Wild Rose Bannock

Introduction to Wild Rose Bannock

Bannock is a type of flatbread that has historical roots in many cultures, including being a staple in Native American cuisines. In Canada, bannock is enjoyed by Indigenous communities and has a versatile role, often evolving based on the available ingredients and local traditions. The addition of wild rose petals and hips introduces a floral and subtly fruity twist to this classic bread.

Originally, bannock was made using grains like barley or oats, but modern recipes often use wheat flour. It's commonly fried, baked, or cooked over open flames, making it an adaptable dish for both home cooking and outdoor adventures.

Ingredients

1. Flour - 2 cups
2. Baking Powder - 2 tablespoons
3. Salt - 1 teaspoon
4. Sugar - 2 tablespoons
5. Butter - 1/4 cup, melted
6. Water - 1 cup
7. Wild Rose Petals - 1/4 cup, washed and chopped
8. Wild Rose Hips - 1/4 cup, deseeded and chopped
9. Vegetable Oil - for frying (if applicable)

Preparation

• Begin by preparing your wild rose petals and wild rose hips. Ensure they are properly washed under cold water to remove any debris or dirt.
• Remove the seeds from the wild rose hips and finely chop them along with the wild rose petals.

Mixing Ingredients

In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Stir well to ensure all dry ingredients are uniformly distributed.

Add the chopped wild rose petals and wild rose hips to the mixture, and gently toss them so they are covered in the flour mixture. This step helps them integrate smoothly into the dough.

Pour the melted butter and water into the dry ingredient mixture. Stir with a wooden spoon or your hands until a soft dough forms.

Kneading the Dough

Turn the dough out onto a lightly floured surface. Knead gently for about 3-5 minutes until the dough becomes smooth and elastic, but not overly sticky.

Cooking Process

Frying Method

• Heat vegetable oil in a large skillet over medium-high heat. You will need enough oil to cover the bottom of the pan by about half an inch.
• Once the oil is hot, take a portion of the dough and flatten it with your hands or a rolling pin to your desired thickness.
• Carefully place the dough in the hot oil, cooking each side for about 2-3 minutes or until golden brown.
• Transfer cooked bannock to a paper-towel-lined plate to absorb excess oil and repeat with the remaining dough.

Baking Method

• Preheat your oven to 375°F (190°C).
• Shape the dough into a round or disk, about 1 inch thick. Place it on a baking sheet lined with parchment paper.
• Bake for 25-30 minutes, or until the bannock is golden-brown and sounds hollow when tapped.
• Let it cool slightly before slicing.

Serving Suggestions

Wild Rose Bannock is best enjoyed warm. It can be eaten plain, with a spread of butter, or topped with honey for a sweet treat. The floral notes from the wild rose petals and the tanginess from the wild rose hips create a unique flavor profile that pairs wonderfully with herbal teas or a light soup.

How to Enjoy

This versatile bread is perfect for breakfast, as an accompaniment to meals, or even as a delightful snack during hiking trips. Its ability to be made in a variety of environments makes it a beloved choice among those who enjoy both culinary experiments and outdoor adventures.