One of the things that I like about bannock, is that the 100,000 different “traditional” recipes all start simple. Then, the other thing that I love , is that there are several hundred ways that each of those 100,000 traditional recipes can be modified. I got it! Simple! Courtesy of Half Vast Flying

Nice demo of your baking techniques WinterTrekker. My wife and I have recently become bannock converts. We used to always bake full-rising, leavened breads, but it's a lot more time-consuming and fussy than bannock...and our bannocks don't go stale-tasting the way a leavened bread will after only a day or two. Cheers, -Martin

Neat video. My wife and I have a remote cabin north of Dryden. We have no electricity and no oven so she bakes buscuits pretty much the same way you do the bannock; in a large non-stick fry pan with lid. We use a three burner propane stove for all our cooking but she adds an aluminum grate "spacer" to get the pan up off the direct heat. Works very well and the results are outstanding. Enjoy your vids, keep it up. We're from Colorado, incidentally.

I'm getting hungry Hoop;-) The kneading is important indeed, otherwise the bannock will be flat. Thanks for your vid. Greetings from the Netherlands, Mark

Great video. An other reason to love the Firebox Stove. Bannock looked awesome. Rod

Baking powder is a leavening agent. It's not YEAST bread, but it's still a leavened bread. Unleavened breads do not have agents added to create bubbles and lift it. Tortillas, matzoh, and roti are examples of unleavened bread. It is not considered leavened if the water in it creating steam bubbles is the only source of lift. Bannock of this sort is related to biscuits because it uses a chemical leavener.

Best demo I've seen yet Hoop! I dub thee king of bannock bushcraft lol. My wife tells me my Firebox Stove finally arrived today so looking very forward to testing it out and bannock will be one of the first. Now I know why I had a cake like consistency last attempt too. Thanks!

I grill my bannock over coals. Also very tasty. I cook just enough for immediate use. Thanks for the video!

Thanks! I'll be trying your recipe in a backpacking bake system. Looks good.

Wow, great result, looks very tasty! ...good job!

Looks delish!!!!Well done!!!!! I'm now a subscriber!Thank you

Dang you . . . now I'm hungry! Thanks for the enjoyable video.

Your bannock recipe is delicious! Thank you

best bannock method I have seen. great video

Thank you. Until I watched your video I was unsure of using the Firebox as a baking instrument in the backcountry. And I appreciate your bannock recipe. I am ordering a Firebox so that I can practice before the next trip. I hope I can order a couple of extra of the fire sticks.

Just brushing up on the recipe, I am going to Algonquin in two days for 14 days this time instead of the usual time of 11 days, so I am bringing enough to last me the trip and can bake it every other day,, I lost this recipe so I am glad I found the video again because I really love your recipe,, thanks again and I hope you are doing well and are having fun with the long range shooting,, A friend in Chelsea,Maine

You will have lots of fun with the Firebox. Careful - it can be addictive. Its great having it around. I go out in the evenings sometimes and with with a handful of sticks and wood chips and tinder, make a brew-up in no time, and breathe woodsmoke. Cakey or biscuit-like bannock is OK too. Its faster to prep, and if you make a small one and eat it at one sitting, no worries about crumbling later. Home made mix is better than those chemical laden commercial biscuit mixes.

I am learning SO MUCH! Thanks for making these!!

Hi. There is good news for me. Steve have a retailer now in Spain. First order would be at the store in three weeks. Can't wait to get one.

I have done lots of out door cooking over my years and you got it down pat. I have done the bannock bread too and it takes time to get it right. It would be a pleasure to camp out in the wild with you so thanks for showing us how it is done.

That's about the best looking bannock I've ever seen! A pot of stew would go nicely with that! 😉👍 Many thanks - Luther

Time for me to make bannock again! I've been meaning to do it over a wood stove.

Great Job! My claim to fame is that I have eaten Wintertrekker's bannock on a backcountry trip - it is excellent! The dry baking and kneeding is much more like real bread than pan fried versions which are more like donoughts (without the hole). 'Hoop' forgot to mention that if you want to make sandwiches (PB&J) the kneeded version is far superior. I make this on trips all the time and the kids love it! Best instruciton vid yet 'Hoop'!

Another great video! I've been making bread, bannock & biscuits at home and in the bush (yeast bread at home only, so far) for many years and you taught me a few things. Thanks for taking the time to make the video. One idea I had during the video was to have a running timer that is visible on camera to get a better idea of the time spent kneading & baking.

Awesome video, nice clear instructions and the bannock looks yummy!

Thanks Doug! On a canoe trip where I can travel heavier, I am carrying a fry pan and plate anyways for fish, so its a good size to cook a big bannock. The food barrel protects it from getting beat up too.

Nice to find such an interesting video going back to 2012. Thank you for the upload.

On my twig stove, I sometimes set the end of a large tin can on it as a heat spreader. The lids that are about 7” diameter are useful. Over a small diameter flame like are in somme stoves, smaller tin can ends work better. That loaf of bannock is a pin up! Needs a big mug of tea to wash it down. Courtesy of Half Vast Flying

The spacer is a good idea. It works well with a controllable flame like a propane stove. With the open flickering flame of a stick stove its a bit more challenging to keep a consistent heat on the dough. I should play with the idea though and see if I can design something that is not too heavy. Dryden area is a great place. Lots of access to back country there with some great fishing.

Thanks winter tracker I appreciate the in-depth details take care

I love bannock and I love firebox stoves so........ this was a great video. Thanks for sharing😀

excellent...enjoyed t and learned something as well...thanks. I like bannock bread but your method / recipe is much better then mine...ours now lol

Great video! :-) Makes me want to visit Canada even more... go on a canoe trip and have some nice Bannock...

Nice! That bannock looked great

Looks good, thanks for sharing. I wish you a merry Christmas. Bushman

Excellent video Hoop. I haven't made bannock quite that dry or kneeded it like that. I'm going to have to try that. I'd actually prefer more of a bready texture. Thanks again. - Josh

thanks for all your taps. keep them coming ps I like dry bannock too thanks.

Good video and thanks for making me hungry - lol. I just put together a batch for my solo river trip and it is a bit different than yours but about the same results. The ingredient list I have was typed in by my son and is dated 1993, so we have been eating this for a while. As far as cutting in the shortening/lard I used my food processor (just got it at resale) done in a few seconds, loved it! This video is perfect for anyone who has never tried it. .

awesome method! gonna use this on my canoeing pilgrimage to Grey Owls cabin in Prince Albert Natl Park this week.

I made some bannock today in the kitchen. I did it 15 mins on each side on medium heat, but then I let it sit between medium and low heat in the skillet with a lid on for about 20 more minutes just so it would be cooked all the way through. I added brown sugar, cinnamon, some dried cherries and dried cranberries. :) Bit of butter and jam too.

Looks good and a great stove.

Wow that looks really good! I love cooking on this type of wood stove, there fun! love your bannock! Take Care

Thanks! Seasons Greetings from northwestern Ontario!

Thanks Joel! The dry mix with the lard cut into it, lasts almost indefinitely. I have used 3 year old mix and the lard has not gone rancid. But I try and eat all the mix within the year just to be safe. When baked in the bush, I store the bannock inside a large zip lock in my food pack, and there is always condensation inside. In summer when warm, it will start to get mold on the surface after about a week inside a plastic bag, depending on outside temperature, similar to store bought bread.

Hi I've just today discovered your channel and subscribed. That is the best demonstration and description of making bannock that I've seen. I've wanted to try baking it for some time but not had the details until now, so thanks for sharing it with us. Of course, now I'll have to get a Folding Firebox . . . . yeah! Noel

that bit about the ash pan controlling the burn Very helpful in my desision making about whether to buy one or make another Nimblewill Nomad.

Thanks Joel. My recipe is one of the leanest I have seen for baking powder, and so my bannock is "heavier". Most recipes have about a teaspoon or tablespoon per cup of flour, which will make a "lighter" bannock. So I recommend you play with the baking powder proportions until you find what you like. Also the amount of shortening will affect the texture. I like lots of lard mixed in, others like less. My bannock also makes excellent pancake mix, so its versatile! Experiment and happy eating!

Thanks! If I ate bannock all the time in the city, I too would get fat indeed! :o) I eat bannock mostly in the bush, although I dip into my excess mix at home sometimes to make fry bread or pancakes on the weekends. Then I have to go do something to burn it off. On my long solo canoe trips and winter treks, I usually lose weight no problem! :o)

Thanks Rod!

really nice looking bannock. Got me wanting to try it now...

Looks great my friend! Thanks for sharing!

Thanks K-man!

Thank you! Hope you and the lads are getting some bush time in. I am looking forward to a long winter. Last winter was too short. I have some unseen trip video footage in the can from last winter, so hopefully 1 or 2 more videos still to come before winter starts.

No problem! I have been thinking of diversifying the recipe with oats and some other ingredients. Also thinking of trying some no-knead bannock recipes to save some time. I had my system down, but now I plan to experiment again.

I have not yet baked a full bannock on my Littlbug Jr. You just gave me an idea to obtain a price of stainless steel foil (shim stock) that would be very light and that could be a collar to slide around the Littlebug bottom holes, mimicking the hole pattern, and with a twist you could damp down the air flow or open it up. Should be easy to make, maybe with square holes cut with a Dremmel tool, since the SS will be tough to cut circles into with my limited tools.

Love the chick-a-dee in the background!

Yes its got that hollow sound, or the "thud" sound that I mention. Once you know what it sounds like, its a good indicator.

Thanks man! Home made grape jelly (from my really great next door neighbours) is the ticket.

Thank you! The Firebox is a winner.

Thanks Martin! My bannock recipe is basic and somewhat boring, but I like quick and easy prep. You can jazz it up with additional ingredients and get really creative. I think you can use this method to make fruit turnovers too, which I have not tried, but should try sometime using dried apples. I have had great success with cinnamon rolls, but its more fussy to make. If one is willing to do the extra prep for fancy stuff, I think the baking time is about the same.

Thanks! I don't actually know how long I knead the dough since I have never timed it. In the bush there can be distractions too, so its not always a constant method. When kneading you will begin to see layers that break open when you fold it over. You can see that a few times in the video if you look close. When you can see lots of layers when that dough breaks, its probably good to go. I am guessing 5 minutes of hard kneading (?), but its more about getting lots of folds in it.

Thanks! Yes I have used wild blueberries many times when they are available when camping. But often I eat all the berries on sight before I can get them into a bannock! :-) I have also made a big apple turnover with that same amount, using dried apple that I carry on trips. Bannock is also good dipped in a cup of hot chocolate or coffee.

Thanks K! I did not know that about baking powder shelf life. Mine is older than 6 months, that's for sure. I do use lard, and so I will have to experiment with less kneading, but then I will have to make a wetter dough. Lots of fun to practice though. The dough I make in big batches, and it works well for pancake mix when I add more water. I should do a vid on that.

Thanks Steve! I have a few bannocks of practice under my belt! ;-)

Ray Mears said: "It's unlucky to cut bannock, so you always brake bannock." But nice video, thanks for sharing.

Wow that looks great! that takes real finesse, I guess some practice would be required to get that good of results.

Awesome video! I like the stove, even 2 years after the fact. It reallyy looks like an effective stove for even a quick stop to take care of most anything. ut for baking, I perfer to make a bed of coals and bake something whilst I am bust catching fish to go with it. Cornbread is also a great bread to have for super energy food. Besides, the cornmeal is great on the fish and as an addition to the meal. I also think that making a few biscuits instead of a full loaf is eaiser and taste better because the cooked surface area has increased. They get done better with no need for drying out, as in the case of this video.

Thanks great video ill have to try it .looked good

Well, I tried! Thanks for sharing your recipe. I'll use it but I'll have to make sausage gravy. Best wishes on your adventures.

Oh, I've baked bannock but never with the skill seen in this video. We used a larger, tin, frying pan with straight sides. It didn't allow the bread to slide out when it was tipped up to face the heat of the fire. Now, I didn't kneed it. And, therein lay my problem. You see, I did need it. I needed it so much that I never would take the time to kneed it. It sounds confusing, but simply boils down me preferring your bannock to my own. (but don't tell anybody)

Nice bake

Ya you are right! I should not have done that! But I broke it at the end, so hopefully that cancelled out the bad luck!

Good one . Ever give wild berries a try. The kids here, love a bit of Powdered chocolate Miilk in the mix..LOL. Cheers ;-))

Great video, clear instructions but where is the recipe for your mix ?

man that looks goooood. thanks or the lesson. and the recipe!

Makers of the Fire Box....Send Wintertrekker more accessories so we can see more :)

Thanks for sharing your method. I recently got a stick stove and I'll have to get familiar with it for baking. I often cut my bannock too, but the wife tells me it's bad luck -- apparently you should only tear it! Fruit suggestion: try currants instead of raisins. Yum.

I read the comments and it said that you've gone years before cooking the bread after making it, and also that youve never been able to get the bread as fluffy as yeast bread... baking powder has a shelf life with its levening power of 6 months, if you keep it in the freezer, thats better. But if your baking powder is in the cabinet longer than 6 months, or in room temp mix for 6 months from the date you bought it, your bread wont rise as much. Also, when using lard, you want to avoid....

Ah yes, now that would be really nice, for the wood smoke and the bannock!

Thanks Pawastik. As I get older, I have less and less tolerance for kneading, so in the bush I tend to accelerate the kneading more! :o) My time is probably quite variable! Baking on my Coleman 400A with wind screen (which I have done for many years), seals up a hot air pocket under the pan. With that pie plate oven rig I consistently use about 25 min bake time. Stick stove should be close to that time if you can control the flame to be consistently low and even.

Thanks Josh! Give it a try and see how it goes.

nice job bro!!

Your video is much appreciated . Thank You and best wishes .

Nice bannock, sir... I would dare to call the dark bits "charred" rather than burnt; a little extra caramelization only increases the flavor... Good job!

Great job Hoop - made me hungry!! Winter8'er

Thanks for that info. I had mistakenly thought that "leavened" meant using yeast only. But as you say, CO2 is CO2. I have never been able to achieve the light airy texture of a yeast bread using baking powder, but I tend to use minimal baking powder to keep the sodium down, so my bannock is on the heavy side, but its soft and I have lots of lard in it. But heavy is good in the bush.

Thanks Mark! Yep, kneading makes it.

Thanks!

Nice video. I like to add some dried fruit such as raisins and cranberries mabe some vanilla powder, maple sugar, coconut Etc..........:-) UMMMM GOOD. I do think I may try the dryer method that you use. It makes things alot cleaner.

Thanks MikeH! There is no end to what you can add. Me, I like a non-sweet variety, and add jam and peanut butter as needed. I might get into making dried fruit turnovers (apple, raisins), so that the dried fruit steams inside. mmmm

Thanks Rocker!

#wintery looks good keep up the good work

Good advice!

Thanks Sepp!

Looks good, I like to add raisins to the mix, for a real treat you can pour syrup or even a splash of spiced rum over the top :-)

Nice, you make me feel "peckish".

You are absolutely right about gluten. But if you cannot have gluten we do not have to knead. I want to try this and just hope they are right that I can use gluten free floor. Wow this video is 10 y/o. I just got my firebox 2 days ago and want to be able to have some nice bread with my black bean soup (homemade). I heard we can bake it right on the flames, in a pan or wrapped around a branch. Let's see. Thank you.

You like woodsmoke too, eh? Everyone thought I was crazy when I was enjoying the smoke from forest fires in July. It was therapeutic for some reason (partly because it was dilute). Good source for powdered egg here in Canada Hoop? I'm sold on your recipe and can't wait to do some bannock on my own Firebox.

Thanks! I like mine non-sweet because I may add PB and jam, or dip in olive oil and spices, or other concoction, so my sweetener addition is less than most recipes I have seen. But some like a sweeter bread and add more honey and sugar. All personal taste, so give it a go, experiment, and see what you think.

I get my powdered eggs from the "Bulk Zone" bulk food store here, beside D&R. Check out your local health food / bulk food type store and they often carry it. If not, maybe phone up the Bulk Zone store here and ask them to either send you some, or ask what their source is. I think MEC might sell some too pre-bagged, but I bet its expensive? However you don't need much for baking.