Native Cree Bannock Bread
Discover the timeless simplicity of Native Cree Bannock Bread, a traditional recipe steeped in Indigenous heritage and perfect for any occasion. This versatile bread comes together with just a handful of pantry staples like all-purpose flour, baking powder, and butter or lard, creating a soft, tender dough that's easy to work with. Bannock can be fried until golden and crispy or baked for a fluffy, biscuit-like texture, making it a deliciously adaptable choice for your table. Ideal for pairing with soups, stews, or sweet spreads like jam and honey, this recipe is a comforting nod to tradition that’s quick to prepare in under 30 minutes. Whether you're exploring cultural cuisine or simply seeking a rustic bread recipe, this bannock is a must-try dish that blends history, flavor, and practicality seamlessly.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Baking powder
- 1 teaspoon Salt
- 0.25 cup Lard or unsalted butter
- 1.5 cups Water or milk
- 0.25 cup Vegetable oil or lard for frying (if pan-frying)
Instructions
In a large mixing bowl, combine the flour, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
Add the lard (or unsalted butter) to the bowl. Using your hands or a pastry cutter, mix the fat into the dry ingredients until it resembles coarse crumbs.
Gradually add the water or milk to the mixture, a little at a time, stirring with a wooden spoon or your hands until a soft dough forms. Avoid overmixing.
Turn the dough onto a lightly floured surface and gently knead it just enough to bring it together, about 3-4 times. The dough should be slightly sticky but workable.
For frying: Heat a large skillet over medium heat and add the vegetable oil or lard. While the oil heats, divide the dough into 8 equal portions and flatten each into a disc about 1/2-inch thick.
Fry each disc of dough for 2-3 minutes on each side, or until golden brown and puffed. Drain on paper towels to remove excess oil.
For baking: Preheat your oven to 375°F (190°C). Pat the dough into a single thick disk about 1 inch thick and place it on a greased baking sheet or cast-iron skillet. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Serve warm or at room temperature with butter, jam, or your favorite stew.
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 379.0 g | 138% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 1.0 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 515 mg | 11% | |
*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.
