Here be a few recipe's fer bannock bread, which given hard times would be a doable bread cause the ingriedients er perty basic an ya can fry it in a cast iron pan. Basic Bannock 1 C flour 1 tsp baking pwoder 1/4 tsp salt 3 Tbl margarine/butter/lard 2 Tbl Skim milk powder (optional) Sift together the dry ingredients. Cut in the margarine until the mixture resembles a coarse meal (at this point it can be sealed in a plastic bag for field use). Grease an heat a frying pan. Working quickly, add enough COLD water to the pre-packaged dry mix to make a firm dough. Once the water is thoroughly mixed into the dough, form the dough into cakes about 1/2 inch thick. Dust the cakes lightly with flour to make them esier to handle. Lay the bannock cakes in the warm frying pan. Hold them over the heat, totating the pan a little. Once a bottom crust has formed and the dough has hardened enough to hold together, you can turn the bannock cakes. Cooking takes 12-15 minutes. If you are in the field and you don't have a frying pan, make a thicker dough by adding less water and roll the dough into a long ribbon (no wider thean 1 inch). Wind this around a preheated green, hardwood stick and cook about 8 inches over a fire, turning occasionally, until the bannock is cooked. Here be another good one, if ya have dehydrated sweet corn an a mill ya can make corn meal an use it here: Corn-flour Bannock 2 3/4 C corn flour (meal) 2 Tbl baking powder 1/2 tsp salt 3 Tbl lard 2/3 C water Stir and blend together the flour, baking powder and salt. With two knives, finely cut in the lard. Then gradually stir in the water. Stir with a fork to make a soft, slightly sticky dough. Turn dough on a lightly floured surface and knead gently 8-10 times. Roll out or pat 1/2 inch thick, or flatten dough to fit frying pan. Cook in frying pan on hot ashes over an open fire (turning to brown both sides), for approximately 12-15 minutes, or until golden brown. Cut and serve with butter. Makes 1 loaf. Edit: I found this takes more water then what the recipe calls fer. Also, make em thinner, 1/4 inch seems ta be better an cook em crisp. If they be mushy at all on the inside they ain't worth eatin.