Cooking in the Outdoors

Luskinikn and Four Cents Bread

Luskinikn (loo-skin-e-gen) is the east coast or Mi'kmaq version of west coast bannock. It is a wonderful no yeast, rustic, quick bread. There are many recipes out there for bannock and they all contain the same basic elements, flour, baking powder, salt, water. Some people add lard or oil, some add milk, some add raisins, some add oatmeal. Personalizing your recipe is what makes it as unique as you.

The pan fried version is known as Four Cents. It's nickname comes from how cheap it is to make. The baked version of this bread is referred to as luskinikn (or luski for short). This is a great recipe to mix in bulk. You can mix the dry ingredients and then store in an airtight container. Then when you need some for a meal you can scoop out 1-2 cups, mix and bake.

You can bring a taste of home camping with you. At the campsite, add the water, grab a handful of dough and place it on a stick. Cook it over the campfire until it's golden brown. Or mix a batch at camp and fry it up in a skillet over the fire or on a camp stove. There are lots of ways to enjoy Four Cents and Luskinikn. Some like butter or jam, others like to dip it in molasses.

Luskinikn (baked bread) Recipe

2 cups flour

2 Tbsp baking powder

2 Tbsp sugar

1/2 tsp salt

1 Tbsp oil

1 cup water (or 1/2 cup milk and 1/2 cup water)

1. Preheat oven to 400°F.

2. Grease a baking dish.

3. Mix the ingredients in a bowl.

4. Place the dough in the baking dish. Flatten to ensure it is evenly spread throughout the dish.

5. Bake for 20-25 mins, or until golden brown.

6. Place onto a plate. Break apart by hand as a knife will make the hot luski gooey.

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Four Cents Luskinikn (fried bread) Recipe

2 cups flour

2 Tbsp baking powder

2 Tbsp sugar

1/2 tsp salt

1 Tbsp oil

1 cup water (or 1/2 cup milk and 1/2 cup water)

1. Mix the ingredients, dough should be gooey/sticky.

2. Heat a frying pan with oil. Turn to low-medium heat.

3. When heated, add the luski dough to the pan and flatten gently with a fork.

4. Cook until the golden brown. Then flip.

5. Cook the other side until golden brown.

6. Turn onto a plate. Break apart by hand as a knife will make the hot luski gooey.

Mi’kmaq Mama