Bannock Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the bannock.

Water: Combines with the dry ingredients to form the dough.

Vegetable oil: Used for frying the bannock, giving it a crispy exterior.

When mixing the dough, be careful not to overwork it. Over-kneading can make the bannock tough. Aim for a smooth, cohesive dough that is still slightly sticky to the touch.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the bannock healthier while maintaining a similar texture.

• baking powder - Substitute with baking soda and vinegar: Use ¼ teaspoon of baking soda and ½ teaspoon of vinegar to create the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and contains trace minerals.

• water - Substitute with plant-based milk: Using almond milk, soy milk, or oat milk can add a richer flavor and additional nutrients.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and a different texture to the bannock.

• Allow the bannock to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each piece of bannock individually in plastic wrap or aluminum foil. This helps maintain freshness and prevents them from sticking together.
• Place the wrapped pieces in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and air.
• Store the container or bag in a cool, dry place if you plan to consume the bannock within 2-3 days. For longer storage, place it in the refrigerator, where it can last up to a week.
• For freezing, ensure the bannock is wrapped tightly to prevent freezer burn. Place the wrapped pieces in a resealable freezer bag, removing as much air as possible before sealing.
• Label the bag with the date to keep track of storage time. Frozen bannock can be kept for up to 3 months.
• To reheat, thaw the bannock at room temperature or in the refrigerator. Once thawed, warm it in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Alternatively, reheat the bannock in a microwave by wrapping it in a damp paper towel and microwaving on medium power for 20-30 seconds. This helps retain moisture and prevents it from drying out.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the bannock in aluminum foil to prevent it from drying out.
  3. Place the wrapped bannock on a baking sheet.
  4. Heat for about 10-15 minutes, or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over low to medium heat.
  2. Add a small amount of vegetable oil or vegan butter to the skillet.
  3. Place the bannock in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until warmed through.

• Microwave Method:

  1. Place the bannock on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on medium power for 30-60 seconds, checking halfway through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the bannock directly on the rack or on a small baking tray.
  3. Heat for about 5-10 minutes, or until warmed through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the bannock in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until warmed through.

• Mixing bowl: A large bowl used to combine the flour, baking powder, and salt, and to mix in the water to form the dough.

• Measuring cups: Essential for accurately measuring the flour and water to ensure the correct dough consistency.

• Measuring spoons: Used to measure the baking powder, salt, and vegetable oil precisely.

• Wooden spoon: Handy for mixing the ingredients together before kneading the dough.

• Frying pan: Used to heat the vegetable oil and fry the dough portions until they are golden brown.

• Spatula: Useful for flipping the dough pieces in the frying pan to ensure even cooking on both sides.

• Knife: Helps to divide the dough into small portions before flattening them.

• Rolling pin: Optional, but can be used to flatten the dough portions evenly.

• Paper towels: Placed on a plate to drain excess oil from the fried bannock pieces.

• Plate: For serving the warm bannock once it is cooked.

Pre-mix dry ingredients: Combine the flour, baking powder, and salt in advance and store in an airtight container.

Use a stand mixer: Save time by using a stand mixer to combine the dough ingredients instead of mixing by hand.

Preheat the pan: Start heating the vegetable oil in the frying pan while you knead the dough.

Batch frying: Flatten and fry multiple pieces of dough at once to reduce cooking time.

Quick kneading: Knead the dough just enough to combine ingredients, avoiding over-kneading.