Prep 15 mins
Cook 15 mins
Bannock is a bread used primarily by the North American First Nations People. I got this recipe during a 3 day field trip with my daughter's grade 7 class (many, many moons ago!!!). Not knowing what bannock was, we were making up this awful glue mess and cooking it over the fire, like the natives used to do. It wasn't until way into the day that I realized it was like a baking soda biscuit that we managed to get it right, (plus, because of rain, we got to go indoors and use an oven) My bad!!! This recipe is lower in fat and calories because it is not fried up like the traditional way. I have been using this recipe for many years since...and doing it the proper way!!!
- 1 cup whole wheat flour
- 1⁄2 cup rolled oats
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄3 cup butter or 1⁄3 cup margarine
- 1⁄3 cup low-fat milk
- Combine flour, oats, baking powder, sugar and salt. With pastry knife cut in cold butter until crumbs are size of peas.
- Pour in milk and mix quickly just until dry ingredients are moistened.
- Turn dough onto lightly floured board; knead 3 - 5 times. Pat out dough to about 3/4" thickness. Cut into rounds with a 2" cutter.
- Bake on parchment or ungreased sheet at 425 for 12 - 15 minutes or until lightly browned.
We tried these for OAMC '08. These were ok fresh, a little salty, but after baking,freezing and thawing they really fell apart. So, I wouldn't recommend freezing these. Thanks for letting us try them!