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Free images related to World Cultures
Making Bannock
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Bannock

Bannock is a type of flat bread thought to have been baked since the time of the Druids.  It was brought to North America by early settlers and used to nourish voyageurs, settlers and First Nations peoples.  It was made with whatever ingredients were available including cornmeal, flour, rolled oats, wheat bran, lard, eggs, blueberries, molasses or sunflowers.  

Bannock is also known as "fry bread, galette (or gellette) muqpauraq, skann/scone, or Indian bread".   It was the Selkirk Settlers that referred to their biscuit as bannock and that seems to be the term most often used.  

In Scotland, the tern "scone" is used to describe the triangular wedges cut from a large round bannock.  The word "bannock" comes from the Latin word "panicium" which means "baked dough" or from "panis" which means "bread".  

In the mid 1800's, salt, butter, buttermilk, baking soda or powder was added.  At the time, it was also known as "bush bread, trail bread or grease bread."

Bannock is also a big part of of the North American Native cuisine.  The Inuit/Eskimos of Canada and Alaska as well as the First Nations of the rest of Canada, the Native Americans in the United States and the Métis, enjoy bannock as part of the diet. 

Indigenous North Americans prepared their bannock using white or whole wheat flour, baking powder, sugar, lard, milk or water.  Spices and fruits could also have been added.  The bannock at the time was fried in some type of fat, baked in an oven, or cooked on a stick.

Did you know....

that there is a group of indigenous people of the Great Basin known as the Bannock tribe of the Northern Paiute.  Their traditional lands include southeastern Oregon and Idaho, western Wyoming and southwestern Montana.  The Bannock and Northern Shoshone tribes merged and they are today known as the Shoshone-Bannock.

 

Campfire Bannock Recipe

(The dry mix will make 9-10 individual bannocks.)

Dry Mix

 

3 cups of all-purpose flour

2 Tbsp. baking powder

2 Tbsp. brown sugar

1/2 tsp. salt

Mix together well all the ingredients for the dry mixture.

 

For individual bannocks....

1/3 cup of dry mix

1 1/2 tsp. butter or margarine

1 Tbsp. + 1/2 - 1 tsp. water

 

Measure the allotted amount of dry mix and butter/margarine into a small.  Mix the dry mixture and butter/margarine with a fork until all the butter is in small and crumbly.  Slowly add the first tablespoon of water and knead thoroughly until the dough feels soft.  It may seem like you don't have enough water, but keep working the dough until it holds together.  If you really need more moisture, add the extra 1/2-1 tsp of water as needed until all of the dry mix has been absorbed.

Option 1:  Wrap the bannock batter around the end of a green stick (think of roasting a marshmallow).  Knead it well so it stays around the stick.  Cook over coals for about 10 minutes, rotating often.

Option 2:  Grease a sheet of aluminum foil.  Flatten the ball of dough into a "thick pancake" shape and wrap in foil.  Place in the glowing embers of a campfire for about 10 minutes, rotating throughout the baking time.  Check if the bannock is done by opening the foil package.  The outside should have a golden crust.

Eat the bannock as is, or add some butter, jam or honey.  Mmmmmm!

To use this recipe in a classroom setting, an outdoor BBQ, grill, or kitchen stove are suitable for baking the bannock as well.

 

 

Bannock Making - 1
Measuring butter/margarine.

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Bannock Making - 5
Measure correct amount of dry mix.

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Bannock Making - 2

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Bannock Making - 3
Mix butter and dry mix until crumbly.

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Bannock Making - 4

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Bannock Making - 6
Form mixture into pancake-like shape.

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Bannock Making - 8

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Bannock Making - 9

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Bannock Making - 7
Place formed bannock into a tin-foil package.

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Bannock Making - 10
Place wrapped bannock packages on hot coals.

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Bannock Making - 11

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Bannock Making - 12

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Bannock Making - 13
Remember to turn foil packages often.

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Bannock Making - 14

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Bannock Making - 15
A perfect bannock with golden edges.

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Bannock Making - 16
This little fella was waiting for his bannock to cool.

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Bannock Making - 17
A little burnt - not enough rotation.

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Bannock Making - 18

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World Cultures

 

"People of 
different religions 
and cultures 
live side by side
 in almost every part|
of the world, 
and most of us have overlapping identities 
which unite us 
with very different groups.  
We can love what we are,
 without hating what 
- and who - 
we are not.  
We can thrive 
in our own tradition, 
even as we learn 
from others, 
and come to respect 
their teachings."

~Kofi Annan ~
former 
Secretary-General 
of the United Nations

 



 

"Preservation of 
one's own culture 
does not require
 contempt 
or disrespect
 for other cultures."

~ Cesar Chavez ~
American Activist 
and Labour Organizer.  
Founder of the National Farm Workers Association
(1927-1993)

 


 

 

"It is the mark 
of the cultured man 
that he is aware 
of the fact 
that equality 
is an ethical 
and not a biological principle."

~ Ashley Montagu ~
British-American anthropologist
1905 - 1999

 

 

"We may have 
different religions, 
different languages, 
different coloured skin, 
but we all belong 
to one human race."

~ Kofi Annan ~
Ghanian Diplomat, 
7th UN Secretary-General, 
2001 Nobel Peace Prize Winner

 

 

"We have 
the ability to achieve, 
if we master 
the necessary goodwill,
 a common global society 
blessed with a shared culture 
of peace 
that is nourished by 
the ethnic, 
national and 
local diversities
 that enrich our lives."

~ Mahnaz Afkhami ~
Iranian-American 
Human rights activist.

 

 

 

"Difference 
is of the essence 
of humanity.  
Difference
 is an accident of birth 
and it should therefore 
never be the source
 of hatred 
or conflict.  
The answer to difference
 is to respect it.  
Therein lies a most 
fundamental principle of peace:  respect for diversity."

~ John Hume ~
Irish Politician, 
1998 Nobel 
Peace Prize Winner, 
1999 Defender of 
Democracy Award, 
2001 Gandhi Peace Prize

 

 

 

 

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