Our Signature Bannock Recipe

Name: Kekuli Café Coffee- West Kelownas Our Signature Bannock Recipe
Cook time: 50 min
Total time: 50 min
Yield: 8 servings
Cuisine: Indigenous
Ingredients: 3 cups all-purpose flour; 2 tsp baking powder; 1 tsp salt; 1 tbs sugar (optional, for slight sweetness); 6 tbs unsalted butter (cold, cut into small pieces) or lard; 1 cups milk (whole or 2%); 1 cups water (warm); 2 tbs fresh herbs (chopped; e.g., rosemary or sage); 2 tbs honey or melted butter for brushing; 0.5 tsp coarse salt for sprinkling

Inspired by Kekuli Café Coffee- West Kelowna

Time50m

Serves8

a traditional bread echoing the culinary traditions of North America's Indigenous peoples.

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Ingredients

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Dry Ingredients

3 cups 00 bread flour

2 tsp Baking powder

1 tsp Celtic sea salt

1 tbs sugar (optional, for slight sweetness)

Fat & Liquid

6 tbs unsalted butter (cold, cut into small pieces) or lard

1 cups milk (whole or 2%)

1 cups water (warm)

Optional Add-ins & Finishes

2 tbs fresh herbs (chopped; e.g., rosemary or sage)

2 tbs honey or melted butter for brushing

1/2 tsp coarse salt for sprinkling

Method

Prepare Dry Mixture

Preheat oven

Preheat the oven to 425°F (220°C). If using a cast-iron skillet, place it in the oven to heat while you mix the dough.

In a large bowl, whisk together the all-purpose flour, baking powder, salt, and optional sugar until evenly combined.

Cut in Fat

Add the cold butter (or lard) pieces to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flakiness in the bannock.

Combine Liquids & Form Dough

Make a well in the center of the flour mixture. Pour in the milk and warm water. Stir gently with a wooden spoon or spatula until the dough just comes together. Do not overmix; the dough should be slightly shaggy and sticky but manageable. If it feels too dry, add up to 2 tablespoons more water; if too wet, add up to 2 tablespoons more flour.

If using fresh herbs, fold them in gently now so they are distributed without overworking the dough.

Shape & Bake

Turn the dough out onto a lightly floured surface and pat it into a round about 1 to 1 1/2 inches (2.5–3.8 cm) thick. For a more rustic bannock, avoid excessive kneading—just shape and pat.

Carefully remove the hot skillet from the oven (if using) and brush its bottom lightly with a bit of melted butter or oil to prevent sticking. Place the bannock round into the skillet, or transfer the shaped dough to a parchment-lined baking sheet if not using a skillet.

Optional: Score the top of the bannock lightly with a knife into 6–8 wedges to help portion and to produce a decorative pattern.

Bake in the preheated oven for 25–30 minutes, until the top is golden brown and a skewer inserted into the center comes out clean. If using a thermometer, internal temperature should be around 200°F (93°C).

Finish & Serve

Remove the bannock from the oven and transfer to a cooling rack. While still warm, brush the top with honey or melted butter and sprinkle with a little coarse salt if desired.

Let rest 10 minutes, then cut into wedges (if scored) or slices. Serve warm with additional butter, preserves, or alongside soups and stews.