📝 About This Recipe
Bannock is a storied quick bread with deep roots in Indigenous North American cultures and Scottish heritage, prized for its versatility and hearty texture. This version delivers a crisp, golden-brown crust and a tender, slightly dense crumb that is perfect for mopping up stews or enjoying warm with honey. Whether cooked over an open flame or in a cast-iron skillet, it is the ultimate comfort food that connects the modern kitchen to ancient traditions.
🥗 Ingredients
Dry Ingredients
- 3 cups All-purpose flour (plus extra for dusting)
- 2 tablespoons Baking powder (ensure it is fresh for maximum lift)
- 1 teaspoon Sea salt (fine grain)
- 1 tablespoon Granulated sugar (optional, for a hint of sweetness)
Fats and Liquids
- 1/4 cup Cold unsalted butter (cut into small cubes)
- 1 1/4 cups Warm water (may need up to 1 1/2 cups depending on humidity)
- 3 tablespoons Lard or Vegetable oil (for frying in the skillet)
Optional Add-ins
- 1/2 cup Dried currants or raisins (for a sweet version)
- 1 teaspoon Dried rosemary (for a savory herbal profile)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until thoroughly combined.
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2
Add the cold cubed butter to the dry mixture. Use your fingertips or a pastry cutter to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
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3
If using optional add-ins like dried fruit or herbs, toss them into the flour mixture now so they are evenly distributed.
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4
Make a well in the center of the dry ingredients and pour in 1 1/4 cups of warm water.
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5
Using a fork or your hands, gently stir the mixture from the inside out until a soft, slightly sticky dough forms. Avoid over-mixing, which can make the bread tough.
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6
If the dough is too dry to hold together, add the remaining 1/4 cup of water one tablespoon at a time.
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7
Turn the dough out onto a lightly floured surface. Gently knead it only 5-8 times—just enough to ensure it holds its shape.
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8
Pat the dough down into a flat circle about 1 inch thick. You can make one large loaf or divide it into 6 individual smaller rounds.
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9
Use a fork to prick the top of the dough multiple times; this allows steam to escape and ensures even cooking.
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10
Heat the lard or vegetable oil in a heavy 10-inch cast-iron skillet over medium-low heat. The oil is ready when a small pinch of dough sizzles immediately upon contact.
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11
Carefully place the dough into the hot skillet. If making one large loaf, cook for about 8-10 minutes on the first side until deeply golden brown.
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12
Carefully flip the bannock over using a large spatula. Cook for another 8-10 minutes. If the bread is browning too fast, lower the heat to ensure the center cooks through.
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13
To check for doneness, tap the center of the bread; it should sound hollow. Alternatively, an instant-read thermometer should register 190°F (88°C).
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14
Remove from the skillet and let it rest on a wire rack for 5 minutes before slicing. This prevents the bread from becoming gummy.
💡 Chef's Tips
For the flakiest texture, keep your butter very cold and handle the dough as little as possible. If cooking over a campfire, use a seasoned cast-iron lid to create an oven effect for a more even rise. You can substitute half of the water with buttermilk for a tangier flavor and softer interior. To bake in a conventional oven, place the dough on a greased baking sheet at 400°F (200°C) for 20-25 minutes. Leftover bannock makes excellent French toast the next morning when sliced and dipped in egg mix.
🍽️ Serving Suggestions
Serve warm with a thick spread of salted butter and wild berry jam. Pair with a hearty venison stew or a thick navy bean soup for a traditional meal. Drizzle with maple syrup or honey for a simple, sweet breakfast side. Serve alongside grilled salmon and roasted root vegetables. Enjoy with a hot cup of black tea or cedar tea for an authentic wilderness experience.