Oven Bannock
A simple baked flatbread of flour, baking powder, fat and water, baked until golden and split for butter or jam.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •mixing bowl
- •baking sheet
- •oven
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 7 g
- carbs
- 32 g
- protein
- 4 g
- calories
- 210
Instructions
- 1
Preheat the oven to 190°C and grease a baking sheet.
- 2
Whisk the flour, baking powder, salt and sugar together in a large bowl.
- 3
Cut the lard into the dry ingredients until the mixture looks like coarse crumbs.
- 4
Stir in the warm water just until a soft dough forms; do not overmix.
- 5
Shape the dough into a round loaf about 3 cm thick and place on the sheet.
- 6
Bake for 25 minutes until golden and a skewer comes out clean.
- 7
Brush the top with butter while warm and let cool slightly before slicing.
Chef's tips
Handle the dough as little as possible for a tender crumb, and use a hot oven so the bannock rises quickly before the baking powder loses strength.
Ingredient substitutions
- lard → vegetable oil or margarine
- all-purpose flour → half whole wheat flour for a heartier loaf
Storage
Wrap cooled bannock and keep at room temperature for up to 2 days.
Reheating
Warm slices in a 150°C oven for 5–10 minutes or toast lightly.
Common mistakes to avoid
- •Overworking the dough makes it tough
- •Oven too cool leaves the centre doughy
Serving suggestions
Cooked Oven Bannock?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
