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Ingredients

  • 10 mL (2 tsp) salt 
  • 20 mL (1½ Tbsp) baking powder 
  • 1625 mL (6½ cups) all purpose flour 
  • 750 mL (3 cups) 2% milk 
  • 60 mL (¼ cup) canola oil 
  • 125 mL (½ cup) blueberries 

Directions

  1. Preheat oven to 200 ˚C (400 ˚F). Lightly dust two baking sheets with flour. 
  2. In a large bowl combine salt, baking powder, and 750 mL (3 cups) of flour with a whisk. 
  3. Add milk and oil to dry ingredients. Stir to combine. The mixture should resemble thick pancake batter. 
  4. Slowly add 250 mL (1 cup) of additional flour at a time, mixing with a wooden spoon or your hands. 
  5. When dough starts to form, knead until dough ball is smooth and soft in the bowl. Add more flour if it’s sticky.  
  6. Split dough ball in half. On a floured surface, work with one dough ball at a time, knead it flat using hands or a rolling pin to approximately 3–4 cm (1½") thick.  
  7. Place each flattened dough on a baking sheet. Evenly press blueberries into one of the doughs. Using a fork, poke holes in the top of each dough.  
  8. Bake for approximately 15 minutes or until Bannock starts to brown lightly on edges. 
  9. Remove pans from oven. Flip Bannock over. Return to oven to bake for another 5 minutes. 
  10. Once both sides are browned, remove from oven using oven mitts and place on cooling rack. Do not cut until cooled. 

 

NOTE: The process of mixing the wet ingredients with the dry ones, adding flour as you go along, is also called “choking your dough.” The amount of flour to be added can vary depending on the moisture of the dough as well as the moisture in the air.

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