Quick and Easy Classic Canadian Bannock

This classic Canadian bannock recipe has really stood the test of time. Bread that you can make and bake from start to finish in under a half hour. I mean, that is pretty amazing!

Like many classic or traditional recipes, there are so many tweaks and variations that home cooks have used to make this recipe their own. So feel free to do the same!

This bannock is golden and slightly crispy on the outside, while the inside stays light and tender. Ideal for camping as it can be easily made on an open fire or a quick and easy bread recipe to try at home!

What is bannock?

Bannock is a type of bread that can be made with a variety of flours or meal. It is leavened without yeast. In fact original bannocks were flat and unleavened.

These original cakes were cooked on a griddle or stone that could be placed on top of a fire. Originating in Scotland, Ireland, and northern England. Bannock was made using things like oats, barley, wheat flours and can be stuffed full of mixins like dried fruits.

What is Canadian Bannock

Bannock is a traditional quick bread that has been popular in Canada since the original European settlers arrived. Since many were from Scotland, Ireland, and England, it is no surprise that they would use a traditional recipe with the ingredients found in their new homeland.

Bannock was an easy staple and hearty food to make for Canadian fur trappers. It is quick and easy to make and bake over an open fire.

Today’s more modern bannock, is softer and lighter than the original versions. We now use baking powder or other leaveners to make this bread.

Often, instead of making bannock into a large loaf, it is commonly made into personal-sized cakes fried in lard or other fats.

You can even find bannock baking competitions in festivals throughout the country, like the Northern Manitoba trappers’ festival. The oldest winter festival started in 1916. Where they showcase and celebrates the cultural heritage of the northern pioneers’ legacy.

How to store Canadian bannock

Bannock is best when eaten fresh. However, leftovers can be stored in an airtight container on the counter for up to 2 days.

How to freeze Canadian bannock

To store your bannock for a longer period of time,

• Allow the baked loaf to cool to room temperature
• Wrap the bread completely in plastic wrap and store in an airtight container
• Store in the freezer for up to 3 months.

How to serve Canadian Bannock

Serve your bannock sliced or cut into wedges. Served warm with your favourite toppings like butter, preserves, honey, and cinnamon sugar.

Serve just like any other bread or biscuit. On the side of your favourite soups, stews, and chilis.

How to Make Classic Canadian Bannock

Ingredients

2 ½ cups all-purpose flour 375 g

2 teaspoons baking powder 10 g

1 teaspoon salt 5 g

4 Tablespoons lard 45 g

2/3 cup warm water 160 ml

1 Tablespoon lard for frying 12 g

Method

1. Preheat the oven to 425 °F (220 °C).
2. Preheat a small cask iron skillet inside the oven. (If you don’t have a small ovenproof skillet, use a baking sheet or pizza stone.)
3. In a large bowl, sift together the flour, baking powder, and salt.
4. Cut in the lard with a pastry blender or rub it into the flour with your fingertips until you have a dry crumbly meal.

5. Stir in the water and then knead a few times with your hands until the dough holds together.

6. Press the dough out on the countertop into a flattened round disk.

7. Remove the hot skillet from the oven and add the final tablespoon of lard to coat the bottom.

8. Carefully place the dough in the skillet. Return it to the preheated oven to bake for 15-20 minutes, or until browned on the outside.

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