Bannock Recipe




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Bannock Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



These bread recipes are part of our collection of over 60,000 recipes.

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Bannock

 

Ingredients

1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup rolled oats
2 tbsp sugar, granulated
2 tsp baking powder salt
2 tbsp butter, melted
1/3 cup raisins, optional water; approx,



 

Preparation

For plain bannock, omit rolled oats and increase the all purpose
flour to 1 cup.... Stir together flours, oats, sugar, baking powder
and salt. Add melted butter, raisins (if using) and water, adding
more water if needed to make sticky dough. With floured hands, pat
into greased pie plate. Bake in 400F oven for 20 to 25 minutes or
until browned and tester comes out clean. Cut into wedges. SERVES:6
VARIATIONS: In place of raisins add chopped dried apricots or fresh
berries.(Blueberries are terrific if one is camping in northern
Ontario in August.)

 

 

Servings: 6