Baked Bannock, a variant of the traditional frybread, is a hearty, oven-baked delight that resonates with the history and simplicity of Indigenous cuisine. This wholesome bread is a testament to the adaptability and resourcefulness of Indigenous peoples, becoming a comforting staple in many homes. Our Bangin' Bannock Mix provides the perfect foundation for this easy-to-make, yet deeply satisfying bread.
Baked bannock has been a symbol of hospitality and kinship, often accompanying meals during large gatherings and quiet evenings alike. Its versatility and ease of preparation have made it a beloved recipe, passed down and cherished across many generations.
Prepare the Mix: Preheat your oven to 350°F (175°C). In a large bowl, pour in the Bangin' Bannock Mix, reserving 1/4 cup for later.
Combine Wet Ingredients: To the mix, add 1 cup of lukewarm water, 1 egg, and 1/4 cup of oil. Stir the ingredients until fully combined into a sticky dough.
Ready the Pan: Lightly dust the bottom of your baking pan with some of the reserved dry mix. Transfer the sticky dough onto the pan, and gently coat the exterior with the remaining dry mix.
Bake to Perfection: Flatten the dough to about 1 inch thick. Place in the preheated oven and bake for 30-35 minutes, or until the bannock is golden and cooked through.
Add the Final Touch: If you choose, brush the warm baked bannock with a little butter for a soft, flavorful crust.
Recipe Note
Your dough will be sticky, no kneading necessary, just mix and transfer to baking pan.
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We'd like to acknowledge the unceded traditional territory of the Skwxwú7mesh (Squamish), xʷməθkʷəy̓əm (Musqueam), and Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) Nations in which we occupy, and give thanks. We'd like to acknowledge the Treaty 4 Territory, the traditional and ancestral lands of the nêhiyawak (Cree), Anihšinapêk (Saulteaux), Dakota, Lakota, and Nakoda Nations, and the homeland of the Métis/Michif peoples.
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