Geemo Bannock - DFM

Geemo Bannock


20 min.


20 min.

Serving Size

20 servings

Great Tastes of Manitoba 2022-2023


  • 6 1/2 cups (1625 mL) all-purposed flour
  • 2 tsp (10 mL) salt
  • 1 ½ Tbsp (20 mL) baking powder
  • 3 cups (750 mL) 2% milk
  • ¼ cup (60 mL) canola oil
  • ½ cup (125 mL) fresh blueberries


1. Preheat oven to 400˚F (205˚C). Lightly dust two baking sheets with flour.
2. In a large mixing bowl combine salt, baking powder and 3 cups of flour with a whisk. Add milk and oil to dry ingredients. Stir to mix. The mixture should resemble a thick pancake batter.
3. Slowly add 1 cup of additional flour at a time, mixing with wooden spoon or hands. When dough starts to form, knead until dough ball is smooth and soft. Add more flour if needed.
4. Split dough ball in half and knead each dough ball flat using hands or rolling pin to approximately 1- 1 ½ inches thick. Place each on an individual baking sheet. To one of the flattened doughs press fresh blueberries evenly distributed into the top of the dough. Poke holes on top of each dough with a fork.
5. Place in oven for approximately 15 minutes or until Bannock starts to brown lightly on edges. At 15 minutes, remove from oven and flip Bannock over. Return to oven to bake for an additional 5 minutes. Once both sides are browned remove from oven and place on cooling rack. Do not cut until cooled.



  • The process of mixing all wet ingredients with dry and adding flour as you go along is also called ‘choking your dough’.
  • The amount of flour to be added can vary depending on the moisture of the dough as well as the moisture in the air.
  • This baking technique and teaching was provided by Chris Guimond’s kokum (grandmother).


Acknowledgement: This recipe was provided by Chris Guimond (Geemo), Saagkeeng First Nation