Recipe by Pierre Dance
As near as one can tell Bannock came out of France and was spread by the French trappers and voyageurs who explored French America. Everyone from the Cree of northern Canada to the Creole of Louisana, from the Huron of Quebec to the Bannock tribe of Idaho seem to have an authentic Bannock recipe and they're all probably right. In Quebec raisins were available and so were in their bannock. In Idaho raisins were scarce but dried Choke Cherries were plentiful. So it was through out French America. The result is an infinite variety of wonderful hardy and nutritious breads which kept well "on the trail". This is just another one. Try them all. You'll be richer for it.
- 1 cup whole wheat flour
- 3⁄4 cup all-purpose white flour
- 1 cup wheat bran
- 3⁄4 cup wheat germ
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 cup lard
- 1 1⁄2 cups buttermilk
- 2 tablespoons sorghum molasses
- 1⁄2 cup dried currant
- 1⁄2 cup dried cherries
- 1⁄2 dried shredded coconut
- 1 cup sunflower seeds or 1 cup pine nuts (pine nuts won't keep as well un-refrigerated.)
Directions See How It's Made
- Preheat oven to 400°F.
- Mix the first 7 ingredients.
- Cut in the lard'til it's well blended.
- Stir in the buttermilk, mix well.
- Add remainder of ingredients, mix well.
- You're looking for a firm dough that holds together well.
- Add flour or buttermilk to achieve this result.
- Divide in two, shape each half into a loaf two inches in diameter.
- Bake'til golden brown, 30-35 minutes.
- Cool, wrap in foil.
- Will keep a week or 10 days on the trail, unrefrigerated.