This Bannock Bread recipe is just like the Traditional Canadian bread they used to make and eat back in the 19th Century. If you want to know more about the origins of Bannock Bread check out this article on the history of bannock.
Just like most old recipes, this bannock bread is super easy to make. While you can easily make it by hand, I like to use my stand mixer to mix the dough ingredients.
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But if you want to make it like they used to back in the old days, you will need to use your hands!
You can shape the dough into any shape before baking but if you are trying to make it just like they did back in the day you want to shape the bread dough like a big hockey puck or a thick frisbee. If you make it too thick it might take a little longer for it to cook.
Just like other quick bread recipes I have posted before like my traditional soda bread recipe, I love bread recipes like this one as there is no proofing or rising required as this recipe does not call for any yeast.
This means that this bread recipe can be made in less than an hour!
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“A perfect large bannock. Thanks for the recipe.“
– Émilie
This baked bannock bread can be served warm or at room temperature. It is typically served with any kind of jam or jelly but you can eat it however you want. My wife likes it warm with a little butter.
If you make homemade bread often you will notice that this bread dough is very sticky. Almost like something is not right with the dough mixture.
Don’t worry though, you can add a little All Purpose Flour to make it manageable but it will turn out.
As you can see from the comments below some felt strongly this was not traditional as I did not use lard. Lard, while available, is not as widely used as it used to be. Common substitutes include vegetable oil/olive oil, butter and vegetable shortening.
If you want to make this bannock bread recipe with lard, I would suggest using a generous 1/4 cup of lard (but less than 1/3 cup).
Gather your Ingredients
You will need the following ingredients to make this Traditional Canadian Bannock Bread recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- All Purpose Flour – I mostly use King Arthur but use what you got (no affiliation)
- Baking Powder – helps the bread rise
- Milk – I use 2% milk
- Vegetable Oil – you can also use canola oil or olive oil
How to Make Traditional Canadian Bannock Bread
- Preheat the oven to 400°F.
- In a large bowl, mix together flour, baking powder, milk and oil. Stir until dough comes together in a ball. The dough will be very sticky at this point. You can add a little more all purpose flour but do not overmix the dough.
- Shape the dough into a rough oval or circle. Place on a parchment-lined baking sheet.
- Bake for 35-45 minutes or until it is a beautiful golden brown. A toothpick should come out clean.
Traditional Canadian Bannock Bread
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Ingredients
- 6 Cups All Purpose Flour
- 6 Tbsp Baking Powder
- 3 ½ Cups Milk, warmed
- ¼ Cup Vegetable Oil
Instructions
- Preheat the oven to 400°F.
- In a large bowl, mix together flour, baking powder, milk and oil. Stir until dough comes together in a ball. The dough will be very sticky at this point. You can add a little more all purpose flour but do not overmix the dough.
- Shape the dough into rough oval or circle. Place on a parchment lined baking sheet.
- Bake for 35-45 minutes or until it is a beautiful golden brown. A toothpick should come out clean.
I followed the directions exactly and my bannock came out thick and very tasty. I added two tablespoons of butter, cut into 6 pieces and pressed onto the top of dough. Half way through i flipped it.
I wish I could leave a photo.
Dough was sticky, as mentioned, but certainly NOT SOUPY. Came out great, thank you!