Native Americans Buttermilk Bannock Food

BANNOCK

Bannock image

Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor.

Provided by Carol

Categories Bread Quick Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 5

Ingredients

3 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
¼ cup butter, melted
1 ½ cups water

Steps:

Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 24.5 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 465.5 mg, Sugar 0.1 g

BUTTERMILK BANNOCK

Buttermilk Bannock image

Yummy Scottish bread. Great flavor and naturally low fat! Great bread for sweet or savory uses. I posted this recipe for the Zaar World Tour 2005- Scotland. This recipe was modified by me after experimenting with a recipe by the same name found on page 331 of "Prairie Home Cooking" by Judith M. Fertig, which reads... "This is a simple bread of the dispossessed. Brought to Canada by the Scots who were displace3d from their lands during the infamous 'clearances' of the late 1700's. Bannock would eventually become one of the first breads that Native Americans learned to make when they were confined to reservations in the prairie states......" I pride myself on being both Scottish and American Indian as well as a pretty good genealogist and a history buff. This recipe was well-researched before posting to Zaar as such.

Provided by Mamas Kitchen Hope

Categories Breads

Time 55m

Yield 1 loaf, 24 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups whole wheat flour, sifted
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup buttermilk, plus
2 tablespoons buttermilk, if needed

Steps:

Using a wooden or strong spoon mix all dry ingredients together and add 1/4 c buttermilk, adding up to 2T more if needed to make a soft dough.
Shape dough into a round and place on a lightly floured baking sheet.
Cut an X into the top with a very sharp knife.
Spray a piece of foil large enough to cover bread with cooking spray or oil and place over bread.
Bake for 30 minutes at 425 degrees, remove foil and return to oven until top is browned, about 10 minutes.
Cool on wire rack.

Nutrition Facts : Calories 26.9, Fat 0.2, Cholesterol 0.1, Sodium 127.5, Carbohydrate 5.6, Fiber 0.9, Sugar 0.2, Protein 1.1

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