A lower-calorie way to make Bannock
Bannock — with whole-wheat flour, yogurt, and a crisp baked crust
A soft whole-grain dough bakes into a tender Canadian bannock with only a measured amount of fat, about 265 kcal per serving.
Control moisture first, build flavor through browning and aromatics, and use measured rich ingredients only where they are most noticeable. The finished bannock keeps its traditional shape and defining texture without a greasy or watery finish.
What changes—and what stays
From fried or shortening-rich bannock often provides 400–550 kcal to 265 calories
Replace frying and shortening with yogurt hydration and a light oil brush before baking. Toasted wheat, cultured yogurt, a browned crust, and a touch of salt preserve bannock's simple character.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Replace frying and shortening with yogurt hydration and a light oil brush before baking | Toasted wheat, cultured yogurt, a browned crust, and a touch of salt preserve bannock's simple character. |
How the flavor stays
Toasted wheat, cultured yogurt, a browned crust, and a touch of salt preserve bannock's simple character.
A cost rule that survives inflation
Flour, yogurt, and baking powder make eight generous wedges from basic staples.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 420 gwhole-wheat flour
- 180 gall-purpose flour
- 500 gplain low-fat yogurt
- 180 mlwater
- 18 gbaking powder
- 16 gcanola oil
- 8 gsalt
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Mix dry ingredients evenly
Whisk both flours, baking powder, and salt before adding moisture.
Look for: No white baking-powder pockets remain.
Step 2 · follow the visible cue
Fold a soft dough briefly
Add yogurt and water and fold only until no dry flour remains.
Look for: Dough is shaggy and soft, not elastic.
Step 3 · follow the visible cue
Shape without compressing
Pat into an even round on a hot tray and score eight wedges.
Look for: Round is level with visible score lines.
Step 4 · follow the visible cue
Brush and bake until hollow
Brush with measured oil and bake until deeply gold and hollow-sounding.
Look for: Crust is crisp and crumb tender, not oily.
Calories at the same serving size
150 kcal · 36% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Bannock within two hours and refrigerate sealed for up to three days. Reheat only what you need.
Cool Bannock within two hours and refrigerate sealed for up to three days. Reheat only what you need.
Frequently asked questions
Can Bannock be prepared a day ahead?
Yes. Chill promptly and keep crisp or delicate components separate until serving. Cool Bannock within two hours and refrigerate sealed for up to three days. Reheat only what you need.
What does the calorie figure for Bannock include?
It covers one of the stated servings from the listed quantities only; extra sides are not included. Replace frying and shortening with yogurt hydration and a light oil brush before baking.
- whole-wheat flour420 g
- all-purpose flour180 g
- plain low-fat yogurt500 g
- water180 ml
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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