Bonnie Masuskapoe grew up having bannock with every meal, her favourite being buttered bannock with moose nose soup or dry meat soup. Today, Masuskapoe helps facilitate programs and tours at Wanuskewin Heritage Park, including a bannock bake. Adopted from Scottish people, she said cattail pollen and ground-up plant roots, as well as ashes, were used before the introduction of flour and baking powder for bannock on the Prairies.
Every family has their own style – flat or fluffy, salty or sweet – but “the one thing every professional bannock eater will tell you is their grandma makes the best,” Masuskapoe said. A cup or two of raisins were added for special occasions, a favourite of Masuskapoe’s kohkom as raisins were considered a treat. At Wanuskewin, fried bannock is tossed into a bowl of cinnamon and brown sugar.
Ingredients
| 6 |
|
cups flour |
| 2 |
|
tablespoons baking powder |
| 1 |
|
teaspoon salt |
| 1 |
|
teaspoon sugar |
| 2 |
|
cups water |
| 6 |
|
tablespoons vegetable oil |
Directions
In a large bowl, combine the first four ingredients. Make a hole in the middle of the dry ingredients and add the water and vegetable oil. Mix well until the dough is formed. Knead until the dough is soft and only slightly sticky. Let sit for about 10 minutes, then roll the dough onto a lightly floured cookie sheet. Pierce the surface of the dough with a fork in several places. Bake at 350 for 20 to 25 minutes or until golden brown. Cut into squares and serve.
Baked-style bannock can also be cooked by wrapping dough around a stick and roasting over a fire. To make fried bannock, omit the oil from the dough and fry pieces in oil until golden brown.
Recipe courtesy of Bonnie Masuskapoe/Wanuskewin Heritage Park
