Bannock Bread
Ingredients
- 2 1/2 c all-purpose flour
- 1 1/2 c whole wheat flour
- 1/2 c nonfat dry milk
- 2 T baking powder
- 1/2 tsp salt
- 2 c water
Step 1
Preheat oven to 350oF. Put flours, dry milk, baking powder, and salt in a medium-sized bowl. Blend well.
Due to lack of resources (whole wheat flour and dry milk), I was unable to completely follow the list of ingredients. I substituted all-purpose flour for whole wheat flour and regular milk for dry milk and water, so for this step I combined 4 c flour with the baking powder and salt.
Step 2
Make a well in the center of the dry ingredients. Gradually add water, mixing well to make a soft dough. If dough is too moist, add more flour. If too dry, add more water.
As I used milk instead of water, here I added 2 c milk to the dry mixture. The dough was a good consistency, so I did not add any additional water or flour.
Step 3
Knead in the bowl 10-15 times, until dough no longer sticks to your hands. Spray a 13x8 inch baking pan with vegetable oil spray. Press dough into baking pan. Bake 45-50 mins.
A 13x9in baking pan was used, resulting in slightly thinner bread. As a result, the bread was finished baking after just 38 minutes.
Step 4
Slice. Serve hot or cold. This bread is characteristically heavy and dense. Makes 16 2x3 in servings.
Berry Pudding
Ingredients
- 2 c berries
- 1 1/2 c water
- 1/2 c sugar/sugar substitute
- 2 T cornstarch
Step 1
Crush berries. In a medium saucepan, combine berries with 1 1/4 cups water. Bring to a boil, stirring occasionally. Lower heat.
Typically, Northern members of the Cheyenne tribe would make this dish with chokecherries. However, due to lack of access, I substituted blueberries for these, as the dish can be made with any berry.
Step 2
Add sugar/sugar substitute. Mix cornstarch with remaining 1/4 c water. Add mixture to sweetened berries and blend well.
Step 3
Cook over low heat for ~4 mins to thicken, stirring constantly, until consistency of a very thick sauce. Serve hot with bannock bread. Makes eight 1/2 c servings.
The sauce didn't reach the desired consistency, which could be due to a number of factors (degree of crushing, type of berry, time boiled, etc.). However, after several minutes past the recommended four, it was safer to remove it from the heat so that the pudding did not burn.
Overview
After my family and I tried it, we came to the conclusion that while the sauce was good (although thin), the bread was very dense. This is partially by design, but it could also be because of the substitutions made. Overall, it was fairly good, and the two dishes combined tasted excellent together, with the bannock bread soaking up the berry sauce very well.
