Recipe courtesy of Brad Vifquain and the Menogyn Trail Cookbook, originally part of an article in the April-May 2005 Rollin’ Oats Journal about campfire cooking.

    • 6 cups flour
    • 2 cups cornmeal
    • 2 cups oats
    • 1 cup rye or whole wheat flour
    • 3/4 cup bran
    • 3/4 cup powdered milk
    • 6 tablespoons baking powder
    • 2 tablespoons salt
    • 6 tablespoons shortening cut into dry ingredients
    • water
    • Optional: spices to suit your tastes


    • Sweet spices: cinnamon, nutmeg, allspice, cloves, ground ginger, vanilla
    • Savory spices: garlic, onion, oregano, basil, curry, parsley, marjoram, black pepper, cayenne pepper, thyme, rosemary

    Combine all dry ingredients. Cut shortening in until pea sized or smaller (you can do this step before the trip). Add water until the batter has the consistency of brownie batter. Cook until done all the way through.

    There are a number of ways to bake on the trail. Probably the most common method is the top fire/bottom fire method. Usually the bottom cooks faster, so it needs less flame while the fire built on top of the frying pan lid usually needs to be hotter. One way to prevent burning the bottom is to nest two frying pans together so that an air space remains between their bottoms. You can also set a frying pan directly into a bed of coals. If you are limited to using a stove, it is still possible to bake some items, such as bannock or other relatively dry dough. Simply cook over low heat with a cover. When the first side is cooked, flip over and slide the bannock back into the pan. When nothing else will work, you can cook any bread item like pancakes.