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Thursday, October 6, 2011

Bannock (Fried Bread)

My family has been enjoying this treat for years; and I want to share it with you so you may enjoy it, too.

You can make this recipe into fried bread or pancake by varying the amount of water you add to the mix.

Bannock (or as I call it fried bread) is a non-yeast bread that can be baked for breakfast, lunch, or dinner. Six cups of the mix make 12 servings. For my family of 6,  I make half a recipe.

  • 6 cups flour
  • 2 cups corn meal
  • 2 cups oats
  • 1 cup bran
  • 1 cup rye of whole wheat flour
  • 1 cup almond flour (optional)
  • ¾ cup powdered milk
  • 6 tablespoons baking powder
  • 1 tablespoon sea salt
  • 6 tablespoons shortening cut into the dry ingredients
  • 5 ½ cups water (you want the dough to be semi-wet but not too wet)
  • Canola oil for frying

In a bowl mix all the ingredients and add enough water to make a thick, wet dough (the wetter the dough, the softer the bread). Cut the dough into small balls and flatten it on a cutting board using a roller (add flour to the board to avoid stickiness). Place the flattened bread into an oiled frying pan and fry it, on a stove top, as you would fry a pancake; flip it once it has turned to a golden color. Serve hot with pure maple syrup. Enjoy.

You can turn this recipe into a pancake-like batter by adding more water to the mix, and pouring it into a greased frying pan like a pancake.

Credit: This recipe originally comes from the resorts on the Gunflint Trail in northern Minnesota. I have changed it slightly.

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