Easy Bannock Bread Recipe - An Italian in my Kitchen (2024)

FAQs

What are the three ways that bannock can be prepared? ›

There are many versions of bannock and different nations make more than one version. Bannock can be baked in a pan or on a stone (camping), shallow pan-fried, or deep-fried.

Bannock is usually unleavened, oval-shaped and flat. The version that we know today came from Scotland. In its most rudimentary form, it is made of flour, water, and fat or lard. Milk, salt, and sugar are often added, depending on the recipe.

This is the part where you don't want to knead the dough too much because if you do… your bannock will become real hard. So make sure that you knead the dough only about 3-4 times, it should not take too long to do.

Don't over mix the dough or you'll end up with dense tough bannock, less handling you get lighter fluffier bannock. Place on a floured surface and flatten out with your hands, (don't use a rolling pin) cut circles out with cookie cutter or glass.

Bannock is a fry bread

Bannock is a type of fry bread, which originates from Scotland but was eventually adopted by the Indigenous peoples of Canada, particularly the Métis of western Canada. Bannock stems from the Gaelic word bannach, which means “morsel,” a short and sweet but accurate description.

Classic bannock has a smoky, almost nutty flavour blended with a buttery taste, while dessert bannock can have flavours resembling a donut or shortbread. Making bannock is an art that takes years to perfect.

Selkirk bannock is made from wheat flour and contains fruit. The word bannock derives from the Latin panicum, denoting an edible milletlike grain. Special bannocks were once made for holidays and religious feasts, such as Beltane bannocks on the first of May and Lammas bannocks on the first day of autumn.

My iPad dictionary App defines scone as a “thin flat quick bread made of oatmeal, wheat flour, barley meal, or the like” and bannock as a “thick flat quick bread made of oatmeal, wheat flour, barley meal, or the like”. The only difference is in the words thin and thick.

The “Five White Gifts” — flour, sugar, salt, milk and lard — are ingredients that are full of historic injustices and ongoing colonial legacies. These five foods were given out in ration boxes by the government of Canada during the 1940s to Indigenous families living on reserves.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

How do you soften hard dough? ›

If your dough is slightly hard and not dry, you can try to soften it by kneading the dough between your fingers or rolling it between your hands (clean of course, to avoid mixing dust or dirt with the dough).

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

ban·​nock ˈba-nək. 1. : a usually unleavened flat bread or biscuit made with oatmeal or barley meal. 2. chiefly New England : corn bread.

Bannock is not to be confused with Australian Damper. Bannock refers to any large round article baked or cooked from grain, whereas damper, is traditionally baked or cooked from wheat flour and water. Bannock was taken to North America and Canada by the Scottish explorers and fur traders.

There are three mixing methods used for yeast doughs: the straight dough method, the modified straight dough method, and the sponge method.

Three common mixing methods are the muffin mixing method, the creaming method and the biscuit mixing method. The muffin method suits muffins, loaf breads, pancakes, and waffles. Biscuits and scones benefit from the biscuit method, while the creaming method offers an alternative for muffins and certain bread types.

The Bannock have traditionally made pottery, utensils from bighorn sheep horns, and carrying bags from salmon skin. Their petroglyphs date back before European contact, and, after the introduction of glass beads, they transferred their geometric design to beadwork. For water transport, they have made tule reed rafts.

The bannock of many pre-contact American peoples was made of corn and nut meal, and flour made from various roots and ground plant bulbs, and sweetened with syrup from trees. There were many regional variations of bannock that included different types of flour, and the addition of dried or fresh fruit.