A simple recipe for a traditional bread
Usually, says Derek Thunder, "you don't make good bannock before you're 50 or 60 years old."
But now that he's a little older, it's fair to say he's had enough practise to be approaching expert status.
The manager of NAIT's Nîsôhkamâtotân Centre started making bannock when he was a kid. Keen on snacking when his mom had to go to work, Thunder would watch her make it. Then he'd make his own.
Here's the recipe he learned and modified. He doesn't use sugar or salt, so it can be enjoyed with anything: stew, soup or on its own with butter and jam.
It's tasty and easy, so don't wait until those later years to start working on your own technique for making this hearty, biscuity bread.
Derek Thunder's bannock recipe
- 1 L (4 cups) all-purpose flour
- 15 ml (1 tbsp) baking powder (Thunder prefers Blue Ribbon)
- 60 ml (1/4 cup) lard (Thunder prefers Burns) or vegetable shortening
- 500 ml (2 cups) water
- Mix flour, baking powder and lard until the lard is well incorporated. Make a well in the centre of the mixture and add the water.
- Knead until soft, slightly sticky dough forms. Turn out onto floured surface. With floured hands, press into a 30-cm (12-inch) oval.
- Place dough on cookie sheet and puncture with fork.
- Bake at 180 C (350 F) until brown on one side for approx. 20 mins. Flip and cook until brown on the other side, approx. 20 minutes.