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NativeTech: Indigenous Food and Traditional Recipes
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Category : Grains & Breads       Region : Northeast ~ Great Lakes       Rating : 5
Ojibwa Bannock

Contributor : Added by Administrator

Tribal Affiliation : Lac Seul Band in Ontario, Canada but I live in Bear, Delaware USA

Orgin of Recipe : Offered by Judith (Keesic) Martin... who learned this from My Gookum and mother

Type of Dish : Contemporary & Traditional

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Ingredients

  • 1 tsp. salt
  • 4 Tbs. fat (animal lard or shortening)
  • 4 Tbs. baking powder
  • 4 cups flour
  • 2 cups water

Directions

Preheat oven to 350 degrees.
Grease a 9x12 (rectangle) cake pan
Stir flour, baking powder, and salt together thoroughly.
Cut in (room temperature) fat to flour mixture until pea sized lumps are formed in flour. Make a "lake" in the flour and pour water in your "lake." Mix gently with fork until a nice and sticky dough is formed. Place in greased pan. Pat down with hands softly.
bake in oven for about an hour and a half or until cooked in middle. A nice golden brown color should be on top.
Important!! place out of pan on towel, leaned up on its side against a pot to cool. (Gookums instructions!)
Break pieces off with hands and eat with butter, lard, or margarine.

Note: My family loves this bread. My auntie Keesic makes it with raisins or dried blueberries stirred into mixture before baking. A very traditional recipe for northwoods natives who use cook out-of-doors allot. They would use a frypan on the fire and flip the bread to cook both sides. My Father who is 100 percent Ojibwa loves to eat bannock sandwiches with a slice of lard and sweet onion.



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