Making Bannock Inside

A set of 23 photographs of Mary Anne McKay making bannock in the cabin on the family trapline. Bannock, a baking-powder bread, has been a staple food for people living in the bush for as long as the ingredients have been available - no domestic grains are indigenous to northern Saskatchewan. It can be mixed up anywhere, even in the mouth of a flour sack. It keeps very well, does not mould easily, tastes good, and is solid and nourishing. -p01 to -p02: The table is cleared and Mary Anne McKay assembles the ingredients: baking powder, salt, flour, lard, water, and sometimes a sprinkle of sugar. -p03: The dry ingredients are put together in a bowl. -p04: Mary Ane is ready to start. -p05 to -p06: She mixes the dry ingredients through by hand. -p07: The lard is added and cut in with a knife until it makes a crumbly mixture. -p08 to -p10: The lard is further worked in by hand. -p11: The water is added . . . only a little. -p12: The mixture is kneaded by hand until the water is absorbed and it becomes a soft dough. -p13: The table is floured. -p14: The dough is dumped onto the floured table. -p15 to -p17: The dough is kneaded until smooth. -p18: The dough is pricked all over with a fork. -p19 to -p20: More loaves are patted out to fit the pans. -p21: Into the oven of the propane stove. -p22 to -p23: When it is cooked, family gather round to enjoy the fresh bannock.

Historical note:

Photographs of Mary Anne McKay making bannock in the cabin at their trapline at Birch Rapids on the Churchill River, taken in 1980 by Lois Dalby of the Academic Education Branch of the Department of Northern Saskatchewan.