Dick: Lora, how would you like to have some fresh bread? I know we are out here on the trail and what not but this is a possibility and it's called Bannock.
Lora: What Bannock?
Dick: Bannock yeah.
Lora: What's that?
Dick: It's the name that comes from the Scots when they came over and start to working for the Hudson Bay Company, they started making the stuff on the trail and pretty soon --.
Lora: In North America.
Dick: Yeah, everybody adapted it and it's highly nutritious bread. Very tasty and it's not that difficult that to learn how to make.
Lora: Well, I think I should learn how to make some of Bannock.
Dick: I think this should be a part of your trail practice.
Lora: I think so too. Alright let's go do it.
Dick: Alright. Making Bannock I like to start with about three cups of organic flour, goes in the pan first. Then, I have to measure in the baking powder and I use about one big tipping teaspoon. For that amount, maybe a tad more. Now, then that has to be stirred in, so that's evenly distributed in the flour. Alright, next add a little hole right there in the middle, in go my whipped eggs, which I whipped with the fork. Then I am going to add some water to that and I am going to start my stirring. So I want to get the egg evenly distributed in the flour. Little bit more water. You want to make sure that you add a little bit on the softer side, little bit more water than not enough. Alright, now that is starting to work already. So I want to get my other ingredients in. I love coconut, so I am going to shake some coconut into that. Raisins, you can put almost anything in here that you want, it is kind of like an omelet. Just let your imagination run wild. Bit of cinnamon, a little spicy flavor and then some high bush cranberry. I picked right from behind me. Okay, now I start stirring that together. Little bit more water and basically it is ready to go. It is ready for the fry pan now. When I put this into the fry pan, the fry pan is sort of medium hot, not scorching hot because if it was, then it would scorch the batter as it goes in, but what I want is a kind of a slow even heat underneath it. That is why it's here over the coals. I will distribute it around in the fry pan and as it begins to reach the point of turnover, it will start to withdraw from the sides of the frying pan. Then I will turn it over and then we are away. Lora.
Lora: Yeah.
Dick: I think this is done. Let me just check. Oh yeah, for sure. Would you like a taste?
Lora: I would love it.
Dick: Alright, do you know Lora, I have been making this stuff for about 50 years. One reason it because it's one of the easiest breads you can make when you are on the trail. Let us just take note, and how young I still look. So it is Bannock that does it.
Lora: Okay. Oh Dick. So this will be considered a staple when you are out on the trail.
Dick: This is a staple, right. We make it plain for lunches. We make it with fruits and things for desserts and it's just a very versatile type of bread to have on the trail.
Lora: Oh.
Dick: You better say that are not too over. Okay, I am going to try a piece now. Aha.
Lora: That is good.
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