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Recipe Summary test
Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
310 calories; protein 6.5g; carbohydrates 48.6g; fat 9.7g; sodium 338.7mg. Full Nutrition
Most helpful positive review
We were planning a family tenting trip and my husband wanted to show the kids how to cook bannock over the fire as he used to do as a kid. This was something new to me as well so I had to look up this recipe. It turned out great!! You make the dough and wrap it around a stick then roast it slowly over the fire and serve it hot with butter and jam! Delicious!! Thanks so much for the recipe. My husband and I are going on a mountain back packing trip next weekend and I will definately bring the ingredients with me even if I have to leave something else behind to fit it in!! We will definately make this a family tradition. Read More
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(61) Reviews: Most Helpful
We were planning a family tenting trip and my husband wanted to show the kids how to cook bannock over the fire as he used to do as a kid. This was something new to me as well so I had to look up this recipe. It turned out great!! You make the dough and wrap it around a stick then roast it slowly over the fire and serve it hot with butter and jam! Delicious!! Thanks so much for the recipe. My husband and I are going on a mountain back packing trip next weekend and I will definately bring the ingredients with me even if I have to leave something else behind to fit it in!! We will definately make this a family tradition. Read More
Helpful
(61) 
I made this recipe and it was delicious! However I would suggest making the Bannock a lot thinner than one inch or the Bannock comes out doughy. Read More
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(41) Great stuff, I substituted lard for oil (sue me), and baked them in a cast iron skillet on the stove. I'm planning on making a mix to take camping so all I have to do is add water and cook. They are great with lard, and cook well on a stove, 1/2 inch thick, three or four minutes on each side. Read More
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(39) Advertisement
Great Bannock recipe.....just like Grandma used to make (according to hubby) This was my first time ever trying it not my family tradition but is one of his an he said this is a good recipe for it....Have made it several times always turns out perfect Make sure you poke LOTS of holes so it doesn't rise while it's cooking Read More
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(20) 
I bake with the metric system and wonder if there might be an error in translation - the amount of flour is no where near enough... Wowever when knowing that its easy to add extra get a few extra buns (which is no loss!) and enjoy this wonderful bread!!! Lovely! Read More
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(11) 
I really liked the consistency of this once it was cooked. One of the problems I had was the salt I added much to little of a pinch. In the future I would add a few "pinches" of salt. I will make it in the future but with a few changes. Read More
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(10) Advertisement
i just made this a few minutes ago because i was craving bread and wanted a recipe that didn't use yeast/eggs/dairy. it's a very basic recipe that you can obviously doctor up anyway you'd like. i drizzled honey over the bread- and it tastes so yummy! it's very moist and chewy. Read More
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(10) 
To anyone thinking of using olive oil instead of vegetable oil DON'T DO IT! My bannock has an over powering olivey taste:( Good recipe but I needed to add A LOT more flour than called for. Read More
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(9) The same as I used to make when I was little. I did substitute lard through as thats what I used in the recipe I no longer have. My kids wanted a wiener roast and I was out of hot dog buns. I mixed up this dough and we wrapped wieners in it and roasted them over the fire. Just like when I was a kid! Also delish with currants! Thanks for replaceing my long lost recipe!!! Read More
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(6) 
