Algonquin Bannock Recipes
BANNOCK
Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
- Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
- Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 24.5 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 465.5 mg, Sugar 0.1 g
ALGONQUIN BANNOCK
This isn't bannock made by the Algonquin; it's bannock I made daily when travelling deep inside Algonquin Park. Unlike Cree (real Native) bannock; it doesn't use lard and isn't fried. This is possibly the simplest waybread you can make and when cooked over a fire it's one of the tastiest as well. It's surprisingly light and sweet with a thin crispy crust.
Provided by NorthernDevo
Categories Quick Breads
Time 10m
Yield 2 sticks, 4 serving(s)
Number Of Ingredients 4
Steps:
- I'll provide two versions - fire cooked (preferred) and pan-cooked.
- Fire-cooked: First; if you're making this in camp, it's best to use natural tools. Locate a flat rock (slate is best, of course), sheet of birch bark or similar flat surface. You can use a bowl or a frypan but it's not as much fun. :) Next, find a Y-shaped stick about 2 feet in length; fairly stout - the branches should be about the width of your thumb and should be about two fist-widths apart.
- Pre-mix the dry ingredients prior to departure. Don't worry; the seemingly miniscule amounts of salt and baking powder are more than enough.
- Pour a small mound of dry mixture onto your flat surface; add water a few drops at a time until a thick dough is formed. Keep adding mixture and water until all mixture is used (or until you have enough. If you're wise you'll carry a fairly large bag of mixture; enough for several days).
- Be careful - consistency is critical. The dough must be thick enough to braid. Add water slowly and add less than you think you need.
- Form dough into a ball and let it rise 10-15 minutes; use this to build up the fire to cooking temperature.
- Roll the dough into a 'Plasticene snake' about 2 inches across. Braid the snake around the ends of the Y-shaped stick tucking the ends in at the bottom. Then simply roast it in front of (not over) the fire, flipping every 1-2minutes until golden-brown. (If you hold it over the fire you'll cook it too fast).
- Let cool for a few seconds and tear pieces off. Serve with butter, but it's better dipped into meat juice. In winter, dip into white bacon fat and roast until the fat is brown - good fuel at 30 degrees below zero.
- Pan-cooked: Exactly the same preparation except add more water until it forms a very thick batter - twice the thickness of pancake batter. Let rise for 10 minutes. Pour into frypan and cook slowly until golden brown. Serve as above.
Nutrition Facts : Calories 227.7, Fat 0.6, SaturatedFat 0.1, Sodium 169.3, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 6.5
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