Shuswap Bannock

Bannock is one of the oldest and most cherished breads in Indigenous North American cooking, and this Shuswap version keeps things beautifully simple.

Flour, baking powder, salt, and water come together into a quick batter. Fresh blueberries get folded through, adding little pockets of sweetness that burst when you bite into the warm bread. Spread it onto a pie plate and bake until golden.

Serve it hot, torn into pieces alongside a cup of mint tea for a traditional pairing. It’s just as good cold the next day, making it a perfect trail bread or lunchbox addition.

Variations

• Saskatoon berries: Use Saskatoon berries instead of blueberries for a more traditional Shuswap version when they’re in season.
• Fried bannock: Shape the dough into rounds and fry in hot oil instead of baking for a crispy, golden exterior.

Kitchen Tips

• Add the water quickly and stir just until combined. Overworking the batter develops gluten and makes the bannock tough instead of tender.
• Spread the batter evenly on the pie plate so it bakes at the same rate throughout.
• Bannock is done when it’s golden on top and sounds hollow when you tap it. Don’t overbake or it dries out.