Prep 15 mins
Cook 25 mins
We Metis love our bannock and this is my favourite recipe for it. It's great with soup, or just on it's own with jam or honey.
- 3 cups all-purpose flour (or whole wheat flour)
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup margarine (or butter or shortening)
- 3⁄4-1 cup milk (or water)
- Mix flour, baking powder, sugar, and salt.
- Work in the margarine using hands until you make a nice crumble. If you have Olivina margarine in your area, I find this makes for the best bannock.
- Gradually mix in enough milk to make soft but not sticky. Knead.
- Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick.
- Bake at 425°F (220°C) for 25 minutes or until lightly browned.
This is pretty good! I my friend who is Cree used to bring this to pot luck luncheons all the time. In fact we used to demand it after the first time her brought it. It was kind of funny because his mom was the one who actually MADE it, so he would always have to ask her. She would usually drop it off just before the potluck started, nice and warm. This is exactly what her bannock tasted like. Soft and fluffy inside, crunchy outside. Beautiful!
A very intresting recipe with a very intresting taste.
I needed a bread for the pumpkin soup and although I am of Ojibway race, I do not know how to make bannock and so I will be trying the many zaar bannock recipes here.