This is a heavy bread common among the Ojibwa/Chippewa of the Turtle Mountain Band of Chippewa.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

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  • In a large bowl, stir together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk, mixing just until dough holds together. Form dough into a round and place onto prepared baking sheet.

  • Bake in preheated oven for 30 minutes, or until a butter knife inserted into center of the loaf comes out clean.

Nutrition Facts

184.3 calories; protein 5.3g 11% DV; carbohydrates 33.4g 11% DV; fat 2.9g 5% DV; cholesterol 7.5mg 3% DV; sodium 304.7mg 12% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2009
My husband is native and loves his "Buffalo Chip" bread. I tested the recipe with shortening sub instead of butter powder milk sub and original. All three were great! My family loved them. Super easy quick and tasty bread with beans or a hearty stew. Definately will recommend and stored in the recipe box. Read More
(16)

Most helpful critical review

Rating: 2 stars
03/07/2013
I feel bad in a way rating this so low but I really disliked the bread as it came out as I made it. I wanted to like it-such a simple and useful recipe. I did use whole wheat flour but so do other reviewers and my bread came out looking exactly as the main photo does. I see that most people really liked it so I am open to possibly doing something wrong but I don't think I did. I understood this was going to be a dense bread but to me the bread tasted like dough or flour not bread. The texture was clay-like but perhaps it is supposed to be. I knew it would be different than sour-dough or yeast raised bread and was surprised I did not like the flavor as well as the texture. I tend to like a wide variety of things and am open to it. Many reviewers seem to have experience with this bread including from childhood and the good associations with remembering eating it. I can't say whether or not the "spice" of nostalgia has helped their result taste better than mine. The only other baking soda-leavened bread I've eaten before is Irish Soda bread and I've only had it a few times. I give it two stars not one in case it was something I did. There's not a big loss if you try the recipe anyway-most people have the ingredients always around. Who knows maybe you will like it? Read More
19 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/31/2005
This bread turned out to be quite good and VERY quick and easy. It's especially good served hot with butter. It's fairly dense with a nice crisp crust similar to a plain Irish soda bread (no currants etc). I'll definitely be making it again. Read More
(16)
Rating: 5 stars
01/06/2009
My husband is native and loves his "Buffalo Chip" bread. I tested the recipe with shortening sub instead of butter powder milk sub and original. All three were great! My family loved them. Super easy quick and tasty bread with beans or a hearty stew. Definately will recommend and stored in the recipe box. Read More
(16)
Rating: 5 stars
01/01/2018
Wow! It's great to see a recipe for this! This is wonderful bread to accompany just about any meal. It is best fresh from the oven with fresh raspberry or chokecherry jelly. We slice it into half inch slices and it makes delicious toast also. My aunt lives in the Turtle Mtns and when she makes gallette she just keeps putting ingredients together until it looks and feels right-it's great to see exact amounts for those of us who are not master gallette makers like her! Read More
(12)
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Rating: 5 stars
07/03/2006
Good simple recipe! I would like to try it now using part whole wheat flour. Thanks! Read More
(8)
Rating: 5 stars
03/20/2009
I have made this recipe multiple times now. I love it for the simplicity and ease of preparation and the crunchy crust. I have tried it with all white and all whole wheat flour and it has turned out great each time. It is a hearty dense bread. Quite good. Read More
(8)
Rating: 5 stars
12/29/2011
I remember my father used to make this when I was a child. I looked forward to eating it as we didn't have much to eat in the house. He used to tell me his grandmother used to make it. I never relized it was something from our Native background. Thank you for sharing. Read More
(7)
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Rating: 5 stars
07/03/2012
Best bannok I have made yet. Only change was to use whole wheat flour. Made a nice size round loaf... Wonderful! Read More
(5)
Rating: 5 stars
11/05/2011
I made this with whole wheat flour and cut the recipe in half. With that in mind the baking time was decreased; my bread only took about 20 minutes! Great taste! Read More
(4)
Rating: 5 stars
04/23/2012
Awesome! Read More
(2)
Rating: 2 stars
03/07/2013
I feel bad in a way rating this so low but I really disliked the bread as it came out as I made it. I wanted to like it-such a simple and useful recipe. I did use whole wheat flour but so do other reviewers and my bread came out looking exactly as the main photo does. I see that most people really liked it so I am open to possibly doing something wrong but I don't think I did. I understood this was going to be a dense bread but to me the bread tasted like dough or flour not bread. The texture was clay-like but perhaps it is supposed to be. I knew it would be different than sour-dough or yeast raised bread and was surprised I did not like the flavor as well as the texture. I tend to like a wide variety of things and am open to it. Many reviewers seem to have experience with this bread including from childhood and the good associations with remembering eating it. I can't say whether or not the "spice" of nostalgia has helped their result taste better than mine. The only other baking soda-leavened bread I've eaten before is Irish Soda bread and I've only had it a few times. I give it two stars not one in case it was something I did. There's not a big loss if you try the recipe anyway-most people have the ingredients always around. Who knows maybe you will like it? Read More