Side Dish: Canada – Manitoba (Canadian Prairies) – Manitoba Barley Bannock

Serving Size: 8

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 1/2 cups (300 g) barley flour
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar (optional)
- 3 tbsp (42 g) cold unsalted butter, cut into small pieces (or lard)
- 1 cup (240 ml) buttermilk (or whole milk)
- 1 large egg (approx. 50 g), lightly beaten (optional, adds tenderness)
- 2 tbsp (30 ml) vegetable oil or butter for frying
- Butter or lard for serving (optional)

Instructions

Short Description:
A rustic prairie bannock made predominantly with barley flour for a nutty flavor and dense, tender crumb; pan-fried until golden for a crisp exterior. Serves as a warm accompaniment to soups, stews, or a Sunday roast.

Regional Notes:
This Manitoba variation emphasizes barley flour, reflecting the province's abundant barley production; the barley gives a firmer, slightly sweet, nutty texture compared with bannock made only with wheat flour. The recipe follows prairie bannock tradition—simple, quick-leavened bread cooked on a skillet—rather than loaf-style breads from other regions.

1. In a large bowl whisk together the barley flour, all-purpose flour, baking powder, salt, and sugar until evenly combined.
2. Add the cold butter pieces to the dry mix and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
3. In a measuring cup combine the buttermilk and the beaten egg (if using). Make a well in the center of the dry ingredients and pour in the liquid. Stir briefly with a fork until a shaggy dough forms; if the dough seems too dry add up to 2 tbsp (30 ml) more buttermilk.
4. Turn the dough onto a lightly floured surface (use barley or all-purpose flour) and fold it over itself 5–6 times to bring it together—do not over-knead. Form into a round about 8 inches (20 cm) wide and roughly 1 to 1 1/4 inches (2.5–3 cm) thick.
5. Heat a heavy skillet or cast-iron pan over medium heat and add 2 tbsp (30 ml) vegetable oil or butter, spreading to coat the surface. When hot but not smoking, carefully transfer the dough round to the skillet.
6. Cook the bannock 6–8 minutes on the first side until deep golden and a crack forms on top; lower the heat if it browns too quickly. Flip carefully with a spatula and cook the other side 6–8 minutes until golden and a skewer inserted in the center comes out clean. Total cooking time may vary depending on pan and thickness.
7. For an oven option: preheat oven to 400°F (200°C). Place the shaped dough on a baking sheet or in a skillet and bake 20–30 minutes until golden and cooked through.
8. Transfer to a wire rack for a few minutes, then slice and serve warm with butter, jam, or alongside soups and stews.