Bannock is a traditional Canadian bread that I was introduced to camping in Algonquin Park as a child. It requires no egg or dairy, so the dry mix can easily be carried in your pack with a small portion of oil to make fresh bread at the campsite. It may have originated from a Scottish recipe introduced by early settlers, but it was quickly adopted by many First Nation communities and has become a part of true Canadiana. I’ve used rendered duck fat and added fresh thyme, but any oil or fat can be substituted. Olive oil and fresh rosemary, or butter and sage would make a delicious alternative. The easiest method is to bake the bannock in an oven, but the dough can also be pan fried in oil or baked in a skillet to create a pull-apart bread. For Wassail at Trail Estate Winery, the raw dough was wrapped around sticks and roasted over an open fire – the ultimate bannock experience!
Bannock with Duck Fat and Fresh Thyme
Yields 15 pieces
- 3 cups flour
- 1 tbsp baking powder
- 1 ½ tbsp sugar
- ½ tsp salt
- 2 tsp chopped fresh thyme
- ½ cup duck fat
- 1 cup water
- Preheat oven to 350 F and line a large baking sheet with parchment paper.
- Combine flour, baking powder, sugar, and salt in a large mixing bowl.
- Add thyme, duck fat, and water. Stir until a dough forms.
- Remove dough and knead until smooth. Add a small amount of water if too dry.
- Portion dough into about 15 balls, 2″ in size. Pat dough flat in the palms of your hands to form a disc. Use your thumb to create a hole in the centre of the disc.
- Place on baking sheet and baking for about 20 minutes, or until the bottoms are golden brown and the bannock is cooked through.