The recipe below was developed by SoCalMike, for use in dry baking.
Irish Soda Bread Recipe
Dry ingredients, in a sandwich bag:
- ¾ cup all-purpose flour (+ keep a little extra for kneading in a separate bag or container)
- 1 tsp double action baking powder
- 2 pinches of salt (my wife thinks more salt would’ve been better)
- ¼ tsp baking soda
- ¼ cup raisins (or dried cranberries)
Wet ingredients, in a snack size bag:
- 2 Tbsp dry milk
Mix all dry ingredients at home, put in a bag and seal. Stir in camp to mix up the ingredients again.
Make the “buttermilk” by adding 1/3 cup water (~2.75 oz.) to the dry milk, mix well and let stand for 5 minutes; add 1 tsp vinegar or lemon juice and mix; let stand again for 5 minutes. After making the buttermilk, add half of the buttermilk to the dry ingredients and mix well until a dough forms and there aren’t any lumps in the flour. Keep adding more of the buttermilk until you have a dough that is sticky, but not soupy. You shouldn’t really need any additional wet ingredients. Knead for about 1 minute on a flat surface with the extra flour. Form into ball and place in pan to bake. (I use parchment paper and oil for easy removal and clean up.)
Since many of us use different methods for baking, you may want to try this out with your baking set up at home first before taking out into the wilderness to see how long it takes to bake. I use an odd method with my Trangia + Clikstand. It takes about 33 minutes with my set up.
I made mine with cranberries, and had it with butter and honey.
I hope you all find this useful.