We're all about cooking and eating outdoors this month, so we perked up when we saw this rustic bread being prepared on an episode of Bobby Flay's Grill It! It was, of course, baked right on the grill.
Originally rolled in sand and cooked in a pit, or wrapped around a stick and toasted over an open flame, Bannock today is more commonly grilled, deep-fried, pan-fried or oven baked.
On Grill It!, Ontario's Rugged Dude Carson, a hunting and fishing enthusiast, said bannock is popular with campers because the dry ingredients (he used just flour, baking powder and salt) can be easily carried and mixed with water to form a quick dough. He added lots of fresh blueberries to his dough, brushed it with canola oil and put it directly on the grill. The finished bread looked crispy on the outside with lots of nice grill marks, but soft on the inside, flecked with juicy blueberries.
Have you ever made bannock?
- British Columbia Ministry of Forests and Range: Bannock Awareness
- Food Network: Grill It! with Bobby Flay, Recipes from Salmon: Rugged and Refined
- The Campfire! Bannock