This quick, biscuit-like bread is a favorite back home. It is pairs great with soups, stews, and chilis, which makes it great for these long winter months. Try it on its own with a bit of butter or add honey for a sweet treat.
This one is a standard at home – everyone had a grandma, auntie, or mom who made bannock and might even brawl over whose was best. I dare not say “whose recipe was best” because many of those grandmas, aunties, and moms didn’t use a recipe. This is one of those “handful of flour, splash of oil, and some milk” recipes. In fact it feels a little bit taboo to have a written recipe (forgive me, bannock purists). Unfortunately, when you are calculating nutrition, a “handful of flour, splash of oil, and some milk” doesn’t work too well. So I measured and wrote it out and ran the numbers – all so we could know there’s only 19 mg sodium per serving in this revamped version. [To everyone back home – no it won’t taste just like your grandma’s, but is a really yummy swap for the much higher sodium original, which packs about 438 mg in the same serving size.]
This bread comes together very quickly – you start with the dry ingredients in a bowl.
Next you add a bit of oil and enough milk to make a biscuit-like dough.
Then all you need to do is flatten it on a pan (coated in cooking spray or topped with parchment paper) and bake. When it is golden brown, you just take it out and tear it into pieces (you could cut it too, but where’s the fun in that?).
Bannock (Quick Bread)
SODIUM COUNT: 18.6 mg per serving; 149 mg in the entire batch
- 2 ¼ cups flour
- 2 ¼ tsp sodium-free baking powder
- 1 Tbsp granulated sugar
- 18 Tbsp milk (1 cup plus 2 tablespoons)
- 1 Tbsp oil
Preheat the oven to 350°F.
In a medium bowl, mix together the dry ingredients.
Make a well in the flour mixture. Pour in the milk and oil, stir until combined. The dough should be similar consistency to a biscuit dough. If you need a little more (or less) milk, adjust as necessary.
Prepare a baking sheet by spraying it with cooking spray or lining it with parchment paper. Spread the dough onto the baking sheet until it is about 1” thick. The dough will rise while cooking.
Bake the bread in the preheated oven for about 40 minutes or until it is lightly browned.
Serve with butter (and honey).
Yield: 8 servings, about 3 ounces each
Sodium: 18.6 mg, Calories: 165.5, Total Fat: 2.6 g, Saturated Fat: 1.2 g, Cholesterol: 1.4 mg, Carbohydrates: 30.1 g, Fiber: 1.0 g, Sugar: 1.7 g, Protein: 4.8 g.