Thursday, June 20, 2013

bannock week in the library

As the term comes to a close, the grades 1-7 classes have been working on their final projects for our aboriginal studies. As part of our sharing of stories and artwork, we made bannock, a traditional bread of aboriginal peoples from across North America. Some sources cite the Scottish as bringing bannock to North America but there is evidence to support that for thousands of years before European contact, aboriginal groups used roots of plants to make a sort of pulp or dried flour to make bannock.

Bannock can be fried, baked or cooked over a campfire. Berries, herbs and dried fish can be mixed into the dough before cooking. In the library this week, divisions 1-9 enjoyed fried bannock and served with  smoked salmon and cream cheese, jam made from local berries and dried berries. Division 7 added some herbs that they grew in their classroom to their pieces of bannock. Division 9 got to try freshly picked salmonberries as a special treat!

Because SO many students asked for the recipe, I will post it here:

Bannock (adapted from various recipes)
3 cups All Purpose flour
1 tsp salt
1 tsp baking powder
Mix dry ingredients together and then mix in "fat" with your hands until mixture is crumbly.
2 Tablespoons solid vegetable shortening (or you could use lard)
Mix in about 1 cup of water, adding more if necessary to make a soft dough.
Heat vegetable oil to 375 degrees F.
Cut off small pieces of dough and flatten in to a disc shape and place in hot oil, cooking about 1-2 minutes per side until golden brown.

My family enjoys bannock when we are camping, cooked on a stick over the hot embers from our campfire.
~Ms Novakowski

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