Oven-Cooked Bannock

Bannock is a simple, rustic bread with deep roots in Indigenous and Scottish traditions. While it’s often pan-fried or cooked over an open fire, this oven-baked version is soft inside with a lightly crisp golden crust — perfect for serving alongside soups, stews, or even enjoying with butter and jam.

If you enjoy hearty, comforting breads (like some of the cozy recipes you’ve been making lately), this oven-cooked bannock is wonderfully simple and satisfying.

Easy Oven-Baked Bannock

Yield:

8 wedges

Prep Time:

10 minutes

Bake Time:

20–25 minutes

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar (optional, for slight sweetness)
3 tablespoons melted butter or oil
¾–1 cup milk (or water)

Why This Recipe Works

Unlike yeast breads, bannock uses baking powder as the leavening agent. That means:

No rising time
No kneading
Ready in under 40 minutes

The result is a tender, biscuit-like bread with a slightly dense but soft interior.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Lightly grease a baking sheet or line it with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

Flour
Baking powder
Salt
Sugar (if using)

Make sure the baking powder is evenly distributed for a proper rise.

Step 3: Add Fat

Stir in melted butter or oil until the mixture becomes crumbly.

This step adds tenderness and flavor.

Step 4: Add Liquid

Gradually add milk (or water), starting with ¾ cup.

Mix gently until a soft dough forms. If the dough seems too dry, add a tablespoon more liquid at a time.

The dough should be soft but not sticky.

Do not overmix — this keeps the bannock tender.

Step 5: Shape the Dough

Turn the dough onto a lightly floured surface.

Gently pat into a round disk about 1 inch thick.

Place on prepared baking sheet.

Using a knife, score a cross on top (about halfway through the dough). This helps it bake evenly and makes it easy to break into wedges.

Step 6: Bake

Bake for 20–25 minutes, or until:

Golden brown on top
Firm when tapped
A toothpick inserted comes out clean

Step 7: Cool & Serve

Let cool for 5–10 minutes before slicing.

Serve warm with:

Butter
Honey
Jam
Soup or stew
Fried eggs and bacon

Texture & Flavor

Oven-baked bannock is:

Slightly crisp outside
Soft and fluffy inside
Mild and versatile

It’s similar to a rustic biscuit but shaped as a round loaf.

Delicious Variations

Savory Herb Bannock

Add:

1 tablespoon chopped fresh herbs
½ cup shredded cheese

Perfect with hearty soups.

Sweet Raisin Bannock

Add:

¼ cup sugar
½ cup raisins
½ teaspoon cinnamon

Serve with tea or coffee.

Whole Wheat Version

Replace 1 cup of all-purpose flour with whole wheat flour for a nuttier flavor.

Storage Tips

Store at room temperature for up to 2 days
Wrap tightly to prevent drying
Reheat in oven at 300°F for 5–7 minutes

Bannock is best enjoyed fresh the same day it’s baked.

Frequently Asked Questions

Can I make it dairy-free?

Yes. Use water or plant-based milk and oil instead of butter.

Can I cook this in a cast-iron skillet?

Absolutely! Preheat the skillet in the oven for a crispier crust.

Why is my bannock dense?

Overmixing or adding too much flour can make it heavy.

Serving Ideas

Oven-cooked bannock pairs beautifully with:

Hearty beef stew
Creamy soups
Breakfast spreads
Simple butter and honey

It’s also wonderful split and toasted the next day.

Final Thoughts

Oven-cooked bannock is a simple, rustic bread that delivers comfort with minimal effort. With just a few pantry ingredients, you can create a warm, satisfying loaf that works for breakfast, lunch, or dinner.

Whether served savory alongside a rich stew or sweet with jam and butter, this traditional bread remains timeless for a reason — it’s easy, filling, and wonderfully comforting.

oven cooked bannock