Hey! Dan Enjoy your videos. If you want to try bannock a little different. Grind up some old fashion oatmeal and substitute the oatmeal flour you make for the regular flour. I think you'll enjoy it. Keep Your Tinder Dry
I’ve heard, and suspect that it’s so, that if a fella dips the edge of a warm chunk of bannock into some maple syrup before taking a bite, he can see a week or two down the road, and leap tall buildings with just a short running start. And, I wouldn’t fib about a thing like that. Courtesy of Half Vast Flying
I keep a sack or two of stone ground wholewheat flour in the freezer. I make my bannock, biscuits, noodles, etc with it. Good stuff Courtesy of Half Vast Flying
Some people have a thing about salt. But, in breads, salt seals the deal. For this recipe, I recommend adding 1/4tsp salt to the dry ingredients, stirring well or wisking it in. Other than that: perfect.
Cant beat bannock and a coffee in the bush. I prefer the heavier texture of bannock without the egg and the smokier flavour of the tip pan method. The egg seems to make a "cakier" bannock. Nice job sir ! Cheers.
How did you make your Sami bags for your dry ingredients or did you purchase them? If you bought them, where did you find them? Are they lined with anything or is it just the leather inside and out? Is the leather treated in any way or just raw leather? I would be making my bags for my use. I like the way they pack down in a pack when they are full or when they are almost empty. Much better than tin cans that take up the same space full or not. And I just like anything that is leather. I love making and eating bannock, but I do need to try bannock with the powdered egg mixture included. Thanks for your videos!!
Care to share the fried corn recipe with an old lady? I like to make a corn casserole, most love it. I'm hoping to learn to can this year in the spring when all fresh Amish veggies are ready. Want to get a place in the woods and have lots of canned fresh veggies till I can grow my own. Starting late in life, but at least starting. I'll share my corn casserole recipe or peanut butter fudge (won a blue ribbon, but not by me), Thanks!!
peanut butter fudge sounds great , fried corn bread would be the same as baking .. self rising corn meal, 1 egg, salt, milk. baked or fried take care. ..bill
Nice name, you must be former military or present military :) He always makes me hungry too. But have to cut back on some of his ingredients, sugar and salt.
L Bluebird Thanks, I’m just an old bubblehead who used to ride the fast boats. After every Cooking w/Coalcracker video I find myself rummaging through my fridge!
lol lol What a combination...fast boats to a yurt! Don't know what a bubblehead is?? Sounds like a man who wants a new adventure, so instead of going to the frig....cook up a new adventure!!!
Thanks for the GREAT recipe...definitely going to try it! Want to ask a question, when you bring stuff in to "stay in the woods" how much do you bring, how is it stored (like baking powder so it doesn't get moisture or damp, prevent musty smells/or mold? And how long do you stay before going back out? (with normal use of supplies?) Thanks. Do you have a website?
so steve that could get an argument from " The Scots" but then they just like to argue. A History of Bannock. Bannock is a type of fry bread, which originates from Scotland but was eventually adopted by the Indigenous peoples of Canada, particularly the Métis of western Canada. ... The Scottish cooked the bread on a griddle called a Bannock Stone, which they placed on the floor in front of a fire.Feb 9, 2016 A History of Bannock - Food Services ueat.utoronto.ca/a-history-of-bannock/
I think your assumtion is understandable but Gaelic is not inclusively Irish it actually encompassed much of the British Ilse --- Scottish Gaelic or Scots Gaelic, sometimes also referred to simply as Gaelic (Gàidhlig [ˈkaːlikʲ] or the Gaelic, is a Celtic language native to the Gaels of Scotland. A member of the Goidelic branch of the Celtic languages, Scottish Gaelic, like Modern Irish and Manx, developed out of Middle Irish. Most of modern Scotland was once Gaelic-speaking, as evidenced especially by Gaelic-language place names
Dan - I need some help. I have been trying to make Bannock bread and not feeling it is coming out like it should. Mine doesn't taste bad especially with powered sugar sprinkled on top, but it doesn't puff-up, and it tastes like a pancake.
Are you using all the same ingredients? It is similar to a pancake in taste. Add more. Baking powder and add some salt. That will help activate the baking powder more
Dan - thank you. I watched the video again and found that I was missing two important ingredients milk and eggs, Those two always go with flour ...how I missed it is beyond me. Thanks for the help!
SkullKrusher, YOU ARE ONE FLOUR EATING SON OF A GUN. Where the MEAT BRO? KICK IT UP A NOTCH. I know you got some paper($$$$$$). I get it,saving money. But Modern day BushCraft can be a little extravagant ONCE in a while. Come on Dog. Work with me here.
Bannock is originally Scottish. Lol you'd have a heart attack listening to a scot teach you how to make it. Sometimes you don't need to be a Chad over small things. He did great.
i always add butter in the mix as well, one of my favorite camping recipes
Another awesome 6 year old video I just came across. Thanks for sharing.
Thanks Dan , I can't wait to try this recipe. Take care and stay warm .👍🏼👍🏼
Hey! Dan
Enjoy your videos. If you want to try bannock a little different. Grind up some old fashion oatmeal and substitute the oatmeal flour you make for the regular flour. I think you'll enjoy it.
Keep Your Tinder Dry
Some "survivalists" and other bushcrafters really are all thumbs when cooking but I must say you've done a good job. Excellent.
Another good food vid from Chef Coalcracker! Looks really tasty! Thanks!
Love it! Great content!
I’ve heard, and suspect that it’s so, that if a fella dips the edge of a warm chunk of bannock into some maple syrup before taking a bite, he can see a week or two down the road, and leap tall buildings with just a short running start. And, I wouldn’t fib about a thing like that.
Courtesy of Half Vast Flying
I keep a sack or two of stone ground wholewheat flour in the freezer. I make my bannock, biscuits, noodles, etc with it. Good stuff
Courtesy of Half Vast Flying
That really looked good. Love the golden brown on both sides
I love the simplicity of this recipe.
I have to try this one! Outstanding my friend keep up the good work.
Some people have a thing about salt. But, in breads, salt seals the deal. For this recipe, I recommend adding 1/4tsp salt to the dry ingredients, stirring well or wisking it in. Other than that: perfect.
I've never had it I'm going to give it a try some time.
Looked good!!
YUMMMMMMMMM…thanks Dan
Binge watching man. MUUUSSSSTTT GOOO TOOOO SLEEEEPPP.....................
Perfect cooked , well done
Cant beat bannock and a coffee in the bush. I prefer the heavier texture of bannock without the egg and the smokier flavour of the tip pan method. The egg seems to make a "cakier" bannock. Nice job sir ! Cheers.
Thanks once again - yummmm
Im gonna give that a try i my fire pit, Looks good.
How did you make your Sami bags for your dry ingredients or did you purchase them?
If you bought them, where did you find them?
Are they lined with anything or is it just the leather inside and out?
Is the leather treated in any way or just raw leather? I would be making my bags for my use.
I like the way they pack down in a pack when they are full or when they are almost empty. Much better than tin cans that take up the same space full or not. And I just like anything that is leather.
I love making and eating bannock, but I do need to try bannock with the powdered egg mixture included. Thanks for your videos!!
looked great and proper skills with the cast iron,, we cook a lot of fried corn bread the same ..
..bill
Care to share the fried corn recipe with an old lady? I like to make a corn casserole, most love it. I'm hoping to learn to can this year in the spring when all fresh Amish veggies are ready. Want to get a place in the woods and have lots of canned fresh veggies till I can grow my own. Starting late in life, but at least starting. I'll share my corn casserole recipe or peanut butter fudge (won a blue ribbon, but not by me), Thanks!!
peanut butter fudge sounds great , fried corn bread would be the same as baking .. self rising corn meal, 1 egg, salt, milk. baked or fried
take care.
..bill
billy joe denny you tube
Very good. Thank you very much
Good video Dan. Cooking with Coalcracker videos always make me hungry!
Nice name, you must be former military or present military :) He always makes me hungry too. But have to cut back on some of his ingredients, sugar and salt.
L Bluebird Thanks, I’m just an old bubblehead who used to ride the fast boats. After every Cooking w/Coalcracker video I find myself rummaging through my fridge!
lol lol What a combination...fast boats to a yurt! Don't know what a bubblehead is?? Sounds like a man who wants a new adventure, so instead of going to the frig....cook up a new adventure!!!
L Bluebird smells and sounds good!
Man, these 'Cookin with' vids make me hungry everytime! Please stop Dan ;)
Similar to Welsh Cakes. Looks tasty.
That bannock looked nice. Do you ever make a savoury type bannock? It could be good with baby spinach & red peppers in.
definately going to try that looks yummy
Thanks for the GREAT recipe...definitely going to try it! Want to ask a question, when you bring stuff in to "stay in the woods" how much do you bring, how is it stored (like baking powder so it doesn't get moisture or damp, prevent musty smells/or mold? And how long do you stay before going back out? (with normal use of supplies?) Thanks. Do you have a website?
I leave most supplies out all winter summer is thought with the humidity and bugs. www.coalcrackerbushcraft.com
I get the impression that Bannock is sort of close to biscuits or scones and close to but not exactly like Irish soda bread... Is that right?
Yes
Indeed bannock is actually irish
so steve that could get an argument from " The Scots" but then they just like to argue. A History of Bannock. Bannock is a type of fry bread, which originates from Scotland but was eventually adopted by the Indigenous peoples of Canada, particularly the Métis of western Canada. ... The Scottish cooked the bread on a griddle called a Bannock Stone, which they placed on the floor in front of a fire.Feb 9, 2016
A History of Bannock - Food Services
ueat.utoronto.ca/a-history-of-bannock/
I think your assumtion is understandable but Gaelic is not inclusively Irish it actually encompassed much of the British Ilse --- Scottish Gaelic or Scots Gaelic, sometimes also referred to simply as Gaelic (Gàidhlig [ˈkaːlikʲ] or the Gaelic, is a Celtic language native to the Gaels of Scotland. A member of the Goidelic branch of the Celtic languages, Scottish Gaelic, like Modern Irish and Manx, developed out of Middle Irish. Most of modern Scotland was once Gaelic-speaking, as evidenced especially by Gaelic-language place names
@Richard Ensey thanks,for the correction greetings from over the pond
So does this end up having more of a bread consistency-taste or a biscuit type taste
Will using self rising flour work better than regular flour because then your just making quick bread
If water is hot or at least finger warm does it change anything?
What if I don’t have powdered eggs can I use real or egg replacement? Like a flax egg
So it’s a pancake. Right?
Dan - I need some help. I have been trying to make Bannock bread and not feeling it is coming out like it should. Mine doesn't taste bad especially with powered sugar sprinkled on top, but it doesn't puff-up, and it tastes like a pancake.
Are you using all the same ingredients? It is similar to a pancake in taste. Add more. Baking powder and add some salt. That will help activate the baking powder more
Increasing the amount of salt and baking soda might be the solution. I was a bit light on the both....Thanks!
Dan - thank you. I watched the video again and found that I was missing two important ingredients milk and eggs, Those two always go with flour ...how I missed it is beyond me. Thanks for the help!
I like bannock cooked over the fire on a green stick.
Hi Phukyer, what is a green stick? Or do you mean just a cut twig from the tree without drying it out first? Thanks L
The bannock looks great but I want to see inside the yurt.
I have videos on my channel of the yurt and me living out of it
SkullKrusher,
YOU ARE ONE FLOUR EATING SON OF A GUN. Where the MEAT BRO?
KICK IT UP A NOTCH. I know you got some paper($$$$$$).
I get it,saving money. But Modern day BushCraft can be a little extravagant ONCE in a while.
Come on Dog. Work with me here.
Some good looking bannock Daddy Dan
I'd put some salt in it
“Be sparingly…” English good have you grammar.
He's a bushcrafter, not an English major. Give him a break.
@@ManOfTheWildWoods most people that speak English well are not English ‘majors’ either.
You understood his point? So what's the big deal?
@@ManOfTheWildWoods nobody said it was a ‘big deal’. It’s only you that keeps commenting on it!
Bannock is originally Scottish. Lol you'd have a heart attack listening to a scot teach you how to make it. Sometimes you don't need to be a Chad over small things. He did great.