19 Reviews of Bannock

From: TroyG

On Sep 2, 2003

Came out great. I cut the ingredients in half and mixed all but the water in a zip lock bag. Just add 1/2 cup water and knead in the bag then take out and finish the kneading then spread. I cooked it on a MSR SimmerLite stove and an 8" GSI Hard Anodized pan (no oil required). Fast and easy and will be great for dipping in the camp chili!

From: Sue-Lin

On Apr 26, 2004

Excellent recipe - simple and delicious. I used 1 cup of water and substituted 1/2 cup whole wheat flour. My two boys, aged 7 & 10, ate the whole batch!

From: Don in Virginia

On Mar 19, 2005

I halved the recipe, added shredded bacon which I cooked beforehand and some cheddar cheese. Honey on top. Wow!

From: Chef #273712

On Dec 15, 2005

"Kenny Blacksmith, a former chief of the Cree community of Mistissini of northern Quebec, told me that they learned to make bannock from the Scottish who settled up in Northern Quebec several hundred years ago. They did not have flour before the arrival of the Europeans. When he went to Scotland a couple of years back, he had the priviledge of teaching the Scottish again how to make bannock." - Jacques Dalton

From: brithebaker

On Sep 10, 2007

Well, since I don't know what bannock is supposed to taste like, I won't give it any stars. I don't like adding sugar to breads so I omitted it altogether. Without sugar, bannock tastes like a fat-free biscuit or a fluffy water cracker. I decided to bake mine. Finished bannock does pretty well in the freezer, just zap it in the micro for a few seconds then toast it like a normal piece of toast to restore the crust. It also works really well to freeze the shaped dough disks and then cook them in the toaster oven on the rack: 4OO° f for about 6 minutes then switch to broil, 3 minutes each side. Although it takes a bit longer than the micro method, the bannock is really good like this, nice and crunchy on both sides, fresh-made taste.

From: Chef #490764

On Sep 22, 2008

This was a very fast treat. I only made half the recipe. I tried the ziploc idea but I didn't do so good with that. It seemed half cup water was too much. I spread mine with apple butter (being a poor indian, I didn't have any raisins) :D.

From: Missy Wombat

On Feb 18, 2008

Quick, easy and excellent for filling up the kids when a shopping trip is well overdue and you are running out of everything! And it is a recipe that I keep coming back to. The kids love it.

From: RéeLani

On May 19, 2003

Couldn't be a much simpler way to get some fresh bread on the table fast. I made it plain this time, but will try it again sometime with some additions, maybe fruit, or possibly very little sugar and then some fresh herbs. Very interesting.

From: xclentc

On Sep 21, 2008

Delicious, brought back memories of my grandma's kitchen, we ate them with dark Steen's syrup back then....pure comfort food for me. This is also a go to breakfast for me, when I haven't been to the grocery store in a while and the kids need something filling. I made them with raisins added in, served with a lil butter and syrup...Yum!

From: elsokolj

On Nov 11, 2006

Good, close to real bannok I tried made by inuit of Ungava Bay, Canada. Easy and fast to make. Taste great warm. Served with Caribou Stew Caribou Stew. We had real aboriginal feast. Thanks