STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This isn't bannock made by the Algonquin; it's bannock I made daily when travelling deep inside Algonquin Park. Unlike Cree (real Native) bannock; it doesn't use lard and isn't fried. This is possibly the simplest waybread you can make and when cooked over a fire it's one of the tastiest as well. It's surprisingly light and sweet with a thin crispy crust.”
READY IN:
10mins
SERVES:
4
YIELD:
2 sticks
UNITS:
US

Ingredients Nutrition

  • 2 cups flour (preferably fresh-ground)
  • 14 teaspoon baking powder
  • 14 teaspoon salt
  • water, enough to provide consistency (preferably lake or creek)

Directions

  1. I'll provide two versions - fire cooked (preferred) and pan-cooked.
  2. Fire-cooked: First; if you're making this in camp, it's best to use natural tools. Locate a flat rock (slate is best, of course), sheet of birch bark or similar flat surface. You can use a bowl or a frypan but it's not as much fun. :) Next, find a Y-shaped stick about 2 feet in length; fairly stout - the branches should be about the width of your thumb and should be about two fist-widths apart.
  3. Pre-mix the dry ingredients prior to departure. Don't worry; the seemingly miniscule amounts of salt and baking powder are more than enough.
  4. Pour a small mound of dry mixture onto your flat surface; add water a few drops at a time until a thick dough is formed. Keep adding mixture and water until all mixture is used (or until you have enough. If you're wise you'll carry a fairly large bag of mixture; enough for several days).
  5. Be careful - consistency is critical. The dough must be thick enough to braid. Add water slowly and add less than you think you need.
  6. Form dough into a ball and let it rise 10-15 minutes; use this to build up the fire to cooking temperature.
  7. Roll the dough into a 'Plasticene snake' about 2 inches across. Braid the snake around the ends of the Y-shaped stick tucking the ends in at the bottom. Then simply roast it in front of (not over) the fire, flipping every 1-2minutes until golden-brown. (If you hold it over the fire you'll cook it too fast).
  8. Let cool for a few seconds and tear pieces off. Serve with butter, but it's better dipped into meat juice. In winter, dip into white bacon fat and roast until the fat is brown - good fuel at 30 degrees below zero.
  9. Pan-cooked: Exactly the same preparation except add more water until it forms a very thick batter - twice the thickness of pancake batter. Let rise for 10 minutes. Pour into frypan and cook slowly until golden brown. Serve as above.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: