Bannock
Recipe
- Title:
- Bannock
- Categories:
- Canadian, Breads
- Yield:
- 6 servings
Ingredients
- 1 c Whole wheat flour
- 1/2 ts -Salt
- 1/2 c All purpose flour
- 2 tb Butter, melted
- 1/2 c Rolled oats
- 1/3 c Raisins; optional
- 2 tb Sugar, granulated
- 3/4 c -Water; approx,
- 2 ts Baking powder
Directions
- "Bannock, a simple type of scone was cooked in poineer days over open fires.
- Variations in flours and the addtional of dried or fresh fruit make this bread the simple choice of Canadian campers even today.
- Oven baking has become an acceptable alternative to the cast iron frypan.
- McKelvie's resturant in Halifax serves an oatmeal version similatr to this one.
- For plain bannock, omit rolled oats and increase the all purose floue to 1 cup....
- One of the earliest quick breads, bannock was as simple as flour, salt, a bit of fat (often bacon grease) and water.
- In gold rush days, dough was mixed right in the prospector's flour bag and cooked in a frypan over an open fire.
- Indians wrapped a similar dough around sticks driven into the ground beside their camp fire, baking it along with freshly caught fish.
- Today's native _Fried Bread_ is like bannock and cooked in a skillet.
- Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the stove's dampers while _Toutons_ are similar bits of dough deep fried.
- At a promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were served.
- It is said that Inuit children prefer these "doughnuts" to sweet cookies.
- Red River settlers from Scotland made a frugal bannock with lots of flour, little sugar and drippings or lard.
- Now this same bread plays a prominent part in Winnipeg's own Folklorama Festival.
- At Expo '86 in Vanocuver, buffalo on bannock buns was a popular item at the North West Territories ' restaurant.
- In many regions of Canada, whole wheat flour or wheat germ replaces part of the flour and cranberries or blueberries are sometimes added.
- A Saskatchewan firm markets a bannock mix, and recipe books from coast to coast upgrade bannock with butter, oatmeal, raisins, cornmeal and dried fruit."
Directions
- Stir together flours, oats, sugar, baking powder and salt.
- Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough.
- With floured hands, pat into greased pie plate.
- Bake in 400F oven for 20 to 25 minutes or until browned and tester comes out clean.
- Cut into wedges.
- SERVES:6 VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.(Blueberries are terrific if one is camping in northern Ontario in August.)
Directions
- SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_
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