Bannock on an offset smoker

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is plant-based.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with additional flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Welcome viewers and introduce the dish: Bannock.

Explain that Bannock is an unleavened dough or bread, and list the ingredients: flour, baking powder, salt, and no yeast.

Mention that the dough is traditionally wrapped around a stick and cooked over a fire, but today it will be made on an offset smoker.

Show the process of preparing the dough: start with 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of Diamond Crystal kosher salt.

Mix the dry ingredients together.

Add 3/4 cup of water gradually, mixing until a Play-Doh consistency is achieved.

Emphasize that the dough should not be too wet, as it will be wrapped around sausages or cooked on the smoker.

Demonstrate kneading the dough in a Ziploc bag to ensure hydration without overworking it, since there is no yeast.

Form the dough into various shapes: wrap one piece around a sausage, stuff another with bacon, and create a braided shape with a third piece.

Take the prepared dough outside to the smoker for cooking.

Check the smoker and adjust the logs if necessary to maintain proper smoking conditions.

Cook the Bannock on the smoker, checking the temperature to ensure it reaches around 200°F for doneness.

Taste test the different variations of Bannock, including the bacon-stuffed and sausage-wrapped versions, and describe their flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens