Signature Gourmet Bannock Recipe
Our Signature Bannock, a traditional bread echoing the culinary traditions of North America's Indigenous peoples.
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Ingredients
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Dry Ingredients
Wet Ingredients
Optional Mix-ins & Finishes
Method
Prepare & Mix
Preheat and prepare pan
Preheat the oven to 400°F (200°C). If using a cast-iron skillet (10–12 inch) or a baking sheet, lightly grease it with 1 tablespoon of butter or line with parchment paper.
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt until evenly distributed and aerated.
Mix wet ingredients
In a separate bowl or large measuring cup, whisk together the cold water, whole milk, melted butter, and the large egg until smooth.
Form the dough
Pour the wet mixture into the dry ingredients and stir with a wooden spoon or stiff spatula just until the dough comes together. Do not overmix; the dough should be slightly sticky but manageable. If using dried cranberries or currants or chopped chives, fold them in now until evenly distributed.
Shape & Bake
Shape the bannock
Turn the dough out onto a lightly floured surface. With floured hands, gently pat or roll the dough into a round disk about 1 to 1¼ inches (2.5–3 cm) thick and roughly 8–9 inches (20–23 cm) in diameter. Avoid overworking the dough to keep the bannock tender.
Score (optional)
Transfer the disk to the prepared skillet or baking sheet. For even portioning and a traditional look, score the top lightly into 6–8 wedges with a sharp knife, cutting about 1/4 inch deep through the top crust.
Brush and season
Brush the top with about 1 tablespoon of melted butter or lard and sprinkle the coarse sea salt if desired.
Bake
Bake in the preheated oven on the middle rack for 22–28 minutes, until the crust is golden brown and a toothpick inserted into the center comes out clean. If using a cast-iron skillet, baking may be slightly quicker; check at 20 minutes.
Finish & Serve
Rest
Remove the bannock from the oven and let it rest in the skillet or on the baking sheet for 10 minutes to finish cooking and to make slicing easier.
Brush and slice
Brush the top with the remaining 1 tablespoon of melted butter for extra richness. If you scored it before baking, separate into wedges. Otherwise, slice into wedges or thick slices with a serrated knife.
Serve
Serve warm with additional butter, preserves, or your preferred savory accompaniment. Bannock is best eaten the day it’s made but will keep wrapped at room temperature for up to 2 days; reheat briefly in a low oven to refresh.