5-Minute Meals: Backcountry Breads

5-Minute Meal

Speedy Bannock (Mountain Bread)

1 cup white flour

1 cup whole wheat flour

½ cup powdered milk

4 teaspoons double-acting baking powder

½ cup (1 stick) butter

½ teaspoon salt

1 cup water

cooking oil

At home Mix dry ingredients and pack in a zipper-lock bag. Carry butter in a small container (Lexan works best for both butter and oil). It’ll soften nicely on the trail.

In camp Place butter and water in a pot and warm until butter melts. Mix in dry ingredients. Press into well oiled 10-inch skillet (no need to cover). Bake on medium heat (if your stove has only high heat, hold the pan an inch above the flame for best results) until edges look slightly brown (about 3 minutes). Flip and bake 2 to 3 more minutes. Makes 2 servings. Variations: Add raisins, sugar and cinnamon, or walnuts. Even easier: Use Bisquick to make a lighter, fluffier, but slightly less hearty bread.

5-Minute Meal

Chapatis

2 cups whole wheat flour

½ teaspoon salt

¾ cup water

2 tablespoons cooking oil

At home Mix dry ingredients and pack in a

zipper-lock bag.

In camp Add water and oil to dry mixture and knead until dough is smooth. Pinch off 12 small balls of equal size. Use your palms to pat balls into thin, round disks. Drop the flattened dough into lightly oiled hot skillet. Cook each side about 2 minutes or until golden brown. Spread with jelly for breakfast, hummus for lunch, or eat with cheese as an appetizer before dinner. Makes 2 servings.

5-Minute Meal

Cornbread

1 cup cornmeal

1 cup flour

½ teaspoon salt

1 tablespoon sugar

2 teaspoons double-acting baking powder

2 tablespoons powdered egg

1 tablespoon cooking oil

1 cup water

extra oil for cooking

At home Mix dry ingredients and pack in a zipper-lock bag.

In camp Stir together remaining ingredients and dry mixture in a bowl. Divide into 2 or 3 portions and flatten like a pancake if you have a large skillet. (If not, thicker dough pressed against the sides of a pan will still cook up just fine.) Bake over medium heat (if your stove has only high heat, hold the pan an inch above the flame) in well-oiled skillet until the edges look slightly brown (about 3 minutes). Flip and bake 2 to 3 minutes more. Makes 2 servings. Variations: Add ½ cup sunflower seeds into batter for crunchy cakes, or ½ cup grated cheddar or jack for a cheesy bread.

5-Minute Meal

Hush Puppies

1 cup cornmeal

½ cup white flour

1 tablespoon sugar

2½ teaspoons double-acting baking powder

2 tablespoons powdered egg

1 tablespoon onion flakes

3 tablespoons powdered milk

½ teaspoon salt

¾ cup water

cooking oil

At home Mix dry ingredients and pack in a zipper-lock bag.

In camp Add water and mix thoroughly. Add just enough oil to the skillet to almost cover the bottom. (Hush puppies are traditionally deep-fried, but you can get away with less oil by turning them frequently.) Heat oil and pan on high heat, then drop dough by the spoonful into hot oil and fry until brown. Makes 2 servings.