Lysanne O’Bomsawin’s Oven Bannock

Name: Lysanne O’Bomsawin’s Oven Bannock
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 bread (4 to 6 servings)
Ingredients: 2 cups (300 g) self-raising cake and pastry flour (see note); 2 tbsp unsalted butter, softened; 1 cup (250 ml) water

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Preparation 15 min
Cooking 20 min
Makes 1 bread (4 to 6 servings)

"In Indigenous communities, this bread is an essential part of our diet. It's very comforting. We can enjoy it with jam for breakfast, or with soup come dinnertime. It's made from a prepared flour that already contains salt and baking powder; just add butter to form the dough. It's an extremely simple and approachable bread that doesn't even require kneading."— Chef, Lysanne O’Bomsawin

Vegetarian
Nut-free
Lactose-free
Egg-free

Ingredients

- 2 cups (300 g) self-raising cake and pastry flour (see note)
- 2 tbsp unsalted butter, softened
- 1 cup (250 ml) water

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Place the flour and butter in a bowl. With your hands, incorporate the butter into the flour.
- Form a well at the centre of the flour mixture. Gradually incorporate the water, stirring with a fork. Once the dough becomes too thick to work with the fork, continue with your fingertips and then your hands until the dough is smooth. Do not knead the dough.
- Place the dough on a lightly floured or parchment paper-lined baking sheet. With moistened hands, flatten the dough until 3/4 inch (2 cm) thick.
- Bake for 20 to 25 minutes or until the bannock is slightly golden. Slice the warm bannock or tear into pieces. Serve with butter, if desired.

Note from Ricardo

Self-raising flour contains 1 1/2 tsp baking powder and ¼ tsp salt per 1 cup (250 ml) flour. Brodie XXX brand self-raising flour is available in most grocery stores. Instead, you can combine 2 cups (300 g) unbleached all-purpose flour with 1 tbsp baking powder and 1/2 tsp salt.

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