Cooked on stone, in the oven, on a pan, or even fried, Bannock is a centuries-old staple for Indigenous Peoples in Quebec. Discover this bread that fuels both body and soul.
This dense yet moist, plain, generous bread, which originated from the other side of the Atlantic, is a perfect metaphor for the resilience of Indigenous Peoples. According to
historians, the Bannock of our days came from the Scottish, who introduced the Indigenous to wheat flour in the 18th century. The original peoples of North America quickly adopted this version, making it their own.
A recipe of one thousand-and-one versions
Over the years, Bannock evolved into multiple versions based on the availability of the ingredients. For instance, the Indigenous swapped the wheat flour for corn flour. They also added water and fat or lard to soften the texture. They would then spread it into an ovalshaped patty.
Nowadays, the oven has taken the place of campfires when it comes to cooking Bannock. Many people like to sauté it in a cast-iron pan with a little butter. This enhances both the softness and flavour of the bread. Others choose to fry it in oil for a deliciously crunchy note. It can also be made over a fire, with the dough wrapped around a stick. The Innu, for their part, have a unique way of making Bannock, burrowing it in hot sand before slowly braising it.
This bread can be enjoyed both in sweet and savoury versions. It goes perfect with a bowl of soup or with a fish or game dish. Those with a sweet tooth serve it with seasonal berries, like wild berries and blueberries.
Want to try authentic Bannock? Available all over the province, you knead to give it a taste !