Cape Breton Bannock

This recipe is like a bran muffin mix with some tasty and nutritious additions. I usually make a couple of loaves in the summer to take with me on camping trips. They freeze well, and if wrapped in foil will stay fresh for days, even sitting around in a hot car. Break off a piece to take along on those day long hikes or canoe trips. Sure beats that horrible trail mix, or those sawdust tasting granola bars you can buy.

Ready to Eat! 1 1/2 cups Bran
1 1/2 cups flour (1 whole wheat, 1/2 white)
1/2 cup wheat germ (optional)
2 tablespoons brown sugar
2 handfuls coconut
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder

Cut in with a knife, or use your fingers:
1/4 cup oil

Add options if you like:
1 cup sunflower seeds, or
1 cup raisins or currants.

I like 2/3 cup of raisins (chopped a bit) and 1/3 cup of chocolate chips. If you're feeding this to kids, chocolate chips are a must!

Stir in:
1 1/2 cups of buttermilk to make a firm dough.

If you don't want to buy buttermilk, use 1 1/4 cups of whole milk and add 1 1/4 tablespoons of lemon juice or vinegar. Stir, and let sit for 5 minutes before adding to the dry ingredients.

Gently form dough into a large ball, or divide in half to make two. On a buttered cookie sheet, form into a loaf shape about 1 or 1 1/2 inch thick. Bake at 400 degrees F, until toasty brown, about 20 - 25 minutes for 2 smaller loaves, 30 minutes for one large one.