Breakfast: Bannock

I was disappointed not to have any bannock at Fort Edmonton Park this year so I made my own for breakfast the other day. I used the recipe on this page (only halving it). I bought whole wheat flour from Treestone bakery ($2.75 a kilo). They grind it themselves and it has a slightly coarse texture like cornmeal.

I mixed the dough into a ball and waited for King Crabby to arrive.

I rolled it out to the thickness of pie crust and cut it in squares. I think next time I’ll roll it a little thicker so it’s soft and doughy inside.

I fried it in Crabby’s homemade lard (I really need to get a cast iron skillet).

They puffed up in the pan like chapatis.

When they were golden I drained them on paper towels.

Because I rolled them so thin they were more like elephant ears than biscuits (or like Paulina’s bannock here. I think maybe she used more baking powder than I did to get such a fluffy result). Not that I’m complaining. We ate them with some of our Nanking cherry syrupy jelly. They would also have been good sprinkled with icing sugar or cinnamon sugar or drizzled with maple syrup.


2 cups whole wheat flour
1/2 tsp salt
2 tsp baking powder
1/4 cup melted lard or butter
3/4 cups water
lard or oil for frying

In a bowl, combine dry ingredients. Make a well in the centre and pour in melted lard and water. Combine until thoroughly mixed. Knead briefly on floured surface (add more flour if necessary – dough should be fairly dry, not sticky). Let rest for half an hour or longer under damp tea towel. Roll out to desired thickness and cut in squares. Fry in melted lard on each side until golden brown. Drain on paper towels. Serve hot.

Posted by Jean Poutine


4 thoughts on “Breakfast: Bannock

  1. You would be surprised if I told you that it wasn’t the baking powder that made it rise, the secret is how you kneed it and the amount of flour. After many a trial and error this summer it seemed that baking powder was indeed the way to go. A recipe that is good to go by is as follows:
    – 2 cups whole wheat flour
    – 1 heaping table spoon of baking powder
    – 1/2 teaspoon of salt
    – and roughly between 1 to 1 and 1/2 cups of water.

    Mix only the dry ingredients, from there create a well, and add your water then slowly add the flour to your water, this will take quite a bit of time, from there you will get your dough. Powder your cutting board with flour and then place the dough from the bowl on top. Kneed this till it does not take up any more flour. From there let it rest for 15 mins, after the time is up kneed again, you may have to flour your board again, from there let it rest for 30 mins. Once this time is up, its time to roll out the dough, it should be relatively easy to roll out, but if not a little force is required. 🙂 from there cut into pieces ensuring a slit is in the middle to allow for even cooking. The amount of lard used is dependent, there is no harm in using more that what is required, usually 1/2 the block of lard does the trick.

    hopefully this helps you and drop by the cree camp around noon next summer, we start bannock at 11.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s