Fresh Backpacking Bread

OK.  It doesn’t look pretty, but there is absolutely nothing I like better on the trail than fresh bread.  My standard recipe is “bannock” – a Scottish word for a type of flat bread.  Despite being born in Scotland, and moving to the US at age 10, I didn’t hear of bannock bread until the early 1980s as I started backpacking.  An old 1960’s book by Bradford Angier, “Home in Your Pack”.

Within this little book, with much outdated information, is almost a whole chapter on bannock including the simple recipe:

A little oil in a pan/pot, the right amount of water mixed in the ziploc with the ingredients, and about 5 minutes later you have fresh hot bread.  I eat it sometimes on a long lunch break with some cheese and bacon bits or other protein.  Most often, I cook it fresh for breakfast and eat it with a bit of string cheese or just on its own – breaking off nice warm pieces between sips of coffee on a frosty morning.

Variations that I seldom use but are excellent

  • add some berries picked along the trail
  • add less water and make more of a biscuit
  • drop it on top of cooked fruit like apples and it will quickly cook into a cobbler

This is not an ultralight meal, but it hits the spot on cold days.  There are few things better to satisfy hunger and warm your insides than this!

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