How to make bannock
A simple recipe for a traditional bread
Usually, says Derek Thunder (right), "you don't make good bannock before you're 50 or 60 years old."
But now in his 40s, it's fair to say he's had enough practice to claim expert status early. Thunder, manager of NAIT's Nîsôhkamâtotân Centre, started making bannock when he was just 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. Don't wait! There's never been a better time to start perfecting your technique for making this delicious, 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. Flip and cook until brown on the other side (approximately 20 minutes each side).