Bannock Recipe

Flour: The base of the dough, providing structure and texture.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the bannock.

Water: Combines with the dry ingredients to form the dough.

Vegetable oil: Used for frying the dough, giving it a crispy exterior.

When mixing the flour, baking powder, and salt together, make sure to sift them to remove any lumps and ensure an even distribution of ingredients. This will help the dough rise more uniformly and create a lighter texture in the final bannock.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the bannock denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different flavor profile and mineral content.

• water - Substitute with milk: Milk can add a richer flavor and a softer texture to the bannock.

• vegetable oil - Substitute with melted butter: Melted butter can add a richer flavor and a slightly different texture to the bannock.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good alternative for those avoiding vegetable oil.

• Allow the bannock to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each piece of bannock individually in plastic wrap or aluminum foil to maintain freshness and prevent them from sticking together.
• Place the wrapped bannock in an airtight container or a resealable plastic bag. This helps to keep out moisture and air, which can cause the bread to go stale.
• Store the container or bag in a cool, dry place if you plan to consume the bannock within a few days. For longer storage, place the container in the refrigerator.
• To freeze, ensure the bannock is wrapped tightly in plastic wrap or aluminum foil. Then, place the wrapped pieces in a resealable freezer bag, removing as much air as possible before sealing.
• Label the freezer bag with the date to keep track of how long the bannock has been stored. Bannock can be frozen for up to three months.
• When ready to eat, thaw the bannock at room temperature or reheat directly from frozen. To reheat, wrap the bannock in aluminum foil and place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• For a quicker option, reheat the bannock in the microwave. Place a damp paper towel over the bread and microwave on medium power for 20-30 seconds, checking frequently to avoid overcooking.
• Enjoy your bannock with your favorite soups, stews, or as a delightful snack on its own.

• Preheat your oven to 350°F (175°C). Wrap the bannock in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warmed through.
• For a quick reheat, use a microwave. Place the bannock on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 30-60 seconds, checking to ensure it doesn’t become too chewy.
• If you prefer a crispy texture, reheat the bannock in a skillet. Heat a small amount of vegetable oil over medium heat. Place the bannock in the skillet and cook for 1-2 minutes on each side until it’s heated through and slightly crispy.
• For a more traditional method, reheat the bannock over an open fire. Wrap it in foil and place it near the coals, turning occasionally until it’s warmed through. This method adds a delightful smoky flavor.
• Use a toaster oven for a convenient and quick option. Set it to 350°F (175°C), place the bannock on the rack, and heat for about 5-7 minutes until it’s warm and slightly crispy.

• Mixing bowl: Use this to combine the flour, baking powder, and salt.

• Measuring cups: These are essential for accurately measuring the flour and water.

• Measuring spoons: Use these to measure out the baking powder and salt.

• Skillet: This is where you'll fry the dough portions until they are golden brown.

• Spatula: Handy for flipping the dough portions in the skillet to ensure even cooking.

• Knife: Useful for dividing the dough into small portions.

• Rolling pin: Optional, but can help in flattening the dough portions evenly.

• Paper towels: Use these to drain excess oil from the fried bannock.

Prepare ingredients in advance: Measure out the flour, baking powder, and salt ahead of time to streamline the process.

Use a stand mixer: If you have one, use a stand mixer to combine the dough quickly and efficiently.

Preheat the skillet: Start heating the oil in the skillet while you prepare the dough to save time.

Divide dough evenly: Use a cookie scoop or similar tool to portion the dough quickly and uniformly.

Flatten dough with a rolling pin: Use a rolling pin to flatten the dough portions faster and more evenly.