Bannock (Canadian Bread)
1 c Whole wheat flour
1/2 c All purpose flour
1/2 c Rolled oats
2 tb Sugar, granulated
2 ts Baking powder
1/2 ts -Salt
2 tb Butter, melted
1/3 c Raisins; optional
3/4 c -Water; approx,
"Bannock, a simple type of scone was cooked in pioneer days over open
fires. Variations in flours and the additional of dried or fresh fruit
this bread the simple choice of Canadian campers even today. Oven
has become an acceptable alternative to the cast iron fry pan.
restaurant in Halifax serves an oatmeal version similar to this one.
plain bannock, omit rolled oats and increase the all purpose flour to
One of the earliest quick breads, bannock was as simple as flour,
bit of fat (often bacon grease) and water. In gold rush days, dough
mixed right in the prospector's flour bag and cooked in a fry pan over
Indians wrapped a similar dough around sticks driven into the ground
beside their camp fire, baking it along with freshly caught fish.
native _Fried Bread_ is like bannock and cooked in a skillet.
Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the
stove's dampers while _Toutons_ are similar bits of dough deep fried.
promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo
Doughnuts, deep fried rings of bannock dough, were served. It is said
Inuit children prefer these "doughnuts" to sweet cookies.
Red River settlers from Scotland made a frugal bannock with lots of
flour, little sugar and drippings or lard. Now this same bread plays a
prominent part in Winnipeg's own Folklorama Festival.
At Expo '86 in Vancouver, buffalo on bannock buns was a popular item
the North West Territories ' restaurant. In many regions of Canada,
wheat flour or wheat germ replaces part of the flour and cranberries
blueberries are sometimes added. A Saskatchewan firm markets a bannock
mix, and recipe books from coast to coast upgrade bannock with butter,
oatmeal, raisins, cornmeal and dried fruit."
Stir together flours, oats, sugar, baking powder and salt. Add melted
butter, raisins (if using) and water, adding more water if needed to
sticky dough. With floured hands, pat into greased pie plate. Bake in
oven for 20 to 25 minutes or until browned and tester comes out clean.
VARIATIONS: In place of raisins add chopped dried apricots or fresh
berries. (Blueberries are terrific if one is camping in northern
SOURCE: "The First Decade" chapter in _A Century of Canadian Home
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