Bannock
Ingredients:
1 ½ cups unbleached all-purpose flour
1 ½ cups white whole wheat flour* (or more all-purpose*)
½ powdered milk
2 Tbsp baking powder
1 tsp salt
2 Tbsp shortening, lard, or butter
1 - 1 ½ c water
Cooking oil (for greasing the pan)
Method:
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 (25mm) 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 and 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 heat source.)
Remove the pan from the heat and let the bread cool for 5-10 minutes before serving.
Notes
If using all all-purpose flour, you may need to add a little less water to your dough to get a good consistency.
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