Backwoods Bannock Baking

This weekend has unfortunately brought some pretty miserable weather, so instead of venturing into the woods I decided to do an experiment in the comfort of my own kitchen. Inspired by AC who during Aprils adventure baked some Sugar and cinnamon  Bannock Bread. So this is the recipe and method of my Choc Chip Bannock Bread, which was incredibly tasty and filling and all cooked using a Zebra Billy Can and an Alpkit Titanium Mug.

You will need;

1 1/2 cups of plain flour

1 tsp salt

2 tbsp baking powder

1/4 cup oil

1 1/2 cold water

1 cup choc chips

Mix the dry ingredients together and slowly add the water and oil, while mixing to create a dough. Knead the dough on a surface about five time (this could just be inside the mug if outdoors) and mix in the choc chips. Once the dough is ready you need to prepare the ‘oven’.

To get good hot air circulation and to make sure the dough doesn’t burn place a ring of tin foil in the bottom of the Zebra Billy Can to keep the Alpkit Mug off the base.

Then place the mug loaded with a third of the dough into the billy can, making sure its on the tin foil and air can circulate around it properly. For this experiment I just used the hob but it would be my alcohol burner or fire embers if I was in the woods. Leave it baking on a really low burn for about 20 mins, and you will be pleasantly warned when its nearly done by a lovely smell of freshly baked, choclately goodness.

 This bread tasted amazing and I can’t wait to try it on the Scotland expedition at the end of May. I will let you know how it goes. It would make a good addition to any adventure and I will be using this method lots more in the future.

    Happy Baking.

3 Comments

  1. Right then, we need a demonstration of that next weekend! Mine’s the one with extra chocolate chips!!!

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