Metis Bannock

Name: Metis Bannock
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 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)

Community Pick

Submitted by SmurfyGirl

"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."

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photo by Rene L.

Ready In:: 40mins
Ingredients:: 6
Serves:: 4-6

ingredients

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)

directions

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.

Questions & Replies

Knead gently/barely like USA biscuits -or- more aggressively/thoroughly like a yeast bread?

jayse.cardinal

Reviews

This is a great recipe! I lost my bannock recipe so I Googled this. I used it to make bannock pizza. I made a stuffed crust bologna and mushroom pizza. So seriously good! The dough does taste like a biscuit which was great for the pizza! I lowered the temp to 375 and baked for about 25 minutes.
Rene L.
Ate alot of bannock when working in the bush in Northern Manitoba, itwas a staple. Was working with three Cree guys who knew what they were doing! We cooked it in a cast iron pan in about 1/4” corn oil, flipped it once. Breakfast was with jam and PB, lunch was with cheese, supper was with fish. Always bannock, very easy to get along with. We used corn oil instead of butter , water instead of milk, since there was no refridgeration, worked fine

Tom D.
SO. GOOD. Wow! I had lost a recipe I used for years, and this one tastes almost exactly as I remember from my childhood. Long story short... This recipe is perfect. I cooked it for 23 minutes instead of 25! AMAZING.

Lauren H.
I use lard for a more authentic taste and add currants.

kenziedog.onis5
Awesome bread with butter and margarine on it whole wheat is better

Giuseppe D.