Algonquin Bannock

Directions

1. 1
   I'll provide two versions - fire cooked (preferred) and pan-cooked.
2. 2
   Fire-cooked: First; if you're making this in camp, it's best to use natural tools. Locate a flat rock (slate is best, of course), sheet of birch bark or similar flat surface. You can use a bowl or a frypan but it's not as much fun. :) Next, find a Y-shaped stick about 2 feet in length; fairly stout - the branches should be about the width of your thumb and should be about two fist-widths apart.
3. 3
   Pre-mix the dry ingredients prior to departure. Don't worry; the seemingly miniscule amounts of salt and baking powder are more than enough.
4. 4
   Pour a small mound of dry mixture onto your flat surface; add water a few drops at a time until a thick dough is formed. Keep adding mixture and water until all mixture is used (or until you have enough. If you're wise you'll carry a fairly large bag of mixture; enough for several days).
5. 5
   Be careful - consistency is critical. The dough must be thick enough to braid. Add water slowly and add less than you think you need.
6. 6
   Form dough into a ball and let it rise 10-15 minutes; use this to build up the fire to cooking temperature.
7. 7
   Roll the dough into a 'Plasticene snake' about 2 inches across. Braid the snake around the ends of the Y-shaped stick tucking the ends in at the bottom. Then simply roast it in front of (not over) the fire, flipping every 1-2minutes until golden-brown. (If you hold it over the fire you'll cook it too fast).
8. 8
   Let cool for a few seconds and tear pieces off. Serve with butter, but it's better dipped into meat juice. In winter, dip into white bacon fat and roast until the fat is brown - good fuel at 30 degrees below zero.
9. 9
   Pan-cooked: Exactly the same preparation except add more water until it forms a very thick batter - twice the thickness of pancake batter. Let rise for 10 minutes. Pour into frypan and cook slowly until golden brown. Serve as above.