Wild Blueberry Bannock

Similar to scones, blueberry bannock is a traditional Scotch-Gaelic and Cree* leavened quick-bread of whole wheat flour, water and wild blueberries..


Métis Wild Blueberry Bannock


3 cups sprouted wheat flour or 3 cups soaked organic all-purpose flour
1 tbl baking powder
1 1/2  tsp sea salt
1 cup plain kefir or raw whole milk (traditionally just water)
1/2  cup filtered water

1 cup fresh wild or farmers’ market blueberries

pastured butter or coconut oil
maple sugar (optional)
cinnamon (optional)

Sift the dry ingredients together in a glass bowl.  Add the wet ingredients and stir to combine.  Fold in the blueberries.

Grease a cast iron skillet with pastured butter or coconut oil, then put the dough in the center of the pan and spread it out evenly.

Sprinkle the top of the dough with 1 tablespoon maple sugar, if using, and 1/2 teaspoon freshly-grated cinnamon.

Bake in a 375 degree oven until golden brown, about 20 minutes.  Do not over bake, or the bannock will be dry.

For a savory variation, omit maple sugar & cinnamon in favor of fresh rosemary and substitute beef tallow for butter/coconut oil.

* In Canada, the term Métis usually designates a constitutionally recognized individual born of an Aboriginal group, descended primarily from the marriages of Scottish and French men to Cree, Saulteaux, and Ojibwa women in southern Rupert’s Land starting in the late 17th century, and the marriages of French women to Ojibway men starting in Quebec in the middle 17th century. Anglo- as opposed to Franco-Métis in Canada were at one time distinguished by language, the Franco-Métis speaking French and the Anglo-Métis (then known as the Country-born) speaking Bungee, a pidgin language derived from Scotch-Gaelic and Cree. The use of Bungee has waned and Anglo-Métis increasingly identify simply as undifferentiated Métis or as undifferentiated anglophone Canadians with aboriginal antecedents. –Wikipedia

18 thoughts on “Wild Blueberry Bannock

  1. I’m unfamiliar with the concept of “soaked” organic whole wheat flour. Do you actually soak the flour in water before mixing? How much water? Do you measure the flour before or after the soaking?



  2. Mmmm…YUM. I’m on the hunt for a good blueberry breakfast somethin’ and this might fit the bill. I love any excuse to break out my big black cast iron skillet.

      • I tried a banana bread recipe out of Nourishing Traditions and was disappointed in the result. I now know that the problem was twofold. Soaking the flour expanded the volume so the pan was filled too high, and the consistancy not great. I think if I had added more flour, as she suggests, it would have been much better.

  3. Ren,
    Do you know about the essentialeating.com site. They are making the most amazing sprouted wheat and sprouted spelt flours and no need to soak as I now only use these organic flours and they bake like a dream. The greatest thing is that soaking whole grain flour doesn’t take out the bitter taste, but sprouting does so the sprouted flours have this wonderful taste. Not to mention the nutrients in sprouted flour are now in a form the body can absorb. I sprouted and milled my own flour for years and baking with them was always a challenge not to have the stuff turn out like a brick….but not so with the essential eating flours (sold by Shiloh Farms) they can be substituted one for one in a recipe. Spread the word so others can stop soaking and get a better food! And I’m off to try you recipe using all sprouted flour. Stay tuned!

  4. Ha, I sound like I do don’t I! The sprouted flour just changed my life so much I love passing it on when I find someone who is using soaked flour in a recipe.

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