Bannock with Berries
Classic bannock dough studded with blueberries or cranberries for a slightly sweet baked bread.
- Prep
- 12 min
- Cook
- 25 min
- Total
- 37 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •mixing bowl
- •baking sheet
- •oven
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 7 g
- carbs
- 36 g
- protein
- 4 g
- calories
- 230
Instructions
- 1
Preheat oven to 200°C and grease a baking sheet.
- 2
Whisk together flour, baking powder, sugar and salt.
- 3
Cut in the shortening until crumbly.
- 4
Gently fold in the frozen berries.
- 5
Stir in warm water until a soft dough forms, taking care not to overmix and crush the berries.
- 6
Shape into a round on the baking sheet and bake 20–25 minutes until golden.
- 7
Cool slightly before slicing.
Chef's tips
Toss frozen berries in a spoonful of flour before folding them in to help stop them sinking or bleeding into the dough.
Ingredient substitutions
- Blueberries → cranberries or raisins
Storage
Store cooled bannock wrapped at room temperature for up to 2 days.
Reheating
Warm slices briefly in a toaster oven.
Common mistakes to avoid
- •Overmixing and turning the dough purple
- •Using very wet thawed berries, making the dough soggy
Serving suggestions
Cooked Bannock with Berries?
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