Algonquin Bannock Recipes

ALGONQUIN BANNOCK

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.

BANNOCK

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.

FRIED BANNOCK

Steps:

• Mix half the flour with the remaining dry ingredients.
• Add water until the mixture becomes thick, "like a paper mache paste".
• Add more flour until the dough feels like a soft earlobe.
• Heat the oil or lard over a medium-high heat until very hot, but not smoking.
• Break off small pieces of the dough and flatten each to the size of your palm, about 1/2-inch thick.
• Place the pieces in the hot oil, turn after about 3 minutes, or when golden brown.
• Place the bannock on a paper towel to soak up the excess grease.
• Serve plain or with jam.