Bannock bread originated in Scotland and is a flat, often unleavened bread, sometimes described as a giant scone. Bannock is most commonly made of oats, as in this recipe, but can also be made with flour, barley, and even ground dried peas. Scottish explorers brought bannock bread to North America, and today it is mainly associated with Canadian Native Americans and is a popular bread to make during wilderness activities.
This recipe for bannock bread, which has its origins in Acadia (now Nova Scotia), is a crumbly loaf that can be mixed in five minutes. The bread is baked in a pie plate and then cut into wedges, much like scones or a soda bread. The sugar makes this an excellent breakfast bread, but feel free to cut the sugar down to a tablespoon or two for a more savory bread.
- Preheat the oven to 400 F. Grease a pie plate with the oil.
- Mix the flour, oats, sugar, baking powder, and salt in a large bowl until well combined.
- Add the melted and cooled butter and stir just until mixed. Add the 1/2 cup water and stir just until blended; don't overmix or the bread will be heavy. Small lumps are okay as long as the flour is absorbed into the dough.
- Place the dough on the pie plate. Lightly flour your hands and gently pat the dough evenly onto the plate. Score the dough into 8 wedges to make cutting easier when the bread is done. Bake in the oven for 30 minutes or until light golden brown and slightly darker around the edges.
- Cut into 8 pieces and serve with butter, jam, syrup, and/or honey.
This is a good recipe to use to teach kids how to bake, as the dough is simple to make and is just patted into a pie plate—there is no rolling or cutting. The texture is a bit like shortbread, and it's a perfect breakfast for kids and adults on the go. Also, consider serving it for dessert when you are in the mood for something that isn't too sweet.