- Prep Time: 5 min
- Bake Time: 15 min
- Ready In: 20 min
3 cups Daybreak Mills Stoneground Whole Wheat Flour
3 cups Daybreak Mills Stoneground White Flour
3 tablespoons baking powder
¼ cup brown sugar
1 tsp. salt
½ cup CanPro Canola Oil
4 cup cold water
Mix dry ingredients then add oil and water. Dough will be fairly wet, like a cake. Spread onto a cookie sheet and bake at 375 until golden on top, about 35 min.
Add syrup to butter in small quantities until thoroughly incorporated. Refrigerate until ready to use. Spread on cooled bannock and top with River Bend Plantation Saskatoon Jelly.