Bannock Dry Baked on a Firebox Stick Stove Woodstove
One of the secrets to good dry-baked bannock is the shortening, which I mix into it at home. I use lard for the shortening, but if you don’t like lard you can use vegetable shortening. Another secret to good dry baked bannock is kneading. Kneading the dough will build elastic gluten fibers and give it a more bread-like consistency, and less crumbly. Another secret is to make your fry pan into an oven with a cover – I use a steel pie plate. The steel pie plate is a new find. In the past I always used an aluminum pie plate, but I like the steel better for eating off of.
My bannock mix recipe, premixed and bagged at home:
6 cups whole wheat flour.
3/4 cup lard shortening.
2 tablespoons baking powder.
2 tablespoons powdered egg.
1 tablespoon brown sugar. Half teaspoon salt.
It takes a lot of work to cut in and mix the shortening in thoroughly, but its worth it. I make up a big supply of mix to last a year or more without any refrigeration, and can bag it into any portion depending on the trips. Also good for biscuit making anytime.