raisin bannock

Prep Time: 10 minutes
Cook Time: 20–25 minutes (baked) or 10–15 minutes (fried)
Total Time: 30–35 minutes
Yield: 1 round loaf or 6–8 wedges
Difficulty Level: Easy
Dietary Info: Dairy-optional, egg-free, nut-free

Overview

Raisin Bannock is a simple, hearty quick bread traditionally made with flour, baking powder, and water or milk. This version adds raisins for a touch of natural sweetness. It can be pan-fried, baked, or even cooked over a fire, making it incredibly versatile. Bannock has deep roots in Indigenous and Métis communities, where it has been adapted in countless delicious ways.

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 2 tablespoons sugar (optional but enhances flavor with raisins)

• 1/2 cup raisins (or more, to taste)

• 1/4 cup lard, butter, or oil (plus extra for pan if frying)

• 3/4 cup water or milk (start with 2/3 cup and add more if needed)

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.

2. Add raisins and toss to coat with flour (this keeps them from sinking).

3. Cut in the lard, butter, or oil using a fork or your fingers until the mixture resembles coarse crumbs.

4. Slowly pour in the water or milk, stirring with a fork or spoon just until the dough comes together. Add a little more liquid if the dough is too dry.

Tip: Do not overmix—bannock is best when handled gently.

Step 2: Shape the Dough

• Turn the dough onto a lightly floured surface.

• Pat into a round disc about 1/2 to 1 inch thick.

Option A: Frying Method (Traditional Skillet Bannock)

1. Heat 2–3 tablespoons of oil or lard in a heavy skillet over medium-low heat.

2. Place the dough round in the skillet.

3. Cook 6–8 minutes per side, or until golden brown and cooked through. You may need to reduce heat to avoid burning.

Use a lid to help cook the inside if it browns too quickly outside.

Option B: Baking Method (Oven Bannock)

1. Preheat oven to 400°F (200°C).

2. Place the dough round on a parchment-lined baking sheet or lightly greased cast iron pan.

3. Bake for 20–25 minutes, until golden on top and cooked through.

4. Cool slightly before slicing into wedges.

Serving Suggestions

• Serve warm with butter and jam or honey.

• Excellent with tea or coffee.

• Try with peanut butter or wild berry preserves for a nostalgic treat.

Storage & Reheating

• Store: Wrap in foil or airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Reheat: Toast or warm in oven/skillet to revive texture.

• Freeze: Slice and freeze for up to 1 month. Reheat from frozen.

Nutritional Information (Per Slice, 1/8 of round – approx.):

• Calories: ~190

• Carbohydrates: 25g

• Sugar: 5g

• Protein: 3g

• Fat: 8g

• Sodium: 250mg

• Fiber: 1g

Based on recipe using whole milk and butter.