Recipe by TRIBWAR
"This is a heavy bread common among the Ojibwa/Chippewa of the Turtle Mountain Band of Chippewa."
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1 1/2 cups
My husband is native and loves his "Buffalo Chip" bread. I tested the recipe with shortening sub instead of butter, powder milk sub and original. All three were great! My family loved them. Super easy, quick and tasty bread with beans or a hearty stew. Definately will recommend and stored in the recipe box.
I feel bad in a way rating this so low but I really disliked the bread as it came out, as I made it. I wanted to like it-such a simple and useful recipe. I did use whole wheat flour, but so do other reviewers, and my bread came out looking exactly as the main photo does. I see that most people really liked it so I am open to possibly doing something wrong, but I don't think I did.
I understood this was going to be a dense bread, but to me the bread tasted like dough or flour, not bread. The texture was clay-like but perhaps it is supposed to be. I knew it would be different than sour-dough or yeast raised bread and was surprised I did not like the flavor as well as the texture. I tend to like a wide variety of things and am open to it.
Many reviewers seem to have experience with this bread, including from childhood, and the good associations with remembering eating it. I can't say whether or not the "spice" of nostalgia has helped their result taste better than mine. The only other baking soda-leavened bread I've eaten before is Irish Soda bread, and I've only had it a few times. I give it two stars not one in case it was something I did. There's not a big loss if you try the recipe anyway-most people have the ingredients always around. Who knows maybe you will like it?
This bread turned out to be quite good and VERY quick and easy. It's especially good served hot with butter. It's fairly dense with a nice crisp crust, similar to a plain Irish soda bread (no currants, etc). I'll definitely be making it again.
Wow! It's great to see a recipe for this! This is wonderful bread to accompany just about any meal. It is best fresh from the oven with fresh raspberry or chokecherry jelly, which my aunt makes as well. We slice it into half inch slices and it makes delicious toast also. My auntie lives in the Turtle Mtns and when she makes gallette, she just keeps putting ingredients together until it looks and feels right-it's great to see exact amounts for those of us who are not master gallette makers like her!
Good simple recipe! I would like to try it now, using part whole wheat flour. Thanks!
I have made this recipe multiple times now. I love it for the simplicity and ease of preparation and the crunchy crust. I have tried it with all white and all whole wheat flour, and it has turned out great each time. It is a hearty, dense bread. Quite good.
I remember my father used to make this when I was a child. I looked forward to eating it as we didn't have much to eat in the house. He used to tell me his grandmother used to make it. I never relized it was something from our Native background. Thank you for sharing.
Best bannok I have made yet. Only change was to use whole wheat flour. Made a nice size round loaf... Wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Native American Galette
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 26
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