Bannock Recipe - Allrecipes.com
Bannock Recipe
  • READY IN 40 mins

Bannock

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2003

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
Mar 16, 2012

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 when the first nations people were first in existance they did not have butter. Therefore, they could not use butter. They only had in their food stores, shortening, flour, baking powder, and salt. Water was near by so this is what went into their main staple of food. They ate banic at every meal, and sometimes this is all they ate for a meal. This was depending on how good the hunting was. Milk was never used because this turns the dough white. Usually it was cooked over an open fire or baked in the oven. The oven should be turned up to a high temperature. In my house we do not time it we just go by the smell and the color.

 
Jun 01, 2006

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 wrapped in foil and thrown into the embers).

 
Mar 24, 2007

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.

 
Mar 20, 2006

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. My boyfriend loved it!

 
Dec 10, 2006

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 shop up there that sells freshly made stuffed bannok. I have been looking for a god recipe for bannok ever since. Thanks for sharing

 
Jun 15, 2009

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. As the bread baked, I got a little bit of peanut aroma but there was only a hint of peanut flavor in the finished bread. I also used non-fat dried milk powder (mixed in about 1/2 c with the water and oil). It was very tasty and I plan on making this again, substituting unsweetened applesauce for the butter/oil to reduce the fat.

 
Mar 01, 2007

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 reviewers made it thinner. I think it would be good with butter or honey, but I didn't try either. I didn't even bother reheating the bannock, and just snacked on chunks of it for days. The Woman I Love had a taste of it, and liked it so much that I had to make a batch for her. She told me she enjoyed it a lot, especially reheated and with butter on it.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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