Freshly baked, fragrant bread is a treat at home and doubly so in the woods. Backpacker Magazine has an article on their website about making five different five minute breads. This receipt for bannock calls for whole wheat flour lending this traditional bread more flavor.
Speedy Bannock (Mountain Bread)
1 cup white flour
1 cup whole wheat flour
½ cup powdered milk
4 teaspoons double-acting baking powder
½ cup (1 stick) butter
½ teaspoon salt
1 cup water
cooking oil
At home
Mix dry ingredients and pack in a zipper-lock bag. Carry butter in a small container (Lexan works best for both butter and oil). It'll soften nicely on the trail.
In camp
Place butter and water in a pot and warm until butter melts. Mix in dry ingredients. Press into well oiled 10-inch skillet (no need to cover).
Bake on medium heat (if your stove has only high heat, hold the pan an inch above the flame for best results) until edges look slightly brown (about 3 minutes). Flip and bake 2 to 3 more minutes. Makes 2 servings.
Variations: Add raisins, sugar and cinnamon, or walnuts. Even easier: Use Bisquick to make a lighter, fluffier, but slightly less hearty bread.
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