Bannock (Scottish Skillet Bread)
User Reviews
4
Bannock (Scottish Skillet Bread)
Description
Bannock (Scottish Skillet Bread) brings together a mixture of all-purpose flour, white whole wheat flour, powdered milk, baking powder, salt, and shortening for a hearty and dense bread. The dry ingredients are combined and the shortening is cut in until the texture resembles coarse breadcrumbs. Water is added just enough to form a thick batter, which is then pressed into a hot, greased cast iron skillet.
The bread is cooked over medium heat for about 10-15 minutes on each side until it forms a dark golden crust on the bottom and the top begins to dry before flipping. This method results in a crusty, golden exterior with a dense and chewy interior, making it a suitable bread for outdoor cooking and camping.
This bannock can be served as a simple bread accompaniment or taken along on trips. It works well with butter, jams, or savory toppings. The recipe includes tips for adjusting water content depending on the flour used and whether the bread will be cooked on a campfire or stove.
The dry mix can be prepared ahead, making it convenient for travel. Adjustments for water quantity are suggested if using all all-purpose flour or if making a thicker dough to cook on a stick over a campfire instead of in a pan.
Ingredients
- 1 ½ c all-purpose flour unbleached
- 1 ½ c white whole wheat flour or more all-purpose
- ½ c powdered milk
- 2 Tbsp baking powder
- 1 tsp salt
- 2 Tbsp shortening lard, or butter
- 1 - 1 ½ c water
- neutral cooking oil for greasing the pan, generic cooking oil
Instructions
- In a medium bowl, mix the flours, powdered milk, baking powder, and salt.
- Add the shortening and cut the fat into the dry ingredients until the mixture resembles coarse breadcrumbs. (If you will be taking this mix traveling with you, you can make this dry mix ahead of time and store it in a sealed plastic bag or container until you are ready to make your bread.)
To Prepare The Bread
- Grease a 9-inch cast iron skillet and warm it over the fire coals (or stove on medium heat). (Your goal is to get the pan hot enough that the batter will sizzle when it hits the pan, but not so hot that the oil is smoking.)
- Add some water to your dry bread mixture and mix just until a very thick batter forms.
- Place the better into the warm skillet and press it to roughly 1 inch thick.
- Cook the bread for 10-15 min. Once the bottom is a dark golden and the top of the batter is starting to dry out, flip the loaf.
- Bake the loaf on the second side for 10-15 minutes. (If your bannock takes any less than 10 minutes to bake on a side before the crust starts to burn, then your heat is too hot and the outside is cooking faster than the inside. Move your pan to a cooler section of coals.)
- Remove the pan from the coals and let the bread cool for 5-10 minutes before serving.
Notes
- You can prepare the dry flour mixture in advance and store it in a sealed bag or container for easy use during travel or camping.
- Adjust water quantity according to the flour used; slightly less water may be needed if using all-purpose flour only.
- For campfire cooking without a pan, make a thicker dough and wrap it around a stick to cook over the fire.
User Reviews
Overall Rating
4
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