Campfire Bannocks

A bannock is a kind of unleavened (without yeast) bread, historically made by travellers whilst out on their adventures. A quick, cheap, easy source of carbohydrates, essential for refuelling after a long trek or day in the great outdoors. We like to make these over the fire, dipped in a whole range of deliciousness! You can make the dry mix ahead of time, just adding a little water to the mix when you’re ready to whip up a batch. I’ve tried so so soooo many recipes for bread (style) things over the fire, with a fair few disasters along the way (oh blimey, and there have been some abandoned recipes too!) but this is the best recipe I’ve tried so far.

These can be cooked in a cast iron pan or over the fire twisted on a green stick.

Materials Needed:

• A green stick (with the bark peeled off) OR

• A cast iron pan OR

• A regular frying pan if you’re trying these out at home.
  

• 300g plain flour

• 2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp sugar

• warm water (cold water is fine too)

• oil
  

• butter for cooking if you’re using a pan

• Toppings of your choice

  • Cinnamon sugar (dip in butter then the cinnamon sugar mix)

  • Jam

  • Cheese

  • Herbs

  • Chocolate spread

  • Just butter is a simple, warming classic too.

Mix all your dry ingredients together and a drop of oil. Then adding a little bit at a time, add in the water. You want to have a slightly sticky mixture, something which is able to be rolled into shape.

If you’re using a green stick, wind your sausage shape around the stick. The thinner the better for this one. Position it over the fire to brown all over. When you tap it with your finger it should feel hard and almost hollow sounding when ready. If it’s squidgy, keep cooking.

Getting your fire to a cooking temperature takes a little while so be sure to keep watching the fire and move your bread to find the good cooking spots.

If you’re making bannocks in a pan, scoop up a small ball in your hand and roll into shape. Flattening and gently stretching the dough until it’s just 1cm thick. The thinner the dough, the quicker and more evenly it’ll cook.

Add a little oil/butter to your pan before putting in your dough. It should take 5-7 minutes on each side depending on the heat of the fire and the size of your dough.

Enjoy your bannocks with whatever toppings take your fancy in the moment.

A cheeky tip; you can add yumminess to the inside of the dough before cooking. A little piece of chocolate tucked into the middle, a whirl of cinnamon sugar twisted into the dough, fresh chives from the garden or mincemeat at Christmas!