Rock-baked Savoury Bannocks is a reconstructed Ancient recipe for a classic cake of flour, herbs and whey that can be cooked on a hot rock or a griddle and which makes an excellent accompaniment to meats and stews. The full recipe is presented here and I hope you enjoy this classic Ancient version of: Rock-baked Savoury Bannocks.
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Bannock, or a flour cake with milk, whey and herbs baked on a rock is truly ancient recipe and very simple to make. Originally something like this would probably have been baked on a stone heated in a fire but it can also be cooked on a griddle pan.
Ingredients:
200g barley flour (or a mix of barley and oat flours)
salt, to taste
milk or whey, to bind
2 tbsp thyme, chopped
2 tbsp wild mustard greens, chopped
Method:
Combine the barley meal salt, and greens in a bowl. Now stir in enough whey (or water) to bring the mixture together as a dough. Turn out onto a floured work surface then roll out to 2cm thick. Divide into cakes of the required size then either cook on a rock that's been pre-heated on a fire or on a griddle pan.
Cook until well browned on the base then turn over and cook on the other side until done through and nicely coloured. Serve warm to accompany any stew.
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