That's So Swa!

Bannock Sometime in grade 4 Social Studies class, there was one of those special demonstration days where one of the Moms came in and made bread that native people would eat. I thought it was so delicious. It seared my memory and for 20+ years I've wanted to eat it again. Found this super simple recipe and have made it twice in the last week. And it's still just as good. INGREDIENTS: 3 cups all-purpose flour 1 teaspoon salt 2 tablespoons baking powder 1/4 cup butter, melted 1 1/2 cups water METHOD: Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick. Or strips. You can also take this and wrap the dough around a stick and cook over a campfire. I'm looking forward to trying that. Cook in a greased frying pan over medium heat, al...

Artisan Spelt Crackers Anjali requested this recipe. An absolutely lovely homemade cracker. Beats anything you can buy. Impress guests by whipping them up, cracking them into various size pieces and serving with a dip or soft cheese. Goat chèvre is especially nice. Makes 1 large cracker sheet. 1/4 teaspoon salt 3 tbsp oil 1 1/2 cups white spelt flour, plus more for flouring surfaceSome oil. 1/4 cup. Coarse sea salt, dried onion bits, poppy seeds and sesame seeds, rosemary (for the everything bagel effect) or a seed combination of your choice 1. Preheat the oven to 350 degrees. Dissolve the salt in 1/2 cup of cold water. Add oil. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms. 2. Flour an overturned 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicke...