I needed to find something to cook and display as my demonstration of hearth cooking at the Hearthside House.
So, after much research, I came up with Bannock. Back in the 14th to 18th centuries it was a simple mix
of oats, sometimes barley, water and salt. Very often just oats and
water and salt if they had any.
Bannocks were cooked in the ashes of a camp fire or on a rock over an open
fire. It is easy to produce and made a good hearty food for the men on the trails ..
Here is the easy recipe.
About
a cupped handful of oats, the same of barley flour. I'd say a quarter of a
cup, which is enough for one small Bannock.
Salt to taste, if you wish.
Mix the ingredients together and then add enough water to make a stiff paste.
Shape
the bannock dough and place in a pan. I used a little lard when using my iron pan.
Don't make your fire up too hot, you want the Bannock to cook right through not just burn on the outside.
Turn
occasionally to check how it is cooking. Once it is toasted or browned
on both sides and a test with a knife confirms it is cooked inside, then
it is ready to remove from the pan.
If you should ever try this, let me know how they turn out.
Miss Estelle, Hearthside House cook
