Bannock

Bannock

71

"Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor."
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Ingredients

40 m servings 149 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
  2. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
  3. Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

71
  1. 96 Ratings

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Most helpful positive review

I found it easier to separate the dough into 6 parts, shaped the same as the loaf, and bake in the oven. You get buns! Was very good overall, a good addition to a dinner meal instead of bread.

Most helpful critical review

According to my sister-in-law, who is a member of the Dene-tha nation of northern Alberta, aboriginals people, she says Banic should be made with lard or vegetable shortening. This is because ...

I found it easier to separate the dough into 6 parts, shaped the same as the loaf, and bake in the oven. You get buns! Was very good overall, a good addition to a dinner meal instead of bread.

I love to take this camping. I mix up the dry ingredients at home and mix in the butter just before cooking. Tastes the best cooked in/over a fire (either wrapped around a 2cm diameter stick, or...

Best bannock I have made. fluffy and tastey. i made small patties instead of one large one. The kids loved it! Its deliocus when right out of the pan, with jam.

According to my sister-in-law, who is a member of the Dene-tha nation of northern Alberta, aboriginals people, she says Banic should be made with lard or vegetable shortening. This is because ...

I really liked this. It is very quick and easy. I used olive oil instead of butter, then added parmesan cheese and rosemary. Also, I shaped the dough into quarters then cooked in the skillet. M...

this is a good basic recipe. Sometimes i roll it out thinner and fill it with smoked salmon or other meats. I got this idea while up in the okanagan with my grandmother. There is a little sho...

A great basic recipe, very easy to make. I used whole wheat flour instead of all purpose and 1/4 c peanut oil (poured off from a jar of natural peanut butter) because I didn't have any butter. ...

This was pretty good for what it was, a very simple recipe. I don't think I'd ever even made a bread from scratch before. It does bake up kind of thick, so I can see why a couple of the prior re...

We love to make this when camping. We premix dry ingredients before leaving,then just melt butter and add water at camp. Very easy and it's great to have fresh baked goods out in the woods!My ki...