Currant Bannock Preparation

See menu for list of ingredients to make currant bannock, using a nine inch cake pan.

Make a fire about the same height as the diameter of the cake pan.

Add enough cold potable water to the mixture to make a soft dough.

Flatten dough with fist, leaving about one cm of space at edge of pan.

Turn flattened dough so punched side is down.

Tidy edges of flattened dough with a finger.

Angle pan on its edge enough to maintain dough in pan.  Situate dough a distance in front of fire giving moderate oven heat (where the back of your hand can be held in place for five seconds).  Maintain fire at the height of the pan, adding sticks of wood as required.  The pan may need to be moved closer to or farther from the fire as the wood burns.  If the pan is too close to the heat, the inside of the bannock will not be cooked.

I try not to do many other things while bannock is baking. If burning wood falls down too close to pan, move the wood away.

As one portion of bannock bakes more than the other, turn to make the baking even.

When one side of bannock is baked, turn over using a mitt.

Repeat the above process until the second side of bannock is evenly baked.

When baking is finished, cool the bannocks before cutting in half and packaging in doubled Ziploc™ bags.