I've mentioned bannock here lately a few times; here's the deal on
on it.

Bannock has evolved over the centuries. It started off as a Scottish
oat unleavened flat bread baked on hot fireplace hearth stones by
peasants who did not have stoves with ovens.

Early Scottish settlers in Maritime Canada were able to grow wheat
successfully and started making wheat bannocks. They also started
baking them in their wood stove ovens or in cast iron frying pans
over an open fire when travelling. Fur traders introduced bannock to
the Native peoples they dealt with and flour became a major trade
commodity.

Early leavened bannocks used pearlash made from leaching wood ashes
together with vinegar or sour milk to raise them.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cree Bannock Bread
Categories: Canadian, Native, Quickbreads
Yield: 12 Servings

6 c Flour
1 c Lard
3 tb Baking powder
1 tb Salt
3 1/2 c Water

In the large mix the flour and lard together by hand. Then add the
baking powder and salt Once this is done, add the water and work
the ingredients into a dough. Next, you have two options: the camp
fire or the oven.

To cook over a camp fire, divide the dough into four lumps and
firmly wrap each lump around the end of a four foot stick and prop
securely over the fire until golden brown.

To cook in an oven, spread the dough out into a 16" square cake
pan. Bake at 425 degrees for about 20-22 minutes or until golden
brown.

From: Blacksheep

From: Kailariwoifeyes

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cattail Bannock
Categories: Native, Quickbreads, Corn
Yield: 4 Servings

1 c White cornmeal
1/2 c Cattail flour
1 ts Wood ashes or baking soda
1/2 ts Ground ginger
1 c Sour milk
1 Egg, beaten
2 tb Honey
3 tb Corn oil

Mix together the cornmeal and cattail flour in a large bowl.
Gradually add the remaining ingredients, blending well and working
into a sturdy dough. Turn into a well-greased loaf pan (8" x 4")
and bake in a preheated 425 F oven for 30 minutes. The dough may
also be shaped and flattened into a greased cast-iron skillet and
cooked over an open fire, turning once. Gauge the cooking time
according to the fire, usually 10 minutes per side. Delicious as a
trail bread, it is enhanced by the addition of a handful or two of
seasonal (or dried) berries included in the raw batter before
baking.

Ashes have special properties when mixed with foods, or in water,
for various preparations. The Indians passed this along to the early
Americans and it became a part of their traditional food as well.
Ashes of distinctive woods such as cedar, juniper, hickory, etc. were
definite flavourings, as well as cleansing and digestive agents.
Ashes also bleach and soften some foods and add trace minerals,
subtly influencing taste and consistency. Ashes in water create lye,
which will harden and chemically change the substances to which it is
added.

Spoon fresh ashes out of a fireplace, wood burning stove, or campfire
for use in recipes. (In some cases substitutions are indicated) Be
sure not to scrape the ashes out of the fireplace, or you will pick
up unwanted and harmful tars and residues.

Cattail Flour: During June the male blossoms, which are located
above the female cattail bloom spike, produce quantities of bright
yellow pollen. This nutritious, corn-flavoured food substance in
easily gathered by wading through cattail marshes and gently bending
each bloom spike over a deep bowl or bucket and "dusting" the golden
pollen in (thereby pollinating the plant at the same time). This
gathering is best accomplished on a still, dry afternoon. Gather as
much fresh pollen as you can use soon or put by. It is an important
flour extender and makes a good addition to biscuit, bread, and cake
batters. It should be added in an equal amount to replace an equal
portion of flour deleted from a recipe.

From: Kailariwoifeyes

MMMMM


Cheers

Jim


... Costco samples are not supposed to be Sunday brunch.

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