Oven Bannock
The same simple flour-and-fat bread as camp bannock, baked in a home oven instead of a fry pan, common on Yukon dinner tables.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •mixing bowl
- •baking sheet or cast iron skillet
- •oven
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 6 g
- carbs
- 34 g
- protein
- 5 g
- calories
- 210
Instructions
- 1
Preheat oven to 190°C and grease a baking sheet or skillet.
- 2
Whisk flour, baking powder and salt together.
- 3
Cut in the butter until the mixture is crumbly.
- 4
Stir in milk until a soft dough forms.
- 5
Shape into a round loaf about 3 cm thick and place on the prepared sheet.
- 6
Bake 22–25 minutes until golden and a skewer comes out clean.
- 7
Cool slightly before cutting into wedges.
Chef's tips
Score a shallow cross on top before baking so the loaf cooks through evenly and looks like a traditional round loaf when it rises.
Ingredient substitutions
- butter → vegetable oil or lard
- milk → water for a dairy-free version
Storage
Store wrapped at room temperature for up to 2 days.
Reheating
Warm slices in a 160°C oven for 5 minutes.
Common mistakes to avoid
- •Overmixing the dough, making it tough
- •Slicing before it cools, which crumbles the loaf
Serving suggestions
Cooked Oven Bannock?
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