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Baked Bannock and Saskatoon Jam Recipe by Kekuli Cafe


A few weeks ago during one of our photoshoots, we were all in the mood for carbs so I ordered us the baked bannock from Kekuli Cafe. Not only was it right out of the oven warm, but it was massive! We didn’t even make a dent in it, so I begged the girls to take some home … and of course, none of them did so I made sure to polish it off on my own because this bannock was WAYYYY too delicious to go to waste!

The baked bannock and homemade Saskatoon jam were so drool-worthy, that I immediately reached out to the Kekuli Cafe (located here in West Kelowna, BC!) to see if they would be willing to share their recipe! Thankfully, they agreed and are sharing all of the delicious details with you today!

Also, if you’re looking for another way to prepare bannock, Rachelle (our photographer), shared her family’s bannock recipe on the blog. Make sure to check it out, here!

Alright, I’m passing the blog over to the talented team over at Kekuli Cafe, take it away!

The History of Bannock

Bannock is bread. Nations around the world have one thing in common, their bread is their survival, and its baked, fried, roasted, or toasted!

Traditionally the word bannock, came from the Scottish, calling their oatcakes bannock, First Nations, from different Indigenous territories, called their bannock as bannaq, bannuc, galette, gallette de mischif and sapli’l, it plays a vital role in the lives of Indigenous People.

Bannock or Frybread, was a survival bread hundreds of years ago, mixed with dried berries, and made from the roots of sunflower, corn, or wheat. Today we have flour, oil, and other amazing products to make this delicious bread! We must also think of our health, we can make bannock as healthy as we want. Add berries, nuts, seeds, or raisins, to make a tasty snack. 

Yeye’s Baked Bannock and Homemade Saskatoon Jam Recipe

This Baked Bannock Loaf can be baked in a bread pan or cookie sheet!

We decided to make this one in a 9×13 cookie sheet, and let it rise naturally. The great thing about this Bannock is it’s vegan. 

Yeye’s Baked Bannock

Recipe by From the Kitchen of Jillian Harris

Ingredients

  • Baked Bannock
  • 3 cups of All-Purpose flour

  • 1 cup of Multi-Grain Flour

  • 3/4 cup of Organic Cane sugar

  • 3 tbsp Baking Powder

  • 1 tsp salt

  • Homemade Saskatoon Berry Jam
  • 5 cups of Crushed Saskatoon Berries (Fresh or Frozen)

  • 2 tbsp lemon Juice

  • 7 cups of sugar

  • 2 pouches of Certo Liquid

Directions

  • Baked Bannock
  • Thoroughly Mix all dry ingredients together. Make a well in the center, Slowly Add approximately 3 ½ cups of water (more or less) Form enough to make a soft sticky dough, let rise for 30 minutes.
  • Pour onto greased cookie sheet or loaf pan, let sit for 15 min. Rub oil on top of your bannock dough before you put it in the oven.
  • Throw in a Preheated oven 375, for 20-25 minutes, until golden brown all around, and a toothpick inserted comes out clean!
  • Serve with your favourite Preserves.
  • Homemade Saskatoon Berry Jam
  • Place Berries and lemon juice in pot, crushing should make enough liquid to cook berries. Heat slowly and bring to a boil. Cook approximately 20 minutes, stirring often. Add sugar and bring to a full rolling boil, boil hard for one minute and keep stirring.
  • Remove from heat and stir in Certo Liquid. Stir in very well, skim off foam if needed. Pour into hot sterilized jars, as per directions on canning jam. Makes about 12 – 8oz jars of jam.

Saskatoons, have the highest antioxidants, even more than a blueberry. Saskatoon Berries can be found all over the Okanagan. If you see beautiful white flowers on a low bushy tree, you will have delicious berries to pick. Freeze them, make jam, and use for pancakes, muffins, or as a topping for Bannock. 

Well, there you have it! I hope you love this baked bannock recipe as much as we do!

Until next time!

Kekuli Cafe


Leave a Reply

  1. I visited Kelowna this summer and ended up visiting Kekuli 3 times within a week! Thanks for sharing this recipe I am going to make it and enjoy!

  2. Well mine sure did not look like that! Mine is a big flat shape of my cookie sheet. Is the dough supposed to be sloppy? I probably only put about 2 cups of water in. It said to rub oil on top – it was very hard to do as my dough was so runny……Have not tried it yet but expecting it to be very doughy. Any thoughts on what went wrong?

  3. I would like to update my comment above – tried it and the taste is very good but it is doughy and the inside/texture doesn’t look anything like what you are showing above. I did use whole wheat flour instead of the multi-grain as that is what I had on hand and I used regular white sugar.

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