Any good traditionnal bannock recipes for cooking over the fire?

Ok, so tommorow night my family is having a party, and its gonna be an outdoor party, around a fire... and I thought i would prepare some bannock for the folks..





so, im looking for a good traditional bannock recipe to make..





maybe something with fruit, like blueberries or something...





well, anyways, just any good bannock recipe to make over the fire...





plz and thank youAny good traditionnal bannock recipes for cooking over the fire?
1 Cup(s) Whole wheat flour


1/2 Cup(s) Flour, all purpose


1/2 Cup(s) Rolled oats


2 Tablespoon(s) Sugar, granulated


2 Teaspoon(s) Butter, melted


1/3 Cup(s) Raisins; optional Water; approx,





Directions:


';Bannock, a simple type of scone was cooked in pioneer days over open


fires. Variations in flours and the additional of dried or fresh fruit make


this bread the simple choice of Canadian campers even today. Oven baking


has become an acceptable alternative to the cast iron frypan. McKelvie's


restaurant in Halifax serves an oatmeal version similar to this one. For


plain bannock, omit rolled oats and increase the all purpose flour to 1


cup....


One of the earliest quick breads, bannock was as simple as flour, salt, a


bit of fat (often bacon grease) and water. In gold rush days, dough was


mixed right in the prospector's flour bag and cooked in a frypan over an


open fire.


Indians wrapped a similar dough around sticks driven into the ground


beside their camp fire, baking it along with freshly caught fish. Today's


native _Fried Bread_ is like bannock and cooked in a skillet.


Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the


stove's dampers while _Toutons_ are similar bits of dough deep fried. At a


promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo


Doughnuts, deep fried rings of bannock dough, were served. It is said that


Inuit children prefer these ';doughnuts'; to sweet cookies.


Red River settlers from Scotland made a frugal bannock with lots of


flour, little sugar and drippings or lard. Now this same bread plays a


prominent part in Winnipeg's own Folklorama Festival.


At Expo '86 in Vancouver, buffalo on bannock buns was a popular item at


the North West Territories ' restaurant. In many regions of Canada, whole


wheat flour or wheat germ replaces part of the flour and cranberries or


blueberries are sometimes added. A Saskatchewan firm markets a bannock


mix, and recipe books from coast to coast upgrade bannock with butter,


oatmeal, raisins, cornmeal and dried fruit.';


Stir together flours, oats, sugar, baking powder and salt. Add melted


butter, raisins (if using) and water, adding more water if needed to make


sticky dough. With floured hands, pat into greased pie plate. Bake in 400F


oven for 20 to 25 minutes or until browned and tester comes out clean. Cut


into wedges.


SERVES:6


VARIATIONS: In place of raisins add chopped dried apricots or fresh


berries.(Blueberries are terrific if one is camping in northern Ontario in


August.)


SOURCE: ';The First Decade'; chapter in _A Century of Canadian Home Cooking_Any good traditionnal bannock recipes for cooking over the fire?
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