The fur traders, who came into contact with Aboriginal people all across Canada, introduced bread similar to the Scottish scone. It became known as “Bannock”. Today it is enjoyed by all.
- Place dry ingredients into bucket
- Stir in oil into the ingredients
1. Add 3/4 to 1 cups of water (if making beer bannock substitute water with your favorite beer) into the mixture and mix thoroughly. If dough is too dry, add more water (beer). Knead dough for about 3 minutes (to knead, press down the dough, turn it clockwise, fold it in half and press it down) repeat, until you have a soft (play dough) like texture.
- Cook in a greased frying pan over medium heat, shape dough into flat patties approximately ¼ inch thick and then transfer into the pan. Prick the dough in several areas with a fork. Once one side has browned flip the Bannock to the other side, cook until browned (approximately 5 – 10 min.)
- Your Bannock is now ready to eat (optional sprinkle with sugar; cinnamon; jam or peanut butter)
- Break apart - Enjoy!
Amount per serving: Calories: 149 / Total Fat: 4.1g / Cholesterol: 10mg
- To bake in an oven, spread the ready dough out into a cake pan. Bake at 375 degrees for about 20 minutes or until golden brown. Sprinkle sugar or cinnamon for a tantalizing treat.
- To cook in a frying pan, (cast iron) bring element to medium heat. Cover the entire pan with vegetable or canola oil. Pat the dough into flat patties approximately ¼ inch thick. Place dough into frying pan. Let bottom get golden brown, flip over and cook the other side for approximately 5 minutes or until browned.
- To cook over a campfire, divide the dough into four patties and firmly wrap each patty around the end of a long stick and prop securely over the fire until golden brown or in a frying pan prop up against sticks or against a rock and slant towards the fire for part of the baking.
- To cook in a deep fryer, heat oil to desired temperature; make Bannock patties and transfer them into the fryer. Cook approximately 5 – 10 Minutes. Take out and place on a paper towel in order to absorb some of the oil.
- To cook on a Stick, prepare Bannock dough, have ready several green sticks, 3-4 feet in length. Divide the dough into balls slightly larger than a golf ball. Shape each ball into a rope (8 inches long) by rolling it between the hands. Wrap each dough rope around a stick; hold the dough over a bed of red hot coals (charcoal, wood, or gas grill flame set at medium). Turn the stick frequently to bake the dough evenly.
- To Grill form into large round biscuits, brush your dough with butter, margarine or oil and transfer it directly onto grill. Turn every few minutes to get a crispy finish on both sides.
- Bannock Freezes well; freeze, already baked bannock, in a labeled zip-loc bag with the air squeezed out as much as possible. To serve bring to room temperature by removing bannock from the bag and letting rest on counter for a few hours. Speed up the process by baking or microwaving until the desired temperature is reached.
Bannock cooking methods can change both taste and texture
- Baking in an oven usually produces a light, airy type of Bannock
- If you roast it over an open fire the Bannock will pick up some of the smoke flavor of the fire
- If you fry it, it will absorb the flavor of any type of fat or oil you use
- If thinned out, and poured into a hot, dry skillet, you will have “Bannock Hot Cakes”
- Grilled will give you a special flavor
- Altering Bannock Taste
- Flavored instant oatmeal can change taste and texture
- Milk instead of water either powdered or dry, will cause the bannock to brown when baked
- Adding cornmeal, or rolled oats can change the texture
- Any sweet liquid can be a substitute for both sugar, and moisture. Some examples are corn syrup; maple syrup; honey; orange juice; Baileys etc...
- Add instant coffee, or cinnamon
- Try adding candied fruit; brown sugar or sweet sauces for a dessert style bread