Recipe of the Week:

H.D.’s Homemade Bannock Bread Dough

This is for a flour-based equivalent of traditional Bannock.


1 cup flour
1 teaspoon baking powder
1 tablespoon sugar (or any other sweetener from honey to Splenda . . . )
Pinch of salt
1/2 to 3/4 cup water

Mix the dry ingredients together. You can put them in a Baggie (or I put them in a crystal light container after I’ve used up the packets that come in it). Add 1/2 cup water and mix well. You should have a very stiff mix. Slowly add the remaining water until you get a mix that has bread dough consistency (goes tack and releases from your finger). You want it stiffer to wind up on a stick and bake over the fire, or a little wetter if you plan to make fry bread out of it.


Add two tablespoons dry milk to the dry mix. Start with adding one egg and then up to 1/2 cup water. Makes pancakes on the trail.

You can take the basic dough, pat it out into little patties, and then fill with fried venison burger, yucca flowers sautéed with the venison or if you don’t have yucca fry it up with some onion and garlic salt, and minced hard boiled eggs, and make pouches out of it (like an empañada) and bake in a Dutch oven for 30 minutes or so.

If you make fry bread then you can top it with retried beans and taco meat and whatever else you like to make Navajo tacos.

This dough is the basis for a lot of cooking you can do on the trail. I’ve even had it cut into little bits and added to stew like the dumplings in chicken and dumplings or spaetzle.

Useful Recipe and Cooking Links:

Inuit Country Food Recipes

Pemmican recipe

Bannock Bread History and Recipes

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!