Hi man. Thanks for the video. We have been making these breads on a stick ever since we were kids. On occation we would take a sausage (I guess most people refer to it has a "hot dog"), and first drive the stick through the middle of it. THEN you wrap it in the dough. You'll get the same shape, and if you manage to cook it slowly, the sausage will crack open, leaking the fat and juice into the bread - and it is a fantastic taste. It's kind of a tradition here in Denmark, at least for a large portion of the people here. Again, thanks and good job. Best regards: Rune

Thanks for posting this quickbread video! I'll share a couple flatbread tips I've learned over the years. The longer you let the dough sit, the chewier or more elastic the bread gets. If you're at home, leave the dough in the fridge overnight before cooking. Natural yeast alternative: Raisins have both natural yeast from the air on the skin and sugars inside. If you soak and mash the raisins in lukewarm water (too hot and you'll kill the yeast), you can eliminate the sugar and baking soda, and use the raisin water to make a real yeast bread! If you can seal the raisin water container in a bag, you'll see the bag start to inflate as the yeast gets active. Mix the salt and flour well before adding the water.

good vid; here is something I learned about bannock & muffins recently: *Self-rising flour rises twice: the first time with moisture, the second time with heat. *The less time one takes to prepare the dough, after the liquid (the colder, the better) water, milk, or juice is added, the fluffier the loaf. *There is no point to kneading whatsoever- kneading just breaks down the dough's "fluff"... as soon as the moist dough leaves the sides of the mixing bowl it is ready; just mold & then bake for 8-10 minutes. Bake longer for more ingredients such as raisins. *Your loaf, cake or whatever should go from dry flour to the pan in a minute-and-a-half, so it can rise better with the heat. Prepare the ingredients ahead of time to do this. *One way to avoid oiling the pan is to introduce some oil into the flour ...just mix the flour & oil with a fork to wet-sand consistency first, add dry ingredients, then add the liquid; rush to bake on an ungreased metal "anything". :-)

The staple ration for Confederate soldiers was cornmeal and salt pork. The cooked the salt pork lightly and used the drippings to make "Sloosh" Make a dough with the cornmeal, water and drippings then wrap it around the steel ramrod from your rifle and hold over the fire. Try this next time Paul. They would add things from their "Forage" Bag picked up along their march, berries, nuts, some squirrel or other meat. Bits of the fried salt pork could be used as well or cut into thin strips and eaten like a sandwich. We do this at our Civil War reenactments.......Not bad eating if your cholesterol is in check LOL

"clean off the bark, that's where the bacteria live" *drops bannock dough in the dirt* "just go with it...bit of mud isn't gonna kill us" lol

It's been 5 years but I must say: This is just about the best video. I love your honesty. I never made this bread because I can't have gluten, but I am told you can make this with gluten-free flour. I am so happy you left the bad spots in so I can see what can go wrong. I was a baker from way back until recently. maybe I can have some bread again? I always believe a little dirt and some burnt spots never hurt anyone, in fact it can make things taste better. It is lunchtime here in the USA I will be making Bannock. Both ways. On a stick looks great. I just got a new Firebox and a few charcoal and wood grills. (I collect them all). Thanks so much for this valuable lesson, I just wish I had some raisins.

Hello there from a part-native American here in the US...great video! Interesting to learn that "our" bread has roots in Europe, Asia and the Indian sub-continent as well. Thank you for sharing your extensive knowledge, recipe and technique.

Kudos for not editing out the 'bad' bits. Very informative vid and love the 'can do' attitude. Thanks for filming, Andy

I love your honest style Paul. Here in the USA people don’t speak of bannock much, so I viewed your video to see what it is and how it’s made. I’m looking forward to giving it a try.You could stuff a hotdog in your stick bannock, or jelly or cheese. Anything you fancy really. Thanks.

This was an excellent video. you made the subject of Bannock very clear and understandable. I love the bit where you dropped it, then picked it up and cooked it anyway. now that's real camping!

Thanks for the demonstration! Thanks especially for reminding folks that the ingredients don't have to be measured with microscopic precision. There are some things that need to be precise -- Cabinetry requires careful work for the parts to fit and stay snug, but you can build a sturdy shelter that will last WITHOUT files and power tools...

Apache's made Bannack also but with slightly different ingredients and methods. I'm an Ojibwe native out of Canada and tried the Navaho and going to try Cree bannock and Apache bread 🙂

I love how you showed it and put it back on cause when you are out and doing it ur right there is no science just keep babying it til u get what u want

Probably the most honest and straightforward outdoors cooking video.....good stuff

Nice video! I have added cran raisins, dried apricots, pecans and English walnuts. If you can chop those up before adding, you dont get large lumps and mixes in better. I have also made sweet potato bread; equal measures of just flour and warm sweet potato pulp mixed together. Then flattened out like you did your bannock and cooked similarly. The thinner the better. So chopping those fruits and nuts works better for thinner pieces.

hi big man, love your attitude. nobody`s perfect, nor do you get anything done if you don`t give it a bash. also, if your burnin` it , your just adding flavour. you got my sub! stay safe, Jimbo

I enjoyed the video. I always love to learn new basic things that are useful. Thank you!

Perfect again Paul

From S Africa. Enjoyed the simplicity of this old recipe. Nice video. Remember making these as a kid when my brothers were Boy scouts.

Thankyou for the lessons and tips on how to make the bannock bread. The history of this bread also very ccol. 🥸🥖🥐🍞🫓

I love how you picked it up and keep going u never know what life will throw at u but when u hungry you do what u have to lol

Great upload and brilliant that we see the honest upload at the end of the day if its not ready put it back on don’t edit the video and that’s why i love this Paul so thank you

Just learned Baxter, my grandmother's parents from Lanark, Scotland, means "Baker". Love It! Thanks for making this easy!

Favorite video ever. You didn't try to make it look like something it wasn't. It looked yummy thank you

Got a KZfaq recommendation for this video. I've been making bannock for years, and you are very right, it's not a science, and almost every batch is a bit different. I feel that it is a must have on outdoor expeditions. Thanks for posting, you have a new subscriber.

Hi Paul, love the video. As a fellow tosser I like to point something out to you.. adding the sugar is perfect. You need an acid to react with the baking soda to produce the rising effect of the formed carbon dioxide. Not adding sugar (or few drops of vinegar would work as well) you would end up with a slight (or less slight) washing soda taste to the bread...(Heat plus baking soda equals washing soda you know...) If you like a little more fluffy bannock you could try and leave the (maybe slightly more wet) dough for about 10 minute or so for the fluffing reaction (sugar + baking soda) to take effect... I your case would be even better since the coals would have been perfect by then... Good luck and bon appetite...regards, Sander.

The thing about bread is the amount of water can change from day to day depending on how much humidity is in the air. Wetter days mean heavier flower and the requirement for less flower. The best way to always make bread is by feel and texture. Take your measuring tins and throw them into the rubbish. My family hate me when I say "until it feels right" and "cook it until it is done."

I somehow stubbled across the best and most practical bush craft you tube. Just subscribed and time to binge watch the earlier ones

Thanks for the video, will have to give it a try. I'm not a cook but liked my first tast of bannock, this gives me the confidence to give it a go. Thanks for not cutting video like some do. Have a good day

Love how you're so straightforward in your video!

Here in Canada our indigenous peoples (and not a few others) make bannoklck, but it's generally fried. The addition if fruit is quite common, and blueberry Bannock is lovely warm and spread with butter.

Thanks so much for showing this bread dough and how to use it. Your a great teacher and show us the real deal!!! Blessings!

Thank you sir, for not swearing :)), haha it's good to watch it with kids. There are mistakes to be learned when they are represented right in front of you not cut off, so thank you for all your honesty there. I enjoyed your video and you're funny too.

Really educational video! Just stumbled onto this one and I learned so much valuable info. You are very knowledgable thanks for sharing!

Thanks for the great video. Very encouraging. I have made bannock before but you challenge me to make it puff up more than I have. I like adding raisins, too. Thanks again.

Nice one! I tried this out myself and loved it. I made my bannock with cranberry and chopped dates as i did not have any sultans or raisins. Went down well with a nice brew of tea. Thanks again

This is such a relaxing clip. Thank you. Loved watching. I feel this is unintentional asmr. I could have fallen asleep. I was so cozy. I love sent from Michigan

I love this. Thanks.

Have to try this. Thanks for the inspiration. And the entertainment! We love that you keep it real and don’t edit stuff out. Great as always Paul !

Well done mate. Genuine, real life, bushcraft, warts and all.

Thank you for sharing, this video is great I like how genuine you are! Being out in nature it's a beautiful thing!

This video is awesome! Love the funny bits you kinda remind me of that father of that girl from 28 days later movie always funny😊.

You are a delight! I hope this finds you enjoying life! Aloha from Maui!

I really enjoyed your video! thanks for a bit of the history. I'll try this in the a.m. ty again! I subscribed! I appreciated how detailed and relaxed you are. Blessings to you everyone!

Bam Man, now I have to go make some it looked so good I could almost smell it. thanks and send us more video's

Thanks for this instructional video I was looking for information on this 🍞! 👍😊

Another great video. I love your style and presentation. Keep the videos coming.

prior to cooking place holes in the dough with a fork to prevent an undone middle

Paul,Really good to see someone willing to not trying to come across as the dogs conkers and admit it's your first time outside . Plus some really constructive advice and encouragement in the comments. Cheers Demus.

That looks really good! I'm gonna try that right now.

Nice presentation. Thanks.

1st vid of your I watched but I'll look for more. I appreciate your integrety when not editing the "mistakes". Also your sense of humour and laid back approach about not over thinking something. Really good!

great video , love that you don't edit all that much , and now I know how to cook bread on a stick , very cool.

love bannock. so many ways to cook it and super easy

I love making bannock when I go camping. Iv'e def dropped it and then ate it anyways. haha, good video.

I enjoyed the video very much. Thank you for sharing. One suggestion on the method in making the bannock though. Instead of kneading the mixture try folding the mixture. Mix your dry ingredients by folding them instead of mixing it the way you did. Once the dry ingredients are mixed by fold you will have sort of fluffy look. Ad your water slowly by folding as well. The ingredients take on an airy fluffy feeling. Even if some of the flour isn't totally mixed that ok. Pour the mixture slowly into a cake pan. It's a different texture and tastes great. You can add blueberries, raisins or anything else feel like having

Looks Great!!

Brilliant video, thanks for sharing 👍

I really wanna make this bread now, Great tutorial and video Paul Thank you

Greetings from Winnipeg Manitoba Canada, iwas taught that as a small boy too make bannock by my grandmother And later on in life my uncle because I forgot how to make it .

excellent video.nice one man for being so informative and transparent!!

Just like I would do it. Dropping it and everything else. Very authentic. Thanks

Great video, I'm going to give it a try 👍

That was very interesting Paul. Thankyou

Brilliant video, I learned a lot. Thank you.

nice vid m8, just a few tips, try have more coals than flame if you can, makes a better overall bake, and also if you want a little bit extra moisture and flavour, try soaking the raisins in milk, water or a malt beer,makes it extra tasty.also if your making it for a long journey bake it low and slow so that all the moisture drys out and turns it almost into a biscuit, lasts a very longtime.and if you need more energy just drizzle some honey over it before you eat it, tasty as hell!!!

made me hungry for it now brilliant video cannot wait to cook some up

I love how honest your videos are. All that history about this bread. Very nice. That bread looks real good. I think I am going to try this. Thank you for sharing

Tosser part had me laughing! LOL Love your style, Paul.

Nice. Looked good. I make bannock often.. but I dry bake mine in a bowl that sits in a pot. Thanks for the video

Hi, I really wasn't sure at first about your vid but lol you've grown on me . Subscribed 😎

Hi, my first time seeing your channel. Great video. Thanks. I like that you don't try to cover up miscalculations, just test and adjust your time. All done calm and without BS. Thanks.

I just found this, & yup, you just earned another sub! Thanks!!!

that just what we call a damper. don't need anything to cook it in , just let the fire burn down to coals clear away the hot coals and pour the mixture onto the white ashes. scrape white ash over the top of it then scrap some coals on top. comes out cooked and clean.

Never made bannock but I'll make sure to try some the next time I'm on the trail. Thanks for the videos and greetings from Finland!

Southern biscuits and gravy!!!!!!

thanks for education,paul. can't wait to try it!!

Great stuff buddy. Just what me and the kids do. It's great fun. I always say if it's not burnt or you don't drop it your not doing it right haha. All the best.

I enjoyed this video , thanks for sharing and outdoor cooking takes skill. Tho doing it is how you learn, looked tasty. Thanks for sharing.

Brilliant vid! Gonna try this when I'm out next

Great video sir 😇 hay you were well within the five second rule lolol looking amazing and going to try it soon!! Blessings

Hi - great vid. I've made bannock a few different ways but not tried it this way. I have done the Ray Mears way - but thinner than he said on his video. I have also made it in a dutch oven which is the best result. The ways you have shown however are much simpler and I will be trying this come summer. By the way, I make it with mixed spice and a bit of dried milk powder. I have also done it with chopped coriander and garlic - yum! Just goes to show, you can still learn more - thanks again.

This video makes me think even more, you and I are Brothers from other Mothers. Great Job.

After watching some of your videos I just had to subscribe. I like the simplicity, down to earth explanations and the recipes. Thanks and keep up the good work.

I make mine at home in a loaf pan. When I have breakfast I fry up slices in the bacon grease.

I like all your tips. Cooking is fun indoors or out. everyone should experiment and do it their own way.

As someone else here said, you shouldn't cook over flame. Flame is only for boiling water. All cooking should be done over hot coals with no flame. The stick m rolling the bannock into a long rope and winding it around the stick. This is actually an excellent method because you know instantly whether you have the consistency right. If it drops off the stick, it's too watery. If it won't wrap around the stick without breaking, it's too dry. But as a Cherokee in law of mine once said, "White eyes make damn lousy cooks."

Very nice video. I enjoyed it very much and learned from it.

I Remember the first bread I made, I was 6 or maybe 7 years old; I added four times more flour and what you would normally add. The Bread was as hard as a ROCK! You couldn’t bite it. Literally, I couldn’t bite it: the bread was just Too Hard! So the one loaf my mom ‘let me’ keep, I ate by sucking on it. It lasted a long time. I had a little for a week outside of the refrigerator. And yes I ate the whole loaf. I made it. It was a good lesson I learned. The lesson? *Follow The Recipe! It’s why we have recipes.*

Yes! I cooked it right! Very tasty! Thanks!

A little browned even a little burnt edges are Awesome yummy 😋

We've done this in my Family for who knows how long. We do it both with the Indian Strip or the Pancake Style cooking. Our's is a bit different in that we use Bacon Grease instead of Oil and we like to add Smoked Meats to the Bread instead of Fruits. It all works though. Ed

Very good video Paul with lots of interesting information. Appreciate you show the unedited version. ATB Marc- Belgium.

Great video and it looks great - thanks!

Excellent video Always look forward to seeing more from you. Down to earth stuff. Pardon the pun. Keep em coming

5:30 :) Cheers for the history and recipe lesson! always loved bannock from such a young age. Cheers mate!

An aluminum pie tin is an excellent accessory for the tawa. A lid would let the center cook more quickly, before the outside burns. Or your metal plate. Or your little skillet, if you mind the handle. New sub!

Hi from Australia, just discovered your channel, I’ve subscribed. I’ve been cooking this type of bread for years, great to eat with friends around the campfire

I heard that the Scottish explorers and traders, who came to Canada, very long ago, introduced this bread to the Natives, like the Cree, whose women they would marry. This type of bread is very common in Canada and in America. It is a very tasty bread. It is so good with butter on top. Great video. You have a nice upbeat attitude. We learn by trial and error. Cheers!

I just discovered your channel Paul and have subbed mate.I found your video on making bannock to be very informative and no BS,I like your style .thankyou