Bannock by Janet of Cumberland House

c/o https://www.cookingnook.com/recipe/bannock/

Janet F
Bannock is a yeast free bread that can either be fried or baked. It is a staple in the diets of many North American indigenous groups.
This version, originally submitted by Janet F of Cumberland House, SK Canada, is baked. Janet says this recipe: Makes the best bannock for any meal breakfast, lunch or supper even great for a snack when the kids are hungry and cannot wait for their meal.
Some people fry their bannock, so that is an option too if you want to try that. Either way it looks so good. You can use bannock for so many things. I have even seen it used as a burger bun, pizza base or dessert, with lots of sweet toppings.
Give it a try.

Ingredients:

3 cups flour, or half and half whole wheat and white flour

1 teaspoon salt

1 tablespoon baking powder

1/2 cup oil, or olive oil

1 cup water, or milk

Directions:

Preheat oven to 375ºF.

Mix all dry ingredients into a big bowl. Add water or milk and add the oil of your choice. Mix all ingredients together until the batter becomes like bread dough, not sticky.

Put flour onto table surface then roll the dough with your fists for about 2 minutes, like making a bread dough. Pound the dough into a round ball then slowly expand the dough by making it nice and round about 1/2 inch thick and should be round like a pie plate. Make holes with a fork by poking it all around the dough from top to bottom.

Then with your cookie sheet ready put the bannock onto cookie sheet and bake it at 375ºF until it becomes golden brown. Bake for 30 to 45 minutes. Baking time depends on how thick you make your bannock.

Spread lard or butter on the bannock when it comes out of the oven to keep it moist and delicious.

Janet's Notes:

The recipe calls for 1 cup water or milk. That is an approximate measurement. If your dough is too dry (won't hold together) add a touch more water or milk, just a tablespoon at a time, until the dough is the proper consistency.

A few things can impact the consistency of the dough including the amount of humidity in the air on the day you are baking.

The length of time bannock needs to be baked depends on the thickness. The recipe above calls for the bannock to be rolled out to about 1/2" in thickness. The bannock should be baked in 30 to 40 minutes. Tap it or poke the bannock with a toothpick to make sure it is baked inside.

Nutrition Information:

Servings Per Recipe: 8

Name	Amount
Calories	312kcal
Protein	5g
Saturated Fat:	1g
Sodium:	457mg
Fiber	1g
Calcium	97mg
Carbohydrates	38g
Fat	15g
Trans fat	1g
Potassium	53mg
Sugar	1g
Iron	2mg

Name

Amount

Calories

312kcal

Protein

Saturated Fat:

Sodium:

457mg

Fiber

Calcium

97mg

Carbohydrates

38g

Fat

15g

Trans fat

Potassium

53mg

Sugar

Iron

2mg

Hint:

You can adjust the thickness of the dough if you prefer your bannock bread to be thin or thick. Make sure the thickness of it is say 1 inch and thinner in size.

The thinner bannock dough would be about half inch and rounder more than a pie plate and do not forget the holes in your bannock. Also, don't forget to adjust your baking time. The thinner the bannock, the shorter the baking time needed.

Enjoy with real butter.

Optional:Add 1 cup of raisins and 3 tablespoons of sugar into the dough when you are mixing the ingredients together.

I think you will enjoy this bannock recipe. And remember, if it isnt perfect the first time, don't worry. Practice makes perfect.

Prep Time

Ingredients:

Directions:

Janet's Notes:

Nutrition Information:

Hint: