Ojibwe Bannik

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Preparation time:
Cooking time: 1/2 hour

Serves: 5-10



4 cups flour
4 Tbs. baking powder
1 tsp. salt
4 Tbs. fat (animal lard or shortening)
2 cups water



Preheat oven to 350 degrees.
Grease a 9x12 (rectangle) cake pan
Stir flour, baking powder, and salt together thoroughly.
Cut in (room temperature) fat to flour mixture until pea sized lumps are formed in flour. Make a "lake" in the flour and pour water in your "lake." Mix gently with fork until a nice and sticky dough is formed. Place in greased pan. Pat down with hands softly.
bake in oven for about an hour and a half or until cooked in middle. A nice golden brown color should be on top.
Important!! place out of pan on towel, leaned up on its side against a pot to cool. (Gookums instructions!)
Break pieces off with hands and eat with butter, lard, or margarine.

Note: My family loves this bread. My auntie Keesic makes it with raisins or dried blueberries stirred into mixture before baking. A very traditional recipe for northwoods natives who use cook out-of-doors allot. They would use a frypan on the fire and flip the bread to cook both sides. My Father who is 100% Ojibwa loves to eat bannock sandwiches with a slice of lard and sweet onion.

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