Bannock

This is Bannock, a type of rustic bread, traditionally cooked in a frying pan on the stove (or over a fire). I came across this recipe in Company's Coming "Breads". It looked easy and tasty, and it was a quick bread to make - it relied on chemical leavening of baking powder in place of old fashioned yeast, so no rising times.

Bannock Modern
2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 Tbsp. baking powder
3 Tbsp. brown sugar, packed
1 tsp. salt
1/4 cup butter or hard margarine
1 1/4 cups milk (or water)

Measure first 5 ingredients into medium bowl. Cut in butter until crumbly.
Add milk. Mix until dough forms a soft ball. Poll or pat int 3/4 to 1 inch thick round on greased baking sheet. Bake in 375◦F oven for about 40 minutes. To cook in greased frying pan, cook about 15 minutes per side. Makes 1 loaf.

I made a few changes to the recipe. I used all whole wheat flour, and added a little ground flax seed as well for added health benefit. I used liquid honey in place of brown sugar, and I used water but added an egg for a bit of extra richness and nutrition. It turned out to be delicious!

Paré, Jean. "Bannock Modern." Recipe. Breads, Edmonton Alberta: Company's Coming Publishing Limited, 1996. 91.