Bannock – sometimes called frybread – has a long history in Canada, with a number of varieties that are unique to different Indigenous communities. While bannock generally consists of pan-fried dough, it can be made savoury or sweet, or incorporate other ingredients – like berries, which are one of chef and author Bill Jones’ favourite additions. Jones, who lives on Deerholme Farm in BC’s Cowichan Valley, is an avid forager who shares a number of recipes that incorporate local flora in the new updated version of his book The Deerholme Foraging Book: Wild Foods from the Pacific Northwest – among them this wild berry bannock recipe. Jones writes:
“I make a yeast bannock that has a soft springy texture when freshly pan-fried. I use a kitchen mixer with a dough hook to process the dough. If you do not have this tool, use a bowl and wooden spoon to get the mixture started, then knead to a smooth consistency with your hands. Traditionally, this dough is fried in oil or lard, but I like the results of using a little oil in a non-stick or cast-iron pan.”
Berry Bannock
Ingredients
- 1 tbsp instant yeast
- 1 cup warm milk see note
- 1 tsp honey
- 4 cups all-purpose flour
- 1 tsp salt
- 2 tbsp melted butter
- 1 cup water
- 1 cup dried or fresh berries blueberry, huckleberry, cranberry, etc.
- 2 tbsp grapeseed oil plus more for each batch
Instructions
- In a small measuring cup, combine the yeast, warm milk and honey. Allow to sit for 5 minutes to bloom the yeast.
- In the bowl of a mixer fitted with a dough hook, add the flour and salt. Add the milk and yeast mixture and the butter. Process on medium speed. Clean the sides of the bowl with a spatula to mix in the flour. With the machine running, add half of the water to the bowl and keep processing. If the mixture appears dry, keep adding water until a soft and moist dough is formed. It will usually take all of the water to make this happen.
- Transfer the moist dough to a floured surface. Sprinkle with the dried fruit and knead into the dough until a smooth texture is developed. Transfer the dough to a large plastic bag (I use zip-lock bags) and place in the refrigerator overnight to proof.
- The next day, remove the dough and place on a floured work surface. Divide the dough into 8 medium balls or 12 small balls. Flatten each ball with your hand and make a small, flat disc. Cover with a dry towel and let rest for 10 minutes.
- Preheat the oven to warm.
- Heat a skillet over medium and add the oil. Pan-fry the dough in batches, about 5 minutes per side. If the dough starts to scorch, flip and turn down the heat. The bannock will sound hollow when tapped when you are close to cooking through. Add more oil for subsequent batches. Transfer to a warm oven and repeat with the remaining dough. Serve warm.
Notes
