oven bannock
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 6–8
Difficulty: ★☆☆☆☆ (Very Easy)
Course: Side | Bread
Cuisine: Indigenous Canadian / Scottish-Inspired
What Is Bannock?
Bannock is a flat, round, rustic bread that has been a staple in Indigenous and Scottish diets for generations. Traditionally cooked over an open flame or in a cast iron skillet, bannock has evolved over time — and the oven-baked version is now a widely loved and convenient way to prepare it.
Soft on the inside with a slightly crispy crust, this bread is versatile, filling, and made with simple pantry staples. Enjoy it fresh out of the oven with butter, jam, honey, or alongside stews, soups, and chili.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 cups | Can use half whole wheat for variation |
| Baking powder | 2 tbsp | Provides rise — no yeast needed |
| Salt | 1 tsp | Balances the flavor |
| Water or milk | 1 ⅓ cups | Milk makes it richer, water keeps it traditional |
| Oil or melted butter | ¼ cup | Adds tenderness and moisture |
Optional Add-ins (choose your style):
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2 tbsp sugar (for a slightly sweet version)
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½ cup cheddar cheese
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½ cup raisins or dried cranberries
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1 tbsp herbs (e.g., rosemary, thyme)
Equipment Needed
-
Large mixing bowl
-
Wooden spoon or spatula
-
9-inch round cake pan or cast iron skillet
-
Measuring cups and spoons
-
Oven
Time Breakdown
| Step | Time |
|---|---|
| Mixing & shaping dough | 10 minutes |
| Baking | 25–30 minutes |
| Cooling slightly | 5 minutes |
| Total Time | ~40–45 minutes |
How to Make Oven Bannock
Preheat Your Oven
Preheat oven to 400°F (200°C). Lightly grease a round baking dish, cast iron skillet, or baking sheet.
Mix the Dry Ingredients
In a large mixing bowl:
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Combine flour, baking powder, and salt.
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Whisk or stir with a wooden spoon until evenly blended.
Add any optional ingredients (cheese, herbs, sugar, raisins) now if desired.
Add Liquids
-
Pour in the milk or water and oil or melted butter.
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Stir just until a soft dough forms. Don’t overmix — you want a shaggy, slightly sticky dough.
If the dough feels too dry, add a tablespoon more milk or water at a time. If too wet, sprinkle in more flour.
Shape & Transfer to Pan
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Turn dough out into your greased baking dish or skillet.
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Press it down gently with your hands to spread it evenly and about 1 to 1½ inches thick.
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Use a knife to score the top (cut a shallow X or crisscross lines) — this helps with even baking and makes it easy to tear or cut later.
Bake
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Bake in the preheated oven for 25–30 minutes, or until:
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Top is lightly golden
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A toothpick inserted comes out clean
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It sounds hollow when tapped in the center
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For a crisper crust, bake the last 5 minutes uncovered or brush the top with a little melted butter.
Cool & Serve
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Let it rest in the pan for 5 minutes.
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Cut into wedges or tear apart and serve warm.
Serving Suggestions
| Pair It With… | Why It Works |
|---|---|
| Butter and Jam | Classic breakfast combo |
| Beef or Bison Stew | Traditional Indigenous pairing |
| Chili or Soup | Soaks up broth beautifully |
| Honey or Maple Syrup | Sweet and simple treat |
| Smoked Salmon or Meat | Rustic, protein-packed snack |
| Eggs and Sausage | Makes a great breakfast side |
Storage & Reheating
Refrigerate:
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Store cooled bannock wrapped or in an airtight container for up to 4 days.
Freeze:
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Wrap individual slices and freeze for up to 3 months.
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Reheat in the oven or toaster for best texture.
Reheat:
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Oven: 350°F for 8–10 mins
-
Toaster: Slices can be toasted like bread
-
Microwave: 15–20 seconds (may soften crust)
Nutritional Estimate (Per Slice, 1 of 8)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Carbohydrates | ~30g |
| Protein | ~4g |
| Fat | ~8g |
| Fiber | ~1g |
| Sodium | ~300mg |
Nutrition will vary depending on milk vs. water, and whether butter or oil is used.
