The Fan Hitch Volume 1, Number 3, January 1999

Newsletter of the Inuit Sled Dog

Table of Contents

From the Editor
Dreams & Passions!
The Media: I said that!?!
A Chat about Breeding: Gait
Inuit Dogs on the Web
Behavioral Notebook: Getting Personal
Janice Howls: Big Dogs are Here to Stay
IMHO: On Being Doggie

Navigating This Site

Index of articles by subject

Index of back issues by volume number

Search The Fan Hitch

Articles to download and print

Ordering Ken MacRury's Thesis

Our comprehensive list of resources

Talk to The Fan Hitch

The Fan Hitch home page

ISDI home page

Editor's/Publisher's Statement
              Editor: Sue Hamilton
              Webmaster: Mark Hamilton
The Fan Hitch Website and Publications of the Inuit Sled Dog– the quarterly Journal (retired in 2018) and PostScript – are dedicated to the aboriginal landrace traditional Inuit Sled Dog as well as related Inuit culture and traditions. 

PostScript is published intermittently as material becomes available. Online access is free at:  PostScript welcomes your letters, stories, comments and The editorial staff reserves the right to edit submissions used for publication.

Contents of The Fan Hitch Website and its publications  are protected by international copyright laws. No photo, drawing or text may be reproduced in any form without written consent. Webmasters please note: written consent is necessary before linking this site to yours! Please forward requests to Sue Hamilton, 55 Town Line Rd., Harwinton, Connecticut  06791, USA or


by Sue Hamilton

Bannock is a Northern tradition, a staple food item found in just about every tack box taken out onto the ice or into the bush. It can be eaten with every meal, dunked in tea or broth, or slathered with peanut butter. 
Here are three different recipes for you to try.

Authentic Native Cree Bannock Bread made with either currants or raisins(lifted from the Two Bay website <>)
6 cups of flour 
1 Cup of lard 
3 Tablespoons of baking powder 
1 Tablespoon of salt 
2 Cups of currants or raisins 
3 ? Cups of water

In a medium size bowl, mix the flour and lard together by hand. Then add the baking powder, salt and the currants or raisins. Once this is done, add the water and work the ingredients into a dough. Next, you have two options: the camp fire or the oven. To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown. To cook in an oven, spread the dough out into a 16" square cake pan. Bake at 425 degrees for about 20 minutes or until golden brown. 

Cece McCauley's* Bannock
*Gwich'in leader and business woman of Inuvik
(lifted from the Northern News Service Web Site <>)
4 cups flour 
4 heaping teaspoons baking powder
2 teaspoons salt 
4 teaspoons sugar 
1 cup shortening 
2 cups milk
Heat oven to 450 degrees. Combine all dry ingredients. Rub shortening 
into dry mixture by hand, add 2/3 cup raisins (if you wish) then add milk. Roll out on a floured board and cut into round pieces. Bake 15 minutes. 

Maureen's Fluffy Bannock
This recipe was recorded as it was being prepared in a kitchen in Pond Inlet. Maureen is an excellent cook, however she is one who does not measure ingredients!) Bannock can be cooked in many styles. This one is done on top of an electric stove and two 12 inch cast iron skillets (this is an EXACT measurement).

about 3 cups of flour 
about 3/4 cups powdered milk 
1 slightly rounded TB of baking powder 
stir in about 1/4 dried fruit 
1 TB powdered egg or 1 egg

Mix with water or enough canned milk just until all ingredients are moistened. If necessary add enough flour so the dough can be kneaded. 
Grease each skillet with about 1 TB butter or margarine. 
Pat the dough into one of the skillets. Cook, covered with the other skillet on low heat until the bottom is browned. Flip both skillets simultaneously and continue cooking until other side is nicely browned. Total cooking time is about 45 minutes.

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