Tuesday, October 28, 2014

Bannock - Native American Bread

Bannock is easy quick bread made with corn meal. This recipe comes from a here a website for Chippewa recipes. I was not sure how the bread was supposed to look so I went with the instructions and this is what I got.


The bread is a little dense but tasty.

You will need (for about 12)
For the batter
1 cup cornmeal
2 tbsp. oil
2 tbsp. honey or maple syrup
salt to taste
water as needed

2 tbsp. oil

In a bowl add all the ingredients except the water. Add enough water to make a thick batter.


Heat a pan on medium heat. Drop two or three blobs of batter a little over a tablespoon each on the pan. Drizzle a little oil on the sides. Cover and let them cook on low heat until brown.


Flip over and brown the other side. Take it off heat.


Soak it on paper towels.


Enjoy!

This is my entry for week 43 of the 2014 52 week challenge for the theme Native American.

1 comment:

  1. Lovely breads,that too no yeast,simple in preparation

    ReplyDelete

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