Campfire Bannock Bread

Build a fire and gather some sticks for this campfire treat. Bannock bread is made without yeast and is scone-like in texture and flavor. There are regional variations of this style of bread all over the world and it has become a campfire classic. There’s nothing quite like bread cooked over an open flame. 

Yield

6-8 portions 

Ingredients list

Self raising flour 2 Cups (300g)

Sour Cream ⅔ Cup (150g)

1 Egg

5 Tablespoons grapeseed oil

3 Tablespoons milk

¼ Teaspoon salt

Small handful fresh herbs such as rosemary or thyme, chopped (optional)

Method 

Mix all the ingredients together in a large bowl to form a dough that isn’t too sticky to handle. 

Knead for a couple of minutes and divide into 6-8 portions.

Wrap the dough around a clean stick in a long spiral. 

Bake over hot embers. Keep turning the stick slowly until the bread is golden brown, about 10 minutes. 

TIP: When the bread is cooked it will sound hollow when tapped. 

TIP: To help with even and quick cooking, roll dough into long and thin twists. Using thin sticks will also help. 

TIP: I always have extra flour handy in case the dough is too wet and sticky to handle. 

*recipe adapted from The Great Outdoors book by Markus Sammer.