How to Bannock Baking

What You Need to Know

The Maillard reaction occurs when the dough is exposed to heat, resulting in the characteristic browning and flavor of bannock. This reaction is a non-enzymatic browning reaction between amino acids and reducing sugars, which contributes to the development of the bread's flavor, aroma, and color.

Steps

1. 1.

   Bannock on a Stick (Indigenous Canadian): Portable campfire bread wrapped around sticks

2. 2.

   Selkirk Bannock (Scottish): Enriched sweet version with dried fruit

3. 3.

   Frybread (Navajo Nation): Deep-fried adaptation using similar dough

The Science

Primary Reaction

Maillard reaction

Common Mistakes