Prep 10 mins
Cook 30 mins
An easy alternative to your usual bread. I usually make this with soups and the kids love it.Revised as I made a error on cups of warm water.
- Preheat oven to 375°F.
- mix all dry ingredients in a bowl; make a well in the middle and add wet ingredients.
- mix all ingredients together until a soft consistency NOT STICKY *TIP* IF YOU NEED TO ADD MORE WATER OR FLOUR THEN DO SO.
- *tip*try not to over work the bannock as it comes out much softer and fluffier with less work.
- flatten bannock about 1 inch thick and place on cookie sheet.
- prick with fork all over.
- Bake for 15 minutes on each side depending on how brown you want it.
- Cool for 10 minutes and slice into squares.
- Slice each piece in half and add butter, jam or your favourite topping.
This is a good start for bannock but the salt should be cut in half or maybe brought down to two teaspoons. I forgot to count when adding the water, so I might have used less than the recipe called for. Since bannock doesn't have much flavor by itself I added some cinnamon and dried cranberries to the dry ingredients. The texture of the bread was great and aside from being salty the taste was good too. I'll definitely make this again and recommend it to friends, but with less salt.
Ok, first off, definently dont add that much water, i would say a cup and 3/4 warm water will be ok, and i suggest that you have 20 minutes per side cause if you do 10 it comes out gooey. also, it doesnt really taste like anything, so i would maybe sprinkle some garlic on top before baking