The debate is as old as inter-nation relations between the indigenous people of North America — what bread reigns supreme; bannock, scone or frybread? Now before you accuse me of inciting community disruptions between the nations let me clearly articulate that I personally enjoy and respect all three versions of indigenous bread. In fact, when
The debate is as old as inter-nation relations between the indigenous people of North America — what bread reigns supreme; bannock, scone or frybread?
Now before you accuse me of inciting community disruptions between the nations let me clearly articulate that I personally enjoy and respect all three versions of indigenous bread.
In fact, when considering that the main ingredients are basically the “five white gifts” brought to our nations by our colonizers – these little golden nuggets of biscuity goodness are irresistible and make decolonizing your diet a very hard thing to do.
My aunty Jannie is hands down the best scone maker in the entire Haudenosaunee nation. But TRT Staffer Jayson Koblun grew up in Manitoba next to a Cree community has good things to say about Bannock. And let’s face it – we’ve all been guilty of gwissing out on fry bread at one point or another.
So here for you, our wonderful 2RT readers we present the recipes to Frybread, Bannock and good old Six Nay Scone. This Bread and Cheese weekend try them out and give us your vote on which is best!
Manitoba Baked Bannock
Recipe from Bonnie Koblun
2 cups flour
4 tsp baking powder
1 tsp salt
2 tbsp white sugar
1/3 cup lard
1 cup milk
Step 1: Mix flour, baking powder, salt and sugar together
Step 2: Add lard and use hands to crumble together with dry ingredients
Step 3: Slowly pour milk over mixture. Knead until a dough is formed. Do not over knead.
Step 4: Press on to a greased cookie sheet and use fork to prick holes in dough
Step 5: Bake at 350 C until golden brown
Step 6: Serve with butter, jam, seed butter, or any topping you like.
Six Nay Scone (Wheel bread)
Recipe from Gramma Rovina
2 cups of flour
4 heaping tsp baking powder
1 1/2 cups buttermilk
Oil for frying
Step 1: Mix flour, salt and baking soda together in a bowl.
Step 2: Make a well in the middle of the dry mix. Pour in buttermilk.
Step 3: Mix dry ingredients slowly into the buttermilk a bit at a time till it all comes together.
Step 4: Knead lightly and press out into a round flat loaf to fit your frying pan.
Step 5: Heat about 4 tablespoons of oil in pan on medium heat.
Step 6: Put loaf in hot pan. Cover with lid and fry for about 8-10 minutes per side until golden brown. Loaf is done when you tap on the crust and it sounds hollow.
Step 7: Slice into pie slice shapes, cut in half as you would a bun. Serve with butter. Or try it with cheddar cheese and a thick slice of spanish onion. Mmm!
Recipe from Victor’s Mom
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup steaming tap water
Vegetable oil for frying
Step 1: Mix ingredients together with a fork in a medium bowl. (will be sticky).
Step 2: Liberally grease your hands with vegetable oil and shape dough into a ball. Leave dough in bowl and cover with a towel and set in warm place for at least 20 minutes, but leaving longer makes the bread fluffier.
Step 3: Heat vegetable oil on medium heat at least 1 inch deep or deeper in a frying pan or electric skillet. Test a small ball of dough in grease, it should float in grease, not sit on the bottom, if it doesn’t immediately float, oil is not hot enough.
Step 4: When oil is ready, grab a ball of dough a little bigger than a golf ball and stretch out in your greased hands until dough is flattened out about the size of a large cookie. Poke a few small holes in the center of the dough with your fingers.
Step 5: Fry to a golden brown before turning over and frying other side. Drain on paper towels.
Step 6: Serve immediately with anything you like.