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Bannock (Skillet Bread)
Britons have baked bannock at least since the time of the Druids (who avoided bad luck by never kneading the dough counterclockwise). Brought to North America by early settlers, it soon became a staple for First Nations peoples across the continent. And everyone makes it with what they have at hand; ingredients include cornmeal, flour, rolled oats and wheat bran, lard or shortening, eggs, blueberries, molasses or sunflowers.
Ingredients:
2.5 cups of flour
2 tsp baking powder
0.5 tsp salt
3 tblsp lard
1 cup cold water
Note: The recipe at the picnic included cinnamon, crushed spelt flake cereal, brown sugar, raisins and sunflower seeds.
To prepare:
Mix the dry ingredients together in a large bowl. Add the lard and mix in thoroughly. Gradually add the water (you may not need it all) and mix until the dough is thoroughly dampened, but not sticky.
Knead the dough on a floured board for 30 seconds. Flatten the dough to 1/2" thick in a lightly greased 8 inch skillet and cook on medium heat, for 12-15 minutes each side.
Other alternative ingredients to make your own tasty Bannock:
Wheat germ
Bran
Your choice of flour
Flavored instant oatmeal to change taste and texture
Milk, either powdered or dry, to assist in browning the
Cornmeal, or rolled oats to change the texture
Any sweet liquid can be a substitute for both sugar, and moisture. Some examples are corn syrup, maple syrup, honey, orange juice, Baileys, etc…
Add instant coffee, or cinnamon
Adding candied fruit, brown sugar, and cinnamon for a dessert style bread.