The Galley

Best Bannock Bread

Bring the taste of British Columbia to your dinner table with fresh seafood recipes for Sockeye SalmonSpot Prawns with White Wine Sauce, and Dungeness crab. Top off your meal with Bannock Bread and classic Nanaimo Bars if you’re not too full. There are lots of flavours to savour in British Columbia, and these are a few favourites from this stop.

Bannock is simply delicious. It is one of the most universal dishes in the Indigenous Canadian repertoire and is considered “soul food” by some. Bannock can be baked, fried, or cooked on a stick over a fire. This quick flatbread can be cut into sections and served with butter, jelly, and jam as savoury bread or as a dessert.

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Best Bannock Bread

Bring the taste of British Columbia to your dinner table with fresh seafood recipes for sockeye salmon, prawns, and Dungeness crab. Top off your meal with bannock bread and classic Nanaimo bars if you’re not too full. There are lots of flavours to savour in British Columbia, and these are a few favourites from this stop.

Bannock is simply delicious. It is one of the most universal dishes in the Indigenous Canadian repertoire and is considered “soul food” by some. Bannock can be baked, fried, or cooked on a stick over a fire. This quick flatbread can be cut into sections and served with butter, jelly, and jam as savoury bread or as a dessert.

  • Author: Crystal Plant

Ingredients

Scale

3 cups all-purpose flour (or whole wheat flour)

2 tablespoons baking powder

1 tablespoon sugar

1⁄2 teaspoon salt

1⁄2 cup butter

3⁄4 cup to 1 cup milk

Instructions

  1. Mix flour, baking powder, sugar, and salt.
  2. Work in the butter using hands until you make a nice crumble, resembling course meal.
  3. Gradually mix in enough milk to make soft but not sticky.
  4. Knead.
  5. Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick.
  6.  Bake at 425°F for 25 minutes or until lightly browned.
  7. Serve with butter, jam, cheese, etc., as a savoury bread or as a dessert with powdered sugar and ice-cream.

 

 

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Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

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