Your favourite bannock recipe [Archive] (2024)

greylynx

06-14-2012, 07:55 PM

Some like their bannock traditional style and others enjoy their bannock with a bit of a cosmopolitan twist.

What is your favourite bannock recipe?

Please: Do not post any recipe that requires mojito mint leaves.

pickrel pat

06-14-2012, 08:11 PM

Sporty

06-14-2012, 08:14 PM

Baked Bannock

4 cups of flour
1 tsp of salt
1 tsp of sugar
2 heaping tablespoons of baking powder
1/4 cup olive oil
Approximately 3 cups of cold milk

Mix dry ingredients together then add olive oil and mix until well incorporated. Add the milk until everything binds together. Don't over mix the dough or you'll end up with dense tough bannock, less handling you get lighter fluffier bannock. Place on a floured surface and flatten out with your hands, (don't use a rolling pin) cut circles out with cookie cutter or glass. Bake at 400 for 20 minutes. You can also cook it in a large slab, press out to about 1/2 inch thick, poke holes through out for air bubbles to escape and bake same as above.

Fried Bannock
Same ingredients as above but omit the olive oil. Fry in hot oil until browned on each side.

I use olive oil because it is healthier than many other fats but you can use what works best for you, shortening, canola/veg oil or even butter.

The trick to the best bannock is not to handle it too much though.

I do other versions of it, I make sweet potato bannock, add some herbs and a touch of garlic. During the summer I add saskatoon berries, this was what my grandmother used to do when berries were in season. Sometimes she'd add raisins.

Bannock is very versatile, I use it as a topping for chicken pot pie or shepherds pie instead of potatoes. Recently I made salmon stuffed fried bannock, it was so delicious I need to find a way to market this ;p Next try is going to be with spicy ground beef.

greylynx

06-14-2012, 08:16 PM

basic bannock wrapped around a stick over hot coals. butter and maple syrup.

With maybe some nuts like peanuts, walnuts, or pecans, That is so so good.

bb356

06-14-2012, 08:26 PM

pickrel pat

06-14-2012, 08:39 PM

http://www.youtube.com/watch?v=yFCy8Xgdoio

lol. funny watching baby bannocks falling outta bed!

Bigwoodsman

06-14-2012, 08:40 PM

Baked Bannock

4 cups of flour
1 tsp of salt
1 tsp of sugar
2 heaping tablespoons of baking powder
1/4 cup olive oil
Approximately 3 cups of cold milk

Mix dry ingredients together then add olive oil and mix until well incorporated. Add the milk until everything binds together. Don't over mix the dough or you'll end up with dense tough bannock, less handling you get lighter fluffier bannock. Place on a floured surface and flatten out with your hands, (don't use a rolling pin) cut circles out with cookie cutter or glass. Bake at 400 for 20 minutes. You can also cook it in a large slab, press out to about 1/2 inch thick, poke holes through out for air bubbles to escape and bake same as above.

Fried Bannock
Same ingredients as above but omit the olive oil. Fry in hot oil until browned on each side.

I use olive oil because it is healthier than many other fats but you can use what works best for you, shortening, canola/veg oil or even butter.

The trick to the best bannock is not to handle it too much though.

I do other versions of it, I make sweet potato bannock, add some herbs and a touch of garlic. During the summer I add saskatoon berries, this was what my grandmother used to do when berries were in season. Sometimes she'd add raisins.

Bannock is very versatile, I use it as a topping for chicken pot pie or shepherds pie instead of potatoes. Recently I made salmon stuffed fried bannock, it was so delicious I need to find a way to market this ;p Next try is going to be with spicy ground beef.

I do the same but for a twist I add raisins and sprinkle with cinnamon/sugar mix. When camping I cook it up in a cast-iron dutch oven or in a cast iron fry pan over an open fire. MMMMM good.

BW

C Taylor

06-14-2012, 08:44 PM

greylynx

06-14-2012, 09:07 PM

http://www.youtube.com/watch?v=yFCy8Xgdoio

Thanks for the post.

One sort of forgets where this delicacy comes from.

Take care:

Yéil

06-14-2012, 09:08 PM

1 cup lukewarm water
1 1/4 ounce package of active dry yeast
2 tbsp softened butter
1 tbsp sugar
1 tsp salt
2 1/2 to 3 cups unbleached flour
oil or shortening, for deep frying
Place water in a mixing bowl, sprinkle yeast over water and allow to sit for 5 minutes. Add butter, sugar, and 2 1/2 cups of flour and salt. Knead, adding enough flour to form a stiff dough. Allow to rise for one hour. Place oil in a deep saucepan and heat to 350°F. Form dough into cakes approximately 4 inches in diameter and about 1/4 inch thick and deep fry for about one minute per side or until golden brown. Makes 8-10 pieces.

Sometimes I add low or high bush cranberries, blueberries or salmonberries.

My fav is when I make "Indian Tacos" with my bannock.

Alberta Bigbore

06-14-2012, 09:28 PM

bb356

06-14-2012, 09:46 PM

my ex mother in law could cook bannock so good you could leave it out on a a table uncovere for 4 days and it wouldnt be dried out, still tender and heaven when warmed up and wiped down with butter or jam. YUM

You bet ... my gramma's was the best .... butter and strawberry jam for me !!!

HunterDave

03-23-2020, 06:05 PM

Baked Bannock

4 cups of flour
1 tsp of salt
1 tsp of sugar
2 heaping tablespoons of baking powder
1/4 cup olive oil
Approximately 3 cups of cold milk

Mix dry ingredients together then add olive oil and mix until well incorporated. Add the milk until everything binds together. Don't over mix the dough or you'll end up with dense tough bannock, less handling you get lighter fluffier bannock. Place on a floured surface and flatten out with your hands, (don't use a rolling pin) cut circles out with cookie cutter or glass. Bake at 400 for 20 minutes. You can also cook it in a large slab, press out to about 1/2 inch thick, poke holes through out for air bubbles to escape and bake same as above.

Fried Bannock
Same ingredients as above but omit the olive oil. Fry in hot oil until browned on each side.

I use olive oil because it is healthier than many other fats but you can use what works best for you, shortening, canola/veg oil or even butter.

The trick to the best bannock is not to handle it too much though.

I do other versions of it, I make sweet potato bannock, add some herbs and a touch of garlic. During the summer I add saskatoon berries, this was what my grandmother used to do when berries were in season. Sometimes she'd add raisins.

Bannock is very versatile, I use it as a topping for chicken pot pie or shepherds pie instead of potatoes. Recently I made salmon stuffed fried bannock, it was so delicious I need to find a way to market this ;p Next try is going to be with spicy ground beef.

Thank you, Sporty! :happy0034: I used your recipe today to make some fried bannock and it is delicious! Two buns disappeared with butter melting on them and never made it to the plate. :lol:

PS. I found medium heat worked best. #5 on our stove.

https://i.imgur.com/GyXzKOM.jpg

Kurt505

03-23-2020, 06:07 PM

lol. funny watching baby bannocks falling outta bed!

Pickrel pat......

There’s a name I haven’t hear in a while :)

calgarychef

03-23-2020, 06:10 PM

buckbrush

03-23-2020, 06:19 PM

Fresh picked saskatoons mixed in, flattened then fried in a bit of oil. Once out of the oil, dropped into cinnamon and sugar mixture and rolled around.

One of my favorite camping foods.

nimrod

03-23-2020, 06:40 PM

here is my go to for back country use when Backpacking, vacuum packed just add water.

Bannock batter

3 cups All-purpose flour
1 cup butter
1 tsp salt
1 tbsp. Baking Powder
1.5 cups water

Mix it together, wrap it around a stick, cook until done.

I vacuum pack the butter with the dry ingredients, just in its own vac pack bag.

shakeyleg02

03-23-2020, 06:52 PM

HunterDave

03-23-2020, 07:04 PM

https://www.facebook.com/charlie.t.mcdonald/videos/10157847173885977/
Made this recipe yesterday ....very good

That’s the video that planted the seed for getting me to make it......lol.

shakeyleg02

03-23-2020, 07:36 PM

That’s the video that planted the seed for getting me to make it......lol.

Me to Dave ..me to :sHa_shakeshout:

Hunter65

03-23-2020, 08:21 PM

Thanks for the post.

One sort of forgets where this delicacy comes from.

Take care:

I think it came from Scotland/Europe with the fur trade. Canada was "discovered" by Hudson Bay explorers who brought the recipe from Scotland. That's what I learned. Regardless, it is the simplest and best recipe for the outdoors. Great stuff.

calgarychef

03-23-2020, 10:07 PM

I think it came from Scotland/Europe with the fur trade. Canada was "discovered" by Hudson Bay explorers who brought the recipe from Scotland. That's what I learned. Regardless, it is the simplest and best recipe for the outdoors. Great stuff.

Yup, bannock was made by the poorest of the scots, with whatever grains they could get.

CMichaud

03-23-2020, 10:37 PM

here is my go to for back country use when Backpacking, vacuum packed just add water.

Bannock batter

3 cups All-purpose flour
1 cup butter
1 tsp salt
1 tbsp. Baking Powder
1.5 cups water

Mix it together, wrap it around a stick, cook until done.

I vacuum pack the butter with the dry ingredients, just in its own vac pack bag.

This is the one I use although I baste in maple syrup and fry it in a pad with a bit of lard.

Does anyone know what the original recipe actual was? I cannot see butter travelling well in the canoes and IIRC, baking powder was not around much prior to 1890s or something like that

Sporty

03-24-2020, 07:43 AM

Thank you, Sporty! :happy0034: I used your recipe today to make some fried bannock and it is delicious! Two buns disappeared with butter melting on them and never made it to the plate. :lol:

PS. I found medium heat worked best. #5 on our stove.

https://i.imgur.com/GyXzKOM.jpg

As I was scrolling through this thread, I didn't pay attention to the dates or the names and when I saw my original post, I thought "gee, that person makes bannock just like I do"! It wasn't until I saw your post that I realized it was me, lol. This thread sure is an oldie! I'm glad it all worked out for you! :)

I think it came from Scotland/Europe with the fur trade. Canada was "discovered" by Hudson Bay explorers who brought the recipe from Scotland. That's what I learned. Regardless, it is the simplest and best recipe for the outdoors. Great stuff.

Yes, Scots have a version of bannock that was adopted by Canada's Indigenous. The Scot's version is typically made with oats and is quite dense.
Indigenous had their own types of bread they made prior to contact using plant flours found in their territories. Cattail flour was quite common. Down south, maize was commonly used for bread, that's where cornbread came from. Legumes and acorns were also common.

This is the one I use although I baste in maple syrup and fry it in a pad with a bit of lard.

Does anyone know what the original recipe actually was? I cannot see butter traveling well in the canoes and IIRC, baking powder was not around much prior to 1890s or something like that

There wouldn't really be a single original recipe as it was adopted and adapted based on ingredients available. As I mentioned above, some tribes would have used flours made from plants like cattails. Without baking powder, it would have been dense or more like flatbreads. Animal fats would be used in place of butter.

The History of Bannock
The Aboriginal staff of life, Bannock, is common to the diet of virtually all North America’s first peoples. The European version of bannock originated in Scotland and was made traditionally of oatmeal. The bannock of Aboriginal people was made of corn and nut meal, and flour made from ground plant bulbs. There were many regional variations of bannock that included different types of flour, and the addition of dried or fresh fruit. Traditionally, First Nation groups cooked their bannock by various methods. Some rolled the dough in sand then pit-cooked it. When it was done, they brushed the sand off and ate the bread. Some groups baked the bannock in clay or rock ovens. Other groups wrapped the dough around a green, hardwood stick and toasted it over an open fire. Pioneers may have introduced leavened breads to the Aboriginal people. The use of leavened breads spread and adapted from there. Pioneers also introduced cast-iron frying pans that made cooking bannock quicker and easier. Today, bannock is most often deep-fried, pan-fried and oven-baked. Bannock is one of the most popular and widespread native foods served at pow wows, Indian cowboy rodeos, festivals, and family gatherings.

Map Maker

03-24-2020, 03:36 PM