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The Waki Way - Living full-time in a motor home

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We always seem to get asked the same questions about living somewhat off grid in a motor home, to which the answers seem to spark a dozen more questions! So (to give our voices a rest!) here's the answers to our most frequently asked questions...

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Bannock Bread camping recipe

Bannock cooking on the BBQ hotplateWe've done tortillas and soda breads but what kind of self-respecting camping recipe list would be without bannock bread? That being said, since it's so simple, it's not really even a recipe but rather a process so that means no kitchen scales required! That's the kind of simplicity we really like!

Bannock is traditionally a non-leaven bread and seems to originate from Scotland (which is where I first got to make it myself with the help of a friend!), though as I said it's hardly a recipe so I'm sure people have been making variations of it all over the world as long as there's been ground wheat. Because of it's simplicity and the good storage life of flour, forms of bannock bread has been filling bellies and soaking up soups for wild explorers and nomadic peoples for centuries and there's no reason to leave it consigned to the history books yet. As I've mentioned before in our other bread posts, there's something really empowering about making your own bread and to do so outside somewhere with next to no equipment or the usual finicky ingredients is super satisfying! Have everyone make their own batch, it's a great activity for kids to get stuck into and good fun for everyone!


Non-leaven means that it requires neither yeast nor other chemical raising agents and so it uses only the steam produced during the cooking process to give any lift to the flour inside. Still because of the lack of major air bubbles it does result in quite a heavy kind of bread, but that's not necessarily a bad thing. I love how chewy and substantial it feels, it's something you can really get your teeth into when you're hungry. Because of it's density it makes for a particularly filling meal so just go easy on the portion sizes, one 4-5 inch round per person will do nicely.

Strong bread flour makes good strong bannock since it contains more gluten to hold it all together but plain flour works too resulting in a softer texture, of course you could also use wholemeal flour to make a really rustic camp bread... 

There are recipes for Bannock that call for a pinch of bicarbonate of soda, or use self raising flour instead of regular, to give it some rise and a lighter texture. Using these results in something a little more crumbly and cakey in texture than the tougher traditional bannock, it's really up to you and your own preferences - personally I think I prefer the standard recipe!



I use plain flour with a pinch of salt.



Quite simply, all you have to do is mix a couple of cups of flour with enough water to form a sticky dough and knead with more flour until it becomes elastic and workable.

Generally one cup = one portion. Need more bread than that? Just add more! If the mixture is too dry or too wet, just add more water/flour respectively.

Form the dough with your hands into inch thick rounds and cook slowly in an open pan over the camp fire/BBQ for at least ½ hour, or in the embers of the fire itself, turning regularly. You want it hot enough to gently colour the outside and generate some internal steam but low enough to give it time to cook through properly. Whilst you're waiting pick therapeutically at the dried flour on your hands and rustle up something to go with it... ;)  

Simply slather butter on top and enjoy like a crumpet, sweeten up breakfast with jam, dunk into a nice warm soup or stew, slice and fill with bacon, or our favourite use so far – as buns for some nice meaty burgers!

Bannock burger buns!Bannock burger buns!

Wild Garlic / Ramsons Wild Garlic / Ramsons Adapt and adapt some more! Add a little salt for a fuller savoury flavour, and honey or sugar for a sweet bread (be aware sugar content makes the crust burn easier!). With a handful of chopped fruit or berries added to the mix near the end of kneading it would be an amazing lunch by itself. In fact, fruit would likely help with the moisture levels and stop it drying out on you as well. Alternatively you can use other foraged finds to make herb breads, perhaps try finely chopped wild garlic (Ramsons/Three-Cornered Leek) for a delicious garlic bread!


What do you think? Have you or will you make some for yourself? We love to hear from you so please leave a comment below! Remember to please keep to our community rules.

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About us:

My name is Sarah and in 2011 my husband Ryan and I decided to buy and re-fit an old motor home - we named it Waki and now live in it full time in the UK!

We live neither on or off-grid, rather somewhere in between, and are not the first and I dare say not the last to choose this way of life... read more>> 

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