Jodi’s Best Bannock
Jodi developed this bannock recipe after years of observing her Kokums and Aunties in their kitchens. Each made their recipe slightly different and not a single one of them measured precisely, nor shared their “recipe”. Bannock has a very complex food symbol of individuality and identity so after lots of trial and error Jodi found her own recipe. It is easy enough to modify and make additions to or substitute other ingredients without changing the outcome of delicious bannock.
Ingredients
- 4 cups (1 L) all-purpose flour (plus extra for kneading)
- 2 Tbsp (30 mL) baking powder
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) canola oil
- 2 1/2 cups (625 mL) warm milk or water
Directions
- Preheat oven to 375 °F (190 °C).
- In large bowl combine; flour, baking powder and salt.
- Make a well in the flour mixture and pour the oil and warm milk into the center. Slowly bring the flour into the liquid with a wooden spoon until dough comes together.
- Generously sprinkle additional flour onto clean surface, turn dough out onto the flour and sprinkle with more flour. knead dough until it becomes a smooth elastic ball (approximately 5 minutes).
- Transfer the dough to the baking sheet and press out into an oval shape about 1-2 inches thick. Dock the surface of the dough with a fork.
- Bake for 30-35 minutes or until golden brown. Serve warm or cooled with your favourite jam.
Nutritional Analysis
Serving Size: 1 slice
Servings: 12 slices
Calories: 281
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 6 mg
Sodium: 433 mg
Carbohydrates: 37 g
Fibre: 1 g
Protein: 6 g