I think that I first had bannock in Nelson House Manitoba back in 1978 when I was a summer student with the RCMP. I thought that I had tasted ambrosia and have been a bannock fan ever since. In fact a sure way to get on my good side is to feed me bannock. Bannock is of course another legacy of the whalers in the Arctic (along with dance, the squeezebox, and a healthy smattering of DNA), and you can find it made in almost every household.
This is my bannock recipe. I usually make a double recipe, and make half with raisins, half without. I fall very much on the side of raisins in the raisins/no raisins in bannock debate, but have never been known to turn down bannock with out them.
Mix together 3 cups flour, 6 teaspoons baking powder, 1 teaspoon of salt, and 2 teaspoons of sugar in a large bowl. Add 1 pint of milk. Mix into dough. You’ll have to add more flour until you get a slightly sticky dough. Add raisins (I use a very generous amount of raisins, I like them in bannock alot). Roll out to a 1/2inch thickness and cut into biscuit size circles. Bake in oven at 400 for about 17 minutes (depending on your oven it could be 15-20 minutes.
They’re best warm, but I’m mean who really cares, it’s bannock!
Comments
6 responses
Often meant to try it Clare, have to try your recipe.
That sounds pretty good. I might have to revise my “I can’t bake” ways.
Will this help with my spare tire around my waiste? Sounds good Clare.
When I make baked bannock with raisins, I’ve sprinkled a cinnimon and sugar mix on the top before baking (my Mom’s recipe).
I’ve also substituted sour cream for milk, and on occasion, have taken chunks of the dough, flattened it in my palm, and wrapped it around blueberries, sometimes blueberries with a bit of cream cheese. I’ve also fried it, instead of baking.
In my new book (for 7-12-year-olds, coming out in spring) my main character bakes bannock on a stick over a fire (sorry…shameless promotion, I guess).
I love bannock!
Oh, thank you Clare! I first tried bannock in BC last June. We bought it wherever we could find it. Now I’ll be able to have it at home. Yummmm!
Hey Duncan, I’ll bring a batch with me when I come visit.
They are good rurality. And I’ve seen your food pictures. I have a hard time believing you can’t bake.
Don’t worry Dave, I take all the calories out of my baking. It’s perfectly safe for the spare tire.
It all sounds so good Anita (including the books). Leah’s sister makes a really good fried bannock, better than doughnuts. Amazingly it also has no calories.
There are so many great bannock recipe’s Pam. Sure hope you like this one.