Best 4 Native Americans Buttermilk Bannock Recipes
Native Americans have a rich culinary tradition that has been passed down through generations. One of their most iconic dishes is buttermilk bannock, a simple yet delicious flatbread that is a staple in many Native American households. Made with just a few basic ingredients, buttermilk bannock is easy to make and can be enjoyed for breakfast, lunch, or dinner. Whether you are a seasoned cook or a novice in the kitchen, this guide will provide you with all the information you need to create the perfect buttermilk bannock, ensuring that you can enjoy this traditional Native American dish in the comfort of your own home.
Here are our top 4 tried and tested recipes!
BANNOCK
Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
- Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
- Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 24.5 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 465.5 mg, Sugar 0.1 g
BANNOCK II
This is a recipe from my friend - her Mom makes the best bannock ever using this recipe.
Provided by Mia
Categories Bread Quick Bread Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
- Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 48.6 g, Fat 9.7 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 338.7 mg, Sugar 0.2 g
BUTTERMILK BANNOCK
When I was a little girl, we used to make bannock over the fire. I loved it. My Mom hated it. Which made me love it even more!
Provided by Saturn
Categories Breads
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir flour, baking powder, salt, baking soda and raisins together.
- Separately, fork-blend eggs and buttermilk, then add to dry ingredients.
- Stir until sticky batter is formed.
- Scrape batter onto well-floured surface and knead lightly.
- Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray.
- Mark a cross in the center, using a sharp knife.
- Bake uncovered in preheated 350-degree oven for about 1 1/4 hours.
- Wait 10-15 minutes before attempting to remove bread from casserole and then cool on wire rack.
- If desired, cut loaf into quarters and then slice thinly.
Nutrition Facts : Calories 425.8, Fat 3.1, SaturatedFat 1, Cholesterol 73, Sodium 818.4, Carbohydrate 86.3, Fiber 3.1, Sugar 17.6, Protein 13.5
BUTTERMILK BANNOCK
Yummy Scottish bread. Great flavor and naturally low fat! Great bread for sweet or savory uses. I posted this recipe for the Zaar World Tour 2005- Scotland. This recipe was modified by me after experimenting with a recipe by the same name found on page 331 of "Prairie Home Cooking" by Judith M. Fertig, which reads... "This is a simple bread of the dispossessed. Brought to Canada by the Scots who were displace3d from their lands during the infamous 'clearances' of the late 1700's. Bannock would eventually become one of the first breads that Native Americans learned to make when they were confined to reservations in the prairie states......" I pride myself on being both Scottish and American Indian as well as a pretty good genealogist and a history buff. This recipe was well-researched before posting to Zaar as such.
Provided by Mamas Kitchen Hope
Categories Breads
Time 55m
Yield 1 loaf, 24 serving(s)
Number Of Ingredients 5
Steps:
- Using a wooden or strong spoon mix all dry ingredients together and add 1/4 c buttermilk, adding up to 2T more if needed to make a soft dough.
- Shape dough into a round and place on a lightly floured baking sheet.
- Cut an X into the top with a very sharp knife.
- Spray a piece of foil large enough to cover bread with cooking spray or oil and place over bread.
- Bake for 30 minutes at 425 degrees, remove foil and return to oven until top is browned, about 10 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 26.9, Fat 0.2, Cholesterol 0.1, Sodium 127.5, Carbohydrate 5.6, Fiber 0.9, Sugar 0.2, Protein 1.1
Tips:
- To make the fluffiest bannock, use buttermilk that is at room temperature.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter. Overmixing will make the bannock tough.
- If you are using a griddle, make sure it is well-greased before cooking the bannock. A non-stick griddle is ideal.
- Cook the bannock over medium heat. If the heat is too high, the bannock will burn on the outside before it is cooked through.
- Flip the bannock only once. Flipping it too often will make it tough.
- Serve the bannock warm with your favorite toppings. Some popular toppings include butter, honey, syrup, and fruit.
Conclusion:
Buttermilk bannock is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized with a variety of toppings. Whether you are a fan of traditional Native American cuisine or simply looking for a new bread to try, buttermilk bannock is sure to please.
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