This is Manitoba’s Red River Bannock, a real pioneer recipe from Scottish prairie settlers. I found the recipe in “Cowboy and Ranch Cooking” – a little gem of a hand-written booklet that’s been photocopied, bound and sold in a Manitoba hunting shop in the early 90’s. It ended up in a thrift store in my neighborhood. I love coming across stuff like this.
The bannock is very easy to make when you simply don’t have the time, or sheer will to stop by the store and pick up bread. It was perfect, because it’s been those sort of couple of days around here. The bannock makes for a great breakfast meal, just warm it up if using the following day. It goes great with jam, butter and fresh coffee.
3 cups all purpose flour, or 1/2 all purpose, 1/2 whole wheat pastry flour
2 tbs baking powder
1 tbs sugar
1 tsp salt
1/2 cup raisins or nuts
1/2 cup butter, cubed
1 1/4 cups cold water (approx)
Preheat the oven to 425F
In a large bowl, mix the flour, baking powder, sugar, salt and raisins (or nuts). Using your fingertips, cut in the butter until the mixture is crumbly. Add enough water to make a soft dough that holds together. Knead about 10 times to form a ball, then put on a parchment-lined cookie sheet and press down to flatten into a 1 inch thick circle. Score 8 wedges on the surface of the dough. Bake for about 30 minutes, or until golden brown. Cool on a wire rack.
Serve warm, cut into wedges.