Bannock is one of the oldest types of bread around and has been baked in Canada for hundreds of years. It’s an easy no-yeast, quick bread that’s particularly tasty served warm with butter.
MAKES: one 10-inch loaf
PREP TIME: 20 minutes
COOKING TIME: 25 to 35 minutes
INGREDIENTS:
- 2 ½ cups all-purpose flour
- ¼ cup whole wheat flour
- ¼ cup lightly packed golden yellow sugar
- 2 Tbsp baking powder
- 1 ½ tsp fine sea salt
- 1 cup water
- ⅓ cup vegetable oil
- Egg wash (1 large egg whisked with 1 Tbsp water)
INSTRUCTIONS:
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- For the dough, whisk together both flours, the sugar, baking powder and salt in a medium bowl until well combined.
- Make a well in the flour mixture. Pour the water and oil into the well. Using a fork or your hands, mix the ingredients together until the dough forms a sticky ball.
- Turn out the dough onto a lightly floured work surface. Knead several times just until the dough is no longer sticky.
- Put the dough on the prepared baking sheet. Pat into a 10-inch oval about ½ inch thick. Brush the dough with egg wash. Using a sharp knife, score several slashes in the top of the dough.
- Bake the bannock until golden brown on all sides, 25 to 35 minutes.
- Remove the bannock from the baking sheet and let cool on a wire rack. Serve warm or at room temperature.
CHANGE IT UP:
- For a basic bannock, omit the whole wheat flour and add an extra ¼ cup all-purpose flour.
- For a healthier bannock, omit the all-purpose flour and add an extra 2 ½ cups whole wheat flour.
- For a richer flavour, use melted butter or lard in place of the vegetable oil.
- For individual bannocks, divide the dough into four or six even-sized pieces, shape them into small ovals or rounds and bake for just 20 minutes.
