We thought we’d practice making the traditional wilderness trip staple – bannock, which is essentially unleavened bread cooked by an open fire. The variations in recipe are legion, but we kept it pretty simple. Simplicity is good and, as this was a decidedly impulsive midday activity begun while my youngest napped upstairs, it needed accomplishment with only the ingredients on hand. I’d found an American-made, 8-inch cast-iron skillet at the thrift store the previous day with intentions on use of this very nature. A hasty seasoning earlier that morning did the trick, cleaned, greased, and ready to go. We mixed about 2 cups of flour (more was added later) with roughly 2.5 tablespoons of baking powder, a few shakes of salt, 1 cup of water, and a handful of raisins. Mixed, rolled, and patted into a ball. I quickly discovered the need to grease my hands and powder the table with flour or the dough will stick like hell. Knowing cooks refrain from grimacing – this was a freshman attempt.
While H putzed, I got the fire going and set all other accouterments, ingredients, and whatnot on the plicker table, fumbled with a tarp in anticipation of the rain, and then gave up as soon as the clouds parted and C woke from her nap. I’d had a two salmon steaks thawed and a couple handfuls of raw spinach thrown in a steel skillet with some water and olive oil. When the wood had burned down to coals, I propped the cast iron skillet with the doughball against a stick about a foot from the coal bed and watched as the hunk of bread mix slid down to the bottom of the pan. There’s no such thing as greased too well but this would never do. I’d already had a grate set aside, intended for the salmon and spinach, and set it straddling the stones in the fire ring with the skillet on top.
After five minutes I rotated the pan 180 degrees. After ten I flipped the bannock and looked with satisfaction at the crisp, cooked surface, brown and gold, steaming. The salmon steaks went straight on the grate and I shoved one more hunk of wood underneath for good measure. No flames but the coalbed was already cooling. The bannock came off after another ten, hard on the outside soft within, boiling hot but slid right off the pan without a trace. On went the spinach skillet, also on the grate. Both spinach and salmon finished at about the same time. All portioned out on plates for three, two-and-a-half more accurately. Coupled with some pine needle tea and all’s served for a lovely meal on summer’s afternoon.