Ah, Canadian Bannock Bread—a traditional Indigenous bread that’s simple, rustic, and delicious! There are several variations (fried, baked, or cooked over a fire), but I’ll give you a classic baked version that’s soft inside with a slightly crisp crust.
Ingredients (Makes 6–8 servings)
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2 cups all-purpose flour (or half whole wheat for a heartier texture)
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1 tbsp baking powder
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1 tsp salt
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2 tbsp sugar (optional, for a slightly sweet version)
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¼ cup butter or lard, cold and diced
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¾ cup milk (or water for dairy-free)
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1 egg (optional, adds richness)
Instructions
1. Preheat & Prep
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Preheat oven to 200°C (400°F).
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Line a baking sheet with parchment paper or lightly grease it.
2. Make the Dough
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In a large bowl, combine flour, baking powder, salt, and sugar.
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Cut in butter (or lard) until the mixture looks like coarse crumbs.
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Gradually add milk (and egg if using) until a soft dough forms. It should be slightly sticky but manageable.
3. Shape the Bannock
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On a lightly floured surface, knead the dough gently 2–3 times.
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Shape into a round flat disc, about 1–1.5 inches thick.
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Optional: Use a knife to score a shallow cross on top for even cooking.
4. Bake
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Place the disc on the prepared baking sheet.
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Bake for 20–25 minutes, or until golden brown and a toothpick inserted comes out clean.
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Optional: Brush with melted butter immediately after baking for extra flavor.
5. Serve
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Serve warm with butter, jam, honey, or savory toppings like smoked salmon or cheese.
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Can also be sliced and lightly toasted the next day.
💡 Tips for Authentic Bannock
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Frying option: Heat oil in a skillet and fry small discs 2–3 minutes per side for a crisp, golden version.
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Texture variations: More fat = flakier bread; more liquid = softer, cake-like bread.
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Add-ins: Berries, dried fruit, or herbs can be added for flavor variation.
If you want, I can also give a quick “campfire-style” bannock recipe that’s cooked in a pan or over a fire, which is how it was traditionally made—super fun and rustic!