Bannock
Warm, hearty, and incredibly versatile, bannock is a traditional bread recipe perfect for any occasion, whether baked in the oven or cooked over an open flame. This simple yet satisfying bread requires just a handful of pantry staples like all-purpose flour, baking powder, and butter or lard, making it an easy go-to for both experienced and beginner bakers. The dough comes together in minutes and can be customized with a touch of sugar for a sweeter variation or made savory to pair with soups and stews. Bannock’s adaptability shines in its cooking methods—you can bake it, pan-fry it, or even prepare it over a campfire for that rustic outdoor charm. Serve it warm with butter, honey, or jam, and experience the comforting flavors of this timeless recipe. Perfect for cozy family meals, camping trips, or a quick homemade bread fix, bannock is both delicious and delightfully simple to make.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Butter or lard
- 0.75 cups Water or milk
- 1 tablespoons Optional: Sugar (for a sweeter bannock)
- 2 tablespoons Optional: Oil (for frying, if pan-frying)
Instructions
In a large mixing bowl, combine the flour, baking powder, and salt. If you are making a sweeter bannock, add the sugar to the dry ingredients and mix well.
Cut in the butter or lard using a fork or your fingers until the mixture resembles coarse crumbs.
Gradually add the water or milk to the dry ingredients, mixing gently with a fork or your hands until a soft, sticky dough forms. Be careful not to overmix.
Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together. You want the dough to be soft but not overly sticky.
Shape the dough into a round disk about 1/2-inch thick. If baking or frying smaller portions, you can divide it into smaller rounds.
If baking: Preheat your oven to 375°F (190°C). Place the bannock on a parchment-lined baking sheet and bake for about 15 minutes, flipping halfway through, until the top is golden brown and it sounds hollow when tapped.
If pan-frying: Heat a heavy skillet or cast-iron pan over medium heat and add the optional oil. Place the bannock in the skillet and cook for about 6–8 minutes on each side, or until golden and cooked through.
If cooking over a campfire: Wrap the dough around a stick or flatten it into a disk and place it in a clean skillet over the fire. Cook, turning occasionally, until the bannock is golden and fully cooked.
Let the bannock cool slightly before serving. You can enjoy it plain, slathered with butter, jam, or honey, or as a side to soups and stews.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 2085 mg | 91% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.1 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 264 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
