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Title: Melvin Larocque's Bannock
Categories: Ethnic Native
Yield: 4 Servings
| 3 | c | All purpose flour |
| 1 | ts | Salt |
| 2 | tb | Baking powder |
| 1/4 | c | Lard; melted * |
| 1 1/2 | c | Water |
| 1/2 | c | Raisins, currants or dried blueberries or cranberries [optio |
| 2 | tb | Sugar [if fruit added] |
Bannock, a simple type of scone, originated in Scotland and was made originally of oatmeal. The first pioneers taught it to the Indians who did not previously have leavened breads and made unleavened breads from corn and nut meals, which were a very minor part of their diet [breads not corn and nuts]. It has spread and adapted from there, with many regional variations.
It was cooked in pioneer days in cast iron frying pans over open fires. Toutons use a similar dough where small rings are deep fried like doughnuts. Variations in flours and the additional of dried or fresh fruit make this bread a popular choice of hunters and campers today. Oven baking has become an alternative to the cast iron frying pan when made at home. The dough can also be wrapped around green de-barked sticks driven into the ground beside the camp fire.
* Melted shortening, butter or margarine can be used but the taste will be altered. Lard is traditional.
Measure flour, salt, baking powder [and dried fruit and sugar] into large bowl. Stir to mix. Make a well in the center and pour melted lard and water into the flour mixture. Stir with fork to make a ball. Turn out onto a working surface. Knead gently about 10 times. Do not over work the dough and let the gluten develop. Pat into a flat circle 1 inch thick. Cook in a greased frying pan over medium heat allowing 15 minutes each side. Use two lifters for easy turning. Serve hot with butter. Break it off in chunks or slice into wedges with a knife. May also be baked on greased baking sheet at 375 for 25 to 30 minutes.
This tastes best in a frying pan outdoors over a wood fire.
Variations:
Substitute 1 cup whole wheat flour and/or 1/2 cup oatmeal for up to 1 1/2 cups of white flour.
Add fresh fruit instead of dried.
From: Jim Weller Date: 09-05-95 Cooking
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