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Bannock

Bannock is a traditional Scottish recipe for a classic savoury griddle sodabread that makes an excellent accompaniment. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Bannock.

prep time

15 minutes

cook time

25 minutes

Total Time:

40 minutes

Serves:

8

Rating:

Tags : Vegetarian RecipesBread RecipesMilk RecipesBaking RecipesScottish Recipes

A bannock is a traditional Scottish griddle bread traditionally made from oatmeal or barley meal that's known from at least the 8th century. They are also an integral part of Robert Burns' poem 'Bannock O'Bear Meal' referencing the Jacobite uprising:

Bannocks O'Bear Meal

Bannocks O’bear meal,
Bannocks O’barley,
Here’s to the Highlandman’s bannocks o’barley.
Wha, in a brulzie, will first cry a parley? Never the lads wi’ the bannocks o’barley.
Bannocks O’bear meal,
Bannocks O’barley,
Here’s to the Highlandman’s bannocks o’barley.
Wha, in his wae days, were loyal to Charlie?
Wha but the lads wi’ the bannocks o’ barley!
Bannocks O’bear meal,
Bannocks O’barley,
Here’s to the Highlandman’s bannocks o’barley.

      Robert Burns 1794

The basic bannock is a scone-like Scottish bread that’s both heavy and flat with a not surprisingly oaty or barley wholesome taste that suits most savoury dishes. You can adapt the recipe, adding bacon, cheese and/or savoury herbs. It is also possible to make sweet bannocks with sugar or honey and dried fruit. This version of bannock really needs buttermilk as it helps activate the rising agent. If you don't have buttermilk it's possible to make your own. Add two tablespoons of lemon juice per cup of milk, cover and allow to sit in the fridge for about 30 minutes.

Ingredients:

330g Oatmeal (or barley meal, or a blend)
265g Plain flour
2 tsp Baking soda
1.5 tsp Salt
375ml Buttermilk

Method:

Mix together the oatmeal, salt and flour in a bowl. Measure out the butter milk and whisk in the baking soda.

Slowly work the buttermilk mixture into the flour mix until the ingredients come together as a dough (you may not need all the buttermilk).

Turn the resultant dough out onto a floured work surface and split into two equal halves.

Work the dough into flat circles of a diameter that will fit into your griddle, skillet or frying pan. But be careful not to over-work the mixture or your bannock will be tough and will nor rise.

Place your pan/griddle/skillet over medium heat. Once hot spread a little oil over the surface with kitchen paper. If oven-baking, pre-heat your oven to 180°C. Once the oven is hot, add the bannock on a greased baking tray and bake for 20 minutes, flipping over half way through.

If cooking in a pan/griddle/skillet, once the pan is hot and greased gently ease in the first bannock. Leave it to brown on the underside, shaking the pan occasionally to make sure it’s not stuck to the surface of the pan.

Once it has cooked and is nicely browned on the underside, carefully turn the bannock over to lightly brown the other side. Like bread, you should be able to tap it and hear a hollow sound.

If your bannock is too thick you may need to cook for longer on the second side but this will depend on your griddle/skillet size.