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Within this little book, with much outdated information, is almost a whole chapter on bannock including the simple recipe: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