Bannock on a Green Stick

  • 1-cup whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons butter
  • 2 tablespoons milk powder

Mix all the ingredients well, making sure the butter is evenly distributed throughout. Sometimes I will melt the butter before adding it to the mixture. Then slowly add water while mixing until a dough ball is formed.

Make the bannock dough into a cigar shape and wrap it around a green stick. Try to keep the thickness of the dough about ½ inch.

Slowly roast the bannock over a hot fire, rotating occasionally until it turns a golden brown. You will hear the butter sizzling and your stomach rumble as the bannock cooks.

Unleavened Bread

  • 1 cup whole wheat flour (extra for dusting)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup water

The idea for this recipe came from I Kings 17:10-16, the story of Elijah and the widow.

Combine the ingredients, then put dough onto floured surface. Knead for five minutes, then roll out until about 1/8 inch thick. Cook for about 20 minutes.

Homemade Bread

  • 3 cups flour
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 2 tsp. dry yeast
  • 1 cup warm water

In large bowl, combine the flour, sugar, salt, yeast and warm water.  Stir until dough pulls cleanly away from side of bowl.

Knead 10 minutes, adding a little flour at a time, if dough feels sticky.  Put in bowl to rise and cover with a towel to keep any contaminants out. Let rise until double, then punch down.  Let rise on counter covered with inverted bowl for 15 minutes.

Shape into a loaf and place in your cooking container.  Let rise in warm place about 1 hour or until it has risen about 1 inch above pans. Bake for 45 minutes or until loaf sounds hollow.