Metis Bannock
Discover the timeless comfort of Metis Bannock, a traditional Indigenous bread that is versatile, easy to make, and packed with rustic charm. This recipe offers two ways to prepare this hearty staple—baked for a golden, biscuit-like texture or fried for a satisfyingly crispy exterior with a fluffy center. Crafted with basic pantry ingredients like flour, baking powder, and butter or lard, the dough comes together quickly and can be customized to suit your cravings. Serve it warm with sweet toppings like honey or jam, or pair it with savory dishes like soups and stews for the perfect complement. Whether you're recreating a piece of Métis culture or simply looking for a comforting, homemade bread, this recipe is sure to deliver.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Baking powder
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 0.25 cup Unsalted butter or lard
- 1 cup Water or milk
- 1 cup Vegetable oil or lard (for frying, if making fried bannock)
Instructions
In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well to ensure the dry ingredients are evenly distributed.
Add the butter or lard to the dry ingredients. Use your fingers or a pastry cutter to incorporate the fat into the flour mixture until it resembles coarse crumbs.
Gradually pour in the water or milk while stirring with a fork. Continue mixing until the dough comes together. The dough should be soft but not sticky. Add a little more liquid if the dough feels too dry.
Turn the dough out onto a lightly floured surface. Knead it gently for about 1-2 minutes until it is smooth.
To bake the bannock, preheat your oven to 400°F (200°C). Flatten the dough into a round disk about 1 inch thick and place it on a greased or parchment-lined baking sheet. Bake for 12-15 minutes, or until the top is golden brown. Cool slightly before cutting into wedges.
To fry the bannock, heat the vegetable oil or lard in a deep skillet or frying pan over medium-high heat. Divide the dough into smaller pieces and flatten each piece into a round about 1/2 inch thick. Carefully fry each piece in the hot oil until golden and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.
Serve the bannock warm, plain or with butter, jam, or honey. It can also be used as a base for savory dishes or paired with soups and stews.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.3 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 56 mg | 1% | |
*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.
