1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup rolled oats
2 tbsp sugar, granulated
2 tsp baking powder salt
2 tbsp butter, melted
1/3 cup raisins, optional water; approx,
Directions
For plain bannock, omit rolled oats and increase the all purpose
flour to 1 cup.... 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.)
Servings: 6 servings
Bannock Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Camping
The History of Recipes
Experts have found proof that recipes existed back into the far past, at least as far as ancient Egypt, and potentially, even further back. Having said that, these, old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius created a few documents describing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius describes how the ancient Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Closer to modern times, we have two interesting books which appeared in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of food on the menues of the rich people of the time. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab countries, including spices like parsley, basil and rosemary. These new culinary innovations prompted an explosion in books on cooking, most of which are now in private collections. During the succeeding few centuries, the rich families of Wesstern Europe competed with each other to serve the most exotic meals, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cooking publications are in high demand, mostly as a result of more people being able to read, people having increased leisure time and being a little richer. Like it or not, the introduction of television brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Bannock recipe.
