A Brief History
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A type of fast bread, the concept of modern bannock was first introduced to North America by the Scottish.
A peasant's dish, the original European variant of bannock were flat cakes made with barley or oatmeal dough. While here in North America, the Indigenous people already had their own version of bannock made from a wild plan called camas. Before use the camas bulb would have been baked for a long period of time, dried and then flattened into an almost gritty, flour like substance. This variation of bannock was a stable for indigenous people because it can both keep for long periods of time without spoiling and was a good source of complex-carbohydrates. It would not be until the introduction of European settles that flour would become widely available throughout North America allowing for the formation of what consider modern bannock. |
Barley DOugh Bannock
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Metis Bannock Recipe (Baked)
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Ingredients
3 cups All Purpose Flour 2 TBSP Baking Powder 1 TBSP Granulated Sugar 1/2 Cup Butter or Shortening 3/4 Cup Milk or Water |
Instructions
1. Mix flour, baking powder, sugar and salt together 2. Work in the margarine using your hands until you make a nice crumble. 3. Gradually mix in the liquid so dough is soft but not sticky. Knead. 4. Shape into a ball and place on a greased baking sheet. Flatten into a circle about 1 inch thick. 5. Bake at 425°F for 25 minuets or until golden brown. |
Metis Bannock
Food.com
METIS BANNOCK RECIPE (Fried)
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Ingredients
3 cups All Purpose Flour 2 TBSP Baking Powder 1 TBSP Granulated Sugar 3/4 Cup Milk or Water Oil |
Instructions
1. Mix the flour, baking powder, sugar and salt together 2. Gradually mix in the liquid so dough is soft but not sticky. 3. In a frying pan heat up the oil until very hot, but not smoking 4. Divide dough into equal pieces (6-8 depending on size). Shape into balls and flatten to about 1/2 inch thick. 5. place the pieces into the hot oil, turn after 3 minuets or when golden brown |