Don't Panic...What is Bannock?

Don’t Panic, What is Bannock?? Back in the 1700/1800’s, the Scottish, brought over some oats, n cast-iron pans back in the fur trade days…and introduced their quick bread…the First Nations put a twist on that quick bread and used ground corn, wheat, roots and added berries to their version of a bread…Aboriginal Peoples depending where they lived, made bannock dough on a stick, baked in hot ashes, fried it in pans, rock clay ovens. Of course they did it this way, there were no fryers, and hot ovens back in the day.

Thankfully today, as times have changed, like we all have changed, fryers, healthy oils, ovens & electrical methods of cooking have been invented. Kekuli Cafe Westbank & Merritt make each piece of fry bread is handmade! Hundreds of pieces everyday! We sell our bannock individually or by the 6 packs or more! You can also order our bannock for your special events.

Anyways, our Ancestors made many dishes with this type of bread for survival and hard times.

There are 100’s or thousands or variations of bread recipes from all over the world. Almost every country has a version of quick bread of sustenance!

A couple of my favourites that I have tried, are Beignets and Sopapillas!

There is nothing better than homemade, handmade fresh bread, bannock, buns, biscuits or scones!

I have made my own version of a quick bread! Its actually fry bread, but I call it bannock, because it rhymes with Panic! and my slogan.. is “Don’t Panic…We Have Bannock”!®, (trademarked & registered).

The difference between fry bread and bannock? Not much, other than the name and how you want to perceive it.

Try this Bannock Recipe I found;

Navajo Fry Bread (Bannock)
(Deep-fried)

3 cups unbleached flour
1 tbsp baking powder
1 tsp salt
1/8 tsp baking soda
3/4 cup milk mixed with
3/4 cup hot water (hot enough so mixed liquid is almost too hot to touch)
1 tbsp oil or shortening
oil or shortening for deep frying (heated to 360°F)Sift together flour, baking powder, baking soda and salt in a mixing bowl. Stir in milk/water mixture and knead briefly with lightly oiled hands until smooth. Rub the remainder of the one tbsp of oil over the dough. Cover and let it sit for about 30 minutes. Pat or roll enough dough to fit in the palm of your hand in a circle about 1/8” thick (at least, a touch thicker is better). Deep-fry the dough in hot oil or shortening for about one minute per side, or until golden brown. Makes 10-12 pieces.