Bertha Skye's Recipes

Introduced by the Scottish settlers, Bannock was quickly adopted by Native people because it was tasty and easy to make. When Bertha was young, her family lived on a farm and never bought bread because the nearest store was 10 miles away. They ate home-baked Bannock for breakfast, lunch, or supper. Bertha learned to bake Bannock when she was 10 and has been making it for 60 years.

Yield: about 10 pieces

2-1/2 cups all-purpose flour 625 mL
1 tbsp baking powder 15 mL
1/4 tsp salt 1 mL
pinch baking soda pinch
2/3 cup buttermilk 175 mL
1/5 cup vegetable oil (approx) 50 mL

In a large bowl, combine flour, baking powder, salt and baking soda. Make well in centre and pour in buttermilk and 1/5 cup (50 mL) of oil. With a fork, toss gently, gradually incorporating dry ingredients until moistened. Gather together into ball with hands. Turn out onto lightly floured surface and knead about 10 times or until smooth and elastic.
Form dough into ball. Press down with hands to form disc about 1/2 inch (2 cm) thick. Using a 4-inch (10 cm) round cutter or empty, clean 19 oz (540 mL) can, cut out rounds, rerolling scraps and cutting more rounds.

Place on greased baking sheet. Brush tops with more oil. Bake in 400°F (200°C) oven for about 25 minutes or until tops are golden and bottoms sound hollow when tapped.

Double the ingredients for Bannock and combine dry ingredients as above. Whisk buttermilk with 1 egg; whisk in oil and 2 tbsp (30 mL) liquid honey. Pour into well in dry ingredients as above and toss with fork, gradually incorporating dry ingredients until moistened. Serve topped with whipping cream and cut up fresh fruit. Makes about 20 pieces.