Bannock recipe

Everyone's bannock is different, says Candace Irvine. Which is one of the reasons she didn't mind
sharing her own recipe.

By Leah Gerber

Candace Irvine has been working with Neechi Commons, an aboriginal grocery store, restaurant & community hub in
Winnipeg, for ten years. Here she shares her secrets to Neechi's perfect bannock.

People often have their own bannock recipe. Where did you get yours from?
My recipe has been passed down from my mother. I believe she learnt it from her aunt. She learned most of her cooking
from her.

When do you normally like to make bannock?

I usually like to make bannock when we're having soup, or when it's a pot luck, or a family dinner. Like a family dinner-
me & all my sisters & all the kids getting together, you know? I usually make bannock.

Do you have any memories associated with bannock?

I remember when my mom first taught us. She had five of us girls lined up at her counter showing us how to make it. &
two of the girls couldn't make it. & even over the years they tried & tried to make it, & it never turned out for them. Some
people can make it, some people can't. It's funny because everyone says, “oh, can I get your recipe?” I say, “yeah, sure.”  &
they're like, “you're going to give your recipe out?” & I say, “no two people's bannock are the same.” A lot of times they're
very close, but I haven't tasted two bannocks that taste the same all this time. It's just different–like how you knead it, how
long you knead it… all different things like that come in to play.

What should people know about bannock?

I think it's healthier than bread, & it's easy to make. It's made of things that you have on hand all the time.

Neechi’s Bannock Recipe:

Makes one large loaf for a family

Ingredients:

4 ½ cups of flour
3 rounded tablespoons of baking powder
2 ½ cups liquid – usually milk & water mixed together
½ cup of canola oil

Directions:

You put the flour & the baking powder & you mix that. You make a well in the middle, then you put in the milk & water &
oil. When you're mixing that with your spoon, you kind of scrape it in, round & round.

After you get all that mixed up, you kneed it until it's kind of a smooth texture. Then you dump it on the table & kneed it
some more (you've floured the table under the dough so it doesn't stick).

Then you use your rolling pin, & roll it out until it's nice & smooth. & it's usually about an inch thick. Then you poke it
with a fork all over.

When I'm at home, I bake it at 350 degrees Fahrenheit for 25 minutes until it's nice & golden brown. & that's it, you've got
your bannock.