Ojibwa guides are famous for cooking over an open fire – here two guides show Rugged Dude Carson how to cook shorelunch including bannock. For those of you that don’t know…bannock is a Canadian trail bread meant to be cooked on an open fire. It’s simple to make in the bush where simple is good. Add some honey or Canadian preserves for a hot, simple treat.
Deep Fried Bannock: The original native recipe
- 3 cups unbleached flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/8 tsp baking soda
- 3/4 cup milk
- 3/4 cup hot water (hot enough so mixed liquid is almost too hot to touch)
- 1 tbsp oil or shortening for deep frying (heated to 360°F)
Sift together flour, baking powder, baking soda and salt in a mixing bowl. Stir in milk/water mixture and knead briefly with lightly oiled hands until smooth. Rub the remainder of the one tbsp of oil over the dough. Cover and let it sit for about 30 minutes. Pat or roll enough dough to fit in the palm of your hand in a circle about 1/8” thick (at least, a touch thicker is better). Deep-fry the dough in hot oil or shortening for about one minute per side, or until golden brown. Makes 10-12 pieces.
To begin planning your next Canadian excursion, visit our Adventure Match to find the perfect lodge to suit your personal fishing or hunting preferences.
Author Bio: RD Carson - The "Rugged Dude" is a Canadian television personality and award winning writer. He lives a very self-sufficient lifestyle and most of what he eats comes from the land. And yes, "Rugged Dude" is his legal name. For more articles from RD, visit his website here!
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