Native Roots

Bannock Bread

Ingredients:
2-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup nonfat dry milk
2 tablespoons baking powder
1/2 teaspoon salt
2 cups water
Vegetable oil spray

1. Preheat oven to 350 degrees. Put flours, dry milk, baking power, and salt in a medium-sized bowl. Blend well.



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.



3. Knead in the bowl about 10 to 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 to 50 minutes.



4. Slice. Serve hot or cold. This bread is characteristically heavy and dense.
   Makes sixteen 2x3-inch rectangle servings.

Nutrient Content per Serving:
Exchanges: 1-1/2 starch
Calories: 124
Fat: 0.4 grams
Protein: 5 grams
Carbohydrate: 25 grams
Sodium: 231 milligrams
Cholesterol: 1 milligram
Total dietary fiber: 2 grams

This recipe has been modified from the traditional method to decrease the amount of total fat by using pan spray instead of grease in the pan and adding whole wheat flour. The whole wheat flour also increases the fiber content.

Source: Northern Plains Indian: Food Practices, Customs, and Holidays. Developed by American Dietetic Association and American Diabetes Association, 1999.