wondering how many people it serves? Family of 6 headed out camping soon and plan to give it a try!
Make two batches. It serves 4 but there are usually a few lost to the fire! Good luck
I hear to make sure the wood is green and not from a toxic tree--so, what are the toxic trees, and what are the safe trees?
Just watched another video n she said peeled willow.
Thanks for the video, and what a beautiful location
Thank you Alex! It's my farm in Ontario and I'm rather fond of it myself.
Greenmoxie Magazine , Ontario ! Wow I have always wanted to visit there possibly move there. Lucky you. I'm going to try this recipe. Thanks again.
Greenmoxie Magazine Ontario! Wow I have always wanted to visit and possibly move there, lucky you. I'm going to try this recipe, thanks again
Greenmoxie Magazine sorry for some reason it replied twice..
Wow ITs awesoMe iDeA 😊👍👍👍
If you are carrying the prepared dough for cooking the next day, use an oversized bag, because, even though baking powder is slow acting, the dough may rise enough to pop the bag seal and socks full of dough are no fun! Thank you for sharing Nikki!
Great advice Bear!
@@Greenmoxiemagazine just don't ask how I know! The fish loved the dough balls! 😂
Grandfather shown us a few rare times Chestnut flour Black walnut flour (The longest time-consuming thing to make flour) And a few other items Along with Birch water 90% of the Bannock was from the forest Along with the serviceberry jam
It's Saturday morning. I'm hungover and can't drive to the shop. My cupboards have no food. You saved me.
Also Bannocks are named after the battle of Bannockburn as far as I was told growing up in Scotland. 🏴
Thanks for that info and I hope breakfast cured that hang over!
Why do you put sugar in bread?
It is necessary for the yeast to develop. Yeast is a living organism and needs sugar to survive. It is not enough to make the bread sweet.
Nice video, thank you, subscribed.
Thank you!
Did you add the rest of the water or did you use about half a cup of water?
Just enough to make a firm dough. I usually use about 1/2 to 3/4 cup depending on the moisture content of your flour.
pan fry for the win!
I put cinnamon and brown sugar in mine and use apple sauce instead of water.
That sounds amazing!!!
Yummy Nummy goodness
If you were to pack a small bag of citric acid also and you were to find a pint of milk you could make Cottage cheese on the trail... Just heat the milk not quit to boiling, remove from the heat and add 1/4 teaspoon dissolved in about 2 tablespoons of water and stir until the milk separates into a relatively clear liquid and Cottage cheese curnels...mix with either a hearty seasoning of salt, garlic powder and maybe oregano or sweet with sugar/cinnamon or even raisins and have that with the camp breads shown here...You would like breakfast to last forever... enjoy guys...
Great Idea Sander
Sander Tel where do you find citric acid ??? I’ve always wondered
@@traceycook7136 I've used lemon juice.
You know I always thought frybread was just a native thing because all my family and friends made frybread, but when I got older I had a feeling it was brought over from Europe or at least other cultures used some similar recipe.
I think bread is a pretty universal thing and everyone has some kind of bread they love.
Yeah without a doubt! I think it's just when you're younger the world is so small and when you get older you learn more about the world and how similar other cultures are to yours. Loved the video by the way and I'm probably gonna try to roast my frybread on a stick to see how it tastes.
@@Thekickingturtle Thanks so much! You're right about that. Isn't it great how we have so many things in common - music, food... Let me know how the bread works out and have a really great weekend!
Thumbnail shows twisties! I haven't seen those in more years than I care to admit :-D
They are sooooo good. Make sure you do them over a campfire before the summer is through ❤️
best bannock is with chocolate, honey in the middle like s'mores burrito :D
You are so charming! Awesome video! Thank you!
When baking bannock on coals doesn't the ashes stick on it?
Good question. They can a little, but not a lot. I just flick them off with my tongs or spork. They aren't stuck fast, so it's not a problem.
i would imagine if you make a chicken stew you could also make dumplings
Great idea! And Yes, this dough would work. Add a little extra water to the stew because the dumplings suck up a surprising amount.
How long did you cook it on each side when laying it in the coals?
It usually takes about 30 seconds on each side.
You said 1/2 tsp sugar, then later said 1/2 cup sugar ??? Same thing with salt. Sorry, too much confusion here.
Apologies, its 1/2 tsp
thanx mam... real …
i have never understood why you put sugar and salt together in bread.
Traditionally the sugar provided food for the yeast so that it would make the dough rise. Salt is necessary for taste. Even if you use baking soda or baking powder and don't need the sugar for the yeast to rise, it is always a good idea to try to get as many of the 5 basic tastes in every dish as you can. The tastes are bitter, salty, sour, sweet, and umami. (there are two more, but we won't get into that).When you balance these flavors properly, you get a more complex taste that appeals to all your taste buds.
Glad u asked this question to get such a grand answer. I love to cook and didnt know this. I just go for "hot"....
I have my "secret" ingredients that make my pancakes totally awesome (with minimal syrup or choice of topping) I knew what worked, but I didn't really know Why, until now. Thx
It looks really easy! I am going camping this summer so I want to find good recipes over the Fire. But cooking the bannock on top of the coals doesn't sound that good since u will have coals on it. But I guess it is camping so who cares
Not as many as you'd expect and I just knock them off with the tongs. It does give you a really great smokey flavor. It's common in many different cultures to cook right on the coals and I know you'll love it once you try it. Give it a go and let me know what you think!
I've seen steaks directly on coals as well. Look it up, seems to work.
Very nicely done video. I am going to try her. recipe. But Nikki is not correct about the smoke point of Olive oil and vegetable oil. Here are the smoke points:
Olive Oil (extra virgin) 375°f
Olive Oil (virgin) 391°F
Olive Oil (extra light) 468°F
Vegetable Shortening 360°F
So I don't know if she means Vegetable Shorting(oil) is better for baking because of the lower smoke point or not.
Thank you Chris, this is good info. The 'smoke point' of sunflower oil is 440 F while Extra Virgin Olive oil is at 410 F according to my sources (listed below). Sunflower or peanut oils will give you a little more wiggle room on the fire. If you keep your fire low, olive oil is fine to use.
beta.theglobeandmail.com/life/health-and-fitness/health/smoke-point-matters-in-cooking-with-oil/article26569060/?ref=www.theglobeandmail.com&
Butter and coconut oil will give even more wiggle room since they're saturated fats, unlike the others which are mono and polyunsaturated fats...it all has to do with oxidation...
HELLOOOOO banock came from cree first nation in canada usin cattail n others ingreatens .
It’s looks like a damper ;-;
When I went to camp we cooked those around the campfire
Yup - same thing almost - these are tastier (obv!)
They look like damper
You can also put raw potatoes in their skin in coals. As well as corn in its husk. Omg....talk about good.
In Sweden we call this "stickbread". Everyone knows how to do it.
What a coincidence of languages
In Laos and Thailand Bannock means country
Hmm. The Bedouins in Oman didn’t teach me jack.
its just flour and water btw
if I judge life by the amount of Bannock making Women!! whats a female god called?? Goddess of Bannock !!! breakfast taco , i am in,,,(@9:50, smoke much?)
Cattail root.
You are wrong....Olive oil has a much higher flash point than canola (vegetable) oil.
Not EVOO, only the more processed Olive oil does
Not pure cold pressed my friend
I like her.
Almost sound as cool as a South African
I am south african! Good guess!
Nice lady
Got skills
Interesting ....as needed to know got 30 scouts doing this on monday
But not a natural presenter
Sorry