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Rock-baked Savoury Bannocks
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.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
8
Rating: 
Tags : Herb RecipesMilk RecipesCake RecipesBritish Recipes
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.
Serve hot, accompanied by cooked peas or beans.
