kevin I have looked at a number of bannock recipes but yours is my choice for its simplicity Thank you fo yhis lesson Kevi NZ there are a number of cood Recipes to follow! I'll stick eith yours thankyou
Kevin I just love the work you put into these videos. I am taking my daughter camping for the first time and your videos help alot so she is not so nervous lol!
Thanks Kevin - I previously did not know how to make bannock...I am going to make this on my next adventure this summer (Voyageurs Nat'l Park for 18 days). Thanks for posting.:)
Nice to see how slick the reflector oven works. Would be great for some of my more fire-oriented trips than the outback oven. The outback oven works well, but is dependent upon a whisperlite stove which must be attended. Also, there's that fine line between it working well and it scorching the fabric heat shroud.
I like the rum addition! My recipe book specifically says to knead the bannock mix 10x before rolling out. I do a thicker batter than you do though, more dough-like.
yes, the MSR cook set is worth the price. Very light weight and compacts very well. The frying pan is excellent - light weight - and the insulated cups are perfect (once you figure out how to drink from the corners).
Great vid, thanks, just to share: Bannock à la Marc: In a large Ziplock Bag, add these ingredients and pack away to see the outdoors! - 1 Cup of Floor - 1/4 Cup of Milk Powder - 1 Tsp of Baking Powder - 1 Tbsp of Brown Sugar - 1/4 Tsp of Salt - 1/4 Cup Chocolate Chips Pack a separate Ziplock Bag: - 1 Tbsp of Butter When you're ready to cook, add - 1/3 Cup of Water -Mix in the large Zip Lock till you get a single peace of dow, -Let stand for 20 minutes! -Cook in a oiled pan over a bed of coals! -Use a tooth pick, to puck, if it's dry! It's cooked! Tested and it tastes great!
Bannock is from Scotland. If native Americans ate it they learned how to make it from a Scottish. Wheat is not native to America. If they used a grain it would be corn, possibly ground corn meal.
Bawahaaa! Please tell us about the factories that supplied the grocery stores that the so called "natives" shopped at. Is there one recipe on this internet web Dotcom thingy that explains how natives made bread like things?
Apologies in advance for the long reply. Bannock is a more complicated topic than one might think: Back in the day, the recipe for native breads was a little simpler: flour (made by pounding cereals such as corn, wild rice, acorns, pine nuts, bracken rhizomes or other sources), water, fat (from whatever game was available to the area) and often a small amount of salt. Sweetness - from berries, fruits or occasionally honey - was often added, though savoury flatbread was also common. As a fun side-fact: the city of Saskatoon is named after the saskatoon berries used to sweeten bannock and add acidity to pemmican - another traditional staple. Back then, they didn't call it "bannock" - that word was derived from the Gaelic "bannach" (meaning "piece," or "morsel"). Their words were as varied as their languages, but a few I know are "Iuskinikn" (from the Mi'kmaq) and "ba'wezhiganag" (Ojibwa). The word "bannock" was introduced by the Scottish fur traders - as were ingredients like milk, sugar (or, just as often, molasses), eggs and yeast. Scottish bannach was often made from barley flour, peameal or fine-ground oatmeal. Both natives and newcomers adopted wheat flour as it became the cheaper option. Like European breads, bannock tends to be a very ad hoc food item - made from whatever is on-hand. As such, adding other ingrediaents is common - as with Mr. Callan's baking powder, cinnamon and rum (or, for one of my favourites: maple syrup, raisins and nutmeg). This reply has already gotten pretty huge, but here's an example of what a traditional native bannock recipe (such as the one you requested) would look like. Naturally, no formal recipes for a staple like this exist (it was so common that everyone knew how to make it and, as I mentioned, it was made from whatever was on-hand) - but descriptions from journals and such from the time paint a pretty clear picture. **Ingredients:** -2 cups flour -2 tablespoons fat, lard or tallow -1 pinch salt -Water as needed for consistency (about 1 cup). Note: the coarseness of the flour, the plant it was derived from and so on will affect how much water is needed. -Additional ingredients to taste **Method:** -Combine flour, fat, salt and any dry "additional ingredients". Mix well. -Add water and wet "additional ingredients," a little at a time, until mixture forms a dough. Optimal consistency is a dough that has absorbed all the flour, but is not wet enough to stick to the fingers. -Heat dough until golden. Possible heating methods include frying in fat (the luxury choice), placing on flat rocks over coals, placing on the ashes directly (this one may have been born of necessity on the reserves, rather than choice; others believe that the alkaline ash was chosen as a way to combat the acidity of a high-carb diet during fruiting season, and used well before European colonization), wrapped around a stout stick and roasted like a marshmallow, etc. This would frequently be varied upon tastes and mood, just as we do with our modern bread-maker recipes. One might feel like fire-roasted roasted acorn bannock with honey one batch; ash-cooked lily-root bannock with blueberries and whiskey the next; and venison-mushroom bannock cooked in a stone or sand oven the next. Tl;DR: Modern bannock is an outgrowth of traditional native flatbreads and European field-breads. It was a utility food, and both the ingredients and cooking method were more-or-less "what you like from what's available." For additional recipes on this dotcom thingy, try Googling "native bread recipe" - or substitute "native" for whichever specific cultural group you're interested in.
Fancy camping. Bannock in a panic...hot rock, gather grass seeds, pound with second rock on first rock, add water, hot rock cooks pounded grass seeds. Tada!
can you just pre-mix all the dry stuff together before you leave on a camping trip than all you have do is pour out as much as you want into a mixing bowl and just add water with out going thu the trouble of mixing the dry stuff together at the camp site
yes..you can...and you don't really need milk you can just use water instead. most native don't use milk..coz most natives are lactose intolerance..lol
Not as fancy as Canada Joe, but I subscribed. I`ve enjoyed a few of your videos, you have my support. I prefer to stay in one spot & Relax, you`re suppose to enjoy nature not rush through it. Something wrong with canucks that can`t catch fish in Canada too. I`m 58 with Severe Arthritis, my camping days are over. But I been Really thinking hard about a Hot Tent, as long as you`ve got an oversize wood stove that supplies more heat than needed (in case extra heat is needed, shouldn`t have to stoke it as much during the night either). Would a plastic tarp over your snow treker help hold in heat ? Thank You for sharing your video, and bringing us along. ATB
Traditional Voyageur galette, as I understand it, was nothing more than flour and water. More historically accurate, but doesn't make for a terribly interesting video or meal.
kevin I have looked at a number of bannock recipes but yours is my choice for its simplicity Thank you fo yhis lesson Kevi NZ there are a number of cood Recipes to follow! I'll stick eith yours thankyou
Making this, this weekend!! Thanks Kevin
Thanks I like the idea premixed in a plastic bag. 👍🇨🇦
Fun
Still one of my favorite KC tutorials 😋
You should preheat yer pan Kev 😝
Didn't think you knew what you were doing until you added the rum. Great job!!!!
It is called a tin kitchen.
Kevin I just love the work you put into these videos. I am taking my daughter camping for the first time and your videos help alot so she is not so nervous lol!
Yes. For trips I just place all the mix combined into a zip lock.
Thanks for sharing! I love the rum touch ! Fun !!
I like the straightforward get down to business instructive videos like this one.
Very well explained......I'll try my own pretty soon. Thanks.
good explanation ! thanks
This tastes amazing
Thanks man I'm gonna try this
Thanks Kevin - I previously did not know how to make bannock...I am going to make this on my next adventure this summer (Voyageurs Nat'l Park for 18 days). Thanks for posting.:)
Looks real good! The rum twist was cool! Hadn't see that in any other bannock videos!
Canadian Outdoor Equipment store in Mississauga Ontario now sells them.
I laughed out loud when the bannock caught fire. Good video as always.
Don't listen to him, you really need the rum.
I'm so willing to try this out when I can get out camping at some point :) Thanks for the vid!! :D
That looks yummy, and I grew up on the Rez eating my mom's fried and oven bannock.
Cool. I think your moms would be better LOL
Ben burda napıyorum
NICE
Nice to see how slick the reflector oven works. Would be great for some of my more fire-oriented trips than the outback oven. The outback oven works well, but is dependent upon a whisperlite stove which must be attended. Also, there's that fine line between it working well and it scorching the fabric heat shroud.
I like the rum addition! My recipe book specifically says to knead the bannock mix 10x before rolling out. I do a thicker batter than you do though, more dough-like.
yes, the MSR cook set is worth the price. Very light weight and compacts very well. The frying pan is excellent - light weight - and the insulated cups are perfect (once you figure out how to drink from the corners).
No voice yet. Alana and Kyla are very excited about that for some reason.
I've heard about this before. But Ive never seen that reflector oven before. I need to pick one up.
Great vid, thanks, just to share:
Bannock à la Marc:
In a large Ziplock Bag, add these ingredients and pack away to see the outdoors!
- 1 Cup of Floor
- 1/4 Cup of Milk Powder
- 1 Tsp of Baking Powder
- 1 Tbsp of Brown Sugar
- 1/4 Tsp of Salt
- 1/4 Cup Chocolate Chips
Pack a separate Ziplock Bag:
- 1 Tbsp of Butter
When you're ready to cook, add
- 1/3 Cup of Water
-Mix in the large Zip Lock till you get a single peace of dow,
-Let stand for 20 minutes!
-Cook in a oiled pan over a bed of coals!
-Use a tooth pick, to puck, if it's dry!
It's cooked! Tested and it tastes great!
Awesome recipe. Love the splash of rum. How much does the reflector weigh?
@KCHappyCamper Do you like the MSR cook set? I'm looking into getting one. Thanks
Bannock is from Scotland. If native Americans ate it they learned how to make it from a Scottish. Wheat is not native to America. If they used a grain it would be corn, possibly ground corn meal.
Bawahaaa! Please tell us about the factories that supplied the grocery stores that the so called "natives" shopped at. Is there one recipe on this internet web Dotcom thingy that explains how natives made bread like things?
Apologies in advance for the long reply. Bannock is a more complicated topic than one might think:
Back in the day, the recipe for native breads was a little simpler: flour (made by pounding cereals such as corn, wild rice, acorns, pine nuts, bracken rhizomes or other sources), water, fat (from whatever game was available to the area) and often a small amount of salt. Sweetness - from berries, fruits or occasionally honey - was often added, though savoury flatbread was also common. As a fun side-fact: the city of Saskatoon is named after the saskatoon berries used to sweeten bannock and add acidity to pemmican - another traditional staple.
Back then, they didn't call it "bannock" - that word was derived from the Gaelic "bannach" (meaning "piece," or "morsel"). Their words were as varied as their languages, but a few I know are "Iuskinikn" (from the Mi'kmaq) and "ba'wezhiganag" (Ojibwa).
The word "bannock" was introduced by the Scottish fur traders - as were ingredients like milk, sugar (or, just as often, molasses), eggs and yeast. Scottish bannach was often made from barley flour, peameal or fine-ground oatmeal. Both natives and newcomers adopted wheat flour as it became the cheaper option.
Like European breads, bannock tends to be a very ad hoc food item - made from whatever is on-hand. As such, adding other ingrediaents is common - as with Mr. Callan's baking powder, cinnamon and rum (or, for one of my favourites: maple syrup, raisins and nutmeg).
This reply has already gotten pretty huge, but here's an example of what a traditional native bannock recipe (such as the one you requested) would look like. Naturally, no formal recipes for a staple like this exist (it was so common that everyone knew how to make it and, as I mentioned, it was made from whatever was on-hand) - but descriptions from journals and such from the time paint a pretty clear picture.
**Ingredients:**
-2 cups flour
-2 tablespoons fat, lard or tallow
-1 pinch salt
-Water as needed for consistency (about 1 cup). Note: the coarseness of the flour, the plant it was derived from and so on will affect how much water is needed.
-Additional ingredients to taste
**Method:**
-Combine flour, fat, salt and any dry "additional ingredients". Mix well.
-Add water and wet "additional ingredients," a little at a time, until mixture forms a dough. Optimal consistency is a dough that has absorbed all the flour, but is not wet enough to stick to the fingers.
-Heat dough until golden.
Possible heating methods include frying in fat (the luxury choice), placing on flat rocks over coals, placing on the ashes directly (this one may have been born of necessity on the reserves, rather than choice; others believe that the alkaline ash was chosen as a way to combat the acidity of a high-carb diet during fruiting season, and used well before European colonization), wrapped around a stout stick and roasted like a marshmallow, etc. This would frequently be varied upon tastes and mood, just as we do with our modern bread-maker recipes. One might feel like fire-roasted roasted acorn bannock with honey one batch; ash-cooked lily-root bannock with blueberries and whiskey the next; and venison-mushroom bannock cooked in a stone or sand oven the next.
Tl;DR: Modern bannock is an outgrowth of traditional native flatbreads and European field-breads. It was a utility food, and both the ingredients and cooking method were more-or-less "what you like from what's available."
For additional recipes on this dotcom thingy, try Googling "native bread recipe" - or substitute "native" for whichever specific cultural group you're interested in.
hello sir Kevin, I WANT a reflector oven like your. were can'I find it. I find some model, but it not seem foldable like yours.
Thanks
D
Fancy camping. Bannock in a panic...hot rock, gather grass seeds, pound with second rock on first rock, add water, hot rock cooks pounded grass seeds. Tada!
Greeting from Malaysia! I was wondering where did u get the reflector thingy? is it also a product from MSR?
Hi my name is lyle. I am a new sub. New to Bannock. Looks good!!
exactly what I thought some cinnamon is great too
can you just pre-mix all the dry stuff together before you leave on a camping trip than all you have do is pour out as much as you want into a mixing bowl and just add water with out going thu the trouble of mixing the dry stuff together at the camp site
yes..you can...and you don't really need milk you can just use water instead. most native don't use milk..coz most natives are lactose intolerance..lol
awsome! hey its ben, canoeocopia was awsome this year. by the way did you find your voice yet? =)
Not as fancy as Canada Joe, but I subscribed. I`ve enjoyed a few of your videos, you have my support. I prefer to stay in one spot & Relax, you`re suppose to enjoy nature not rush through it. Something wrong with canucks that can`t catch fish in Canada too. I`m 58 with Severe Arthritis, my camping days are over. But I been Really thinking hard about a Hot Tent, as long as you`ve got an oversize wood stove that supplies more heat than needed (in case extra heat is needed, shouldn`t have to stoke it as much during the night either). Would a plastic tarp over your snow treker help hold in heat ? Thank You for sharing your video, and bringing us along. ATB
Looksh like some good bannock der cuzin
Rum +1
Do the burning socks make the bannock taste funny
Probably add extra fiber. :-)
Mistakes were made
how is this traditional when baking powder was not invented till 1854 and powdered milk 1802 hardly traditional in any way
Traditional Voyageur galette, as I understand it, was nothing more than flour and water. More historically accurate, but doesn't make for a terribly interesting video or meal.
How do you clean afterwards? I find flour is messy.