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Bonnag Arran Oarn (Barley Meal Bonnag)

Bonnag Arran Oarn (Barley Meal Bonnag) is a traditional Manx recipe (from the Isle of Man) for a classic barley meal sodabread that used to be a staple on the island. The full recipe is presented here and I hope you enjoy this classic Manx version of: Barley Meal Bonnag (Bonnag Arran Oarn).

prep time

20 minutes

cook time

50 minutes

Total Time:

110 minutes

Makes:

2 loaves

Rating:

Tags : Bread RecipesMilk RecipesBaking RecipesBritish RecipesManx Recipes

This is probably as close as you can get to the original bonnags (actually sonnags) of the Isle of Man, using traditional barley rather than wheat as the main grain. Here double action baking soda is effectively made by combining bicarbonate of soda with cream of tarter (this is just what baking soda is, except that rice flour is added to baking soda to keep it dry).

Bonnag is a traditional Manx bread which, it is believed, has been around for hundreds of years. It is traditionally served with butter or some people like it dry, we like to give our guests the opportunity to try it many different ways. We also offer our guests fresh homemade marmalade, jam and a popular one Manx honey.

Bonnag and Scottish Bannock share an etymology and are similar in preparation. However, it does seem that the original spelling of bonnag was 'sonnag' and it was only after the introduction of modern baking soda did the bonnag spelling enter the vernacular. The Isle of Man's original grains would have been barley and oats not wheat.

The original Bonnag was a barley cake, about the size of a breakfast plate, cooked on a griddle. This was prevalent until the 1860s when chemical leavening (originally bicarbonate of soda with buttermilk and then double action baking soda) became popular and the traditional bonnags were replaced by the more cake-like forms of today, though barley was probably stillt the main grain.

Dried fruit also became prevalent in the mid 19th century and by the 1890s bonnag had become fruited breads leavened with soda with wheat flour becoming more common than barley. Indeed, the increased gluten in wheat flour is needed for a bonnag to rise properly. Though to be fair, imported wheat did not fully replace barley as the island's staple grain until the 1910s.

Manx slim cakes hearken back to the original method of making bonnag as a flat griddle cake.

Ingredients:

340g (3/4 lb) Barley Meal
115g (1/4 lb) plain flour
55g (2 oz) lard
1 tsp bicarbonate of soda
1 tsp cream of tartar
pinch of salt
buttermilk to mix

Method:

In a bowl, whisk together the barley meal, baking soda, cream of sod and salt until well combined.

Dice the lard, add to the other ingredients and rub in until the mixture resembles fine crumbs. Add just enough buttermilk to bring the ingredients together as a moderately soft dough.

Divide into two or three equal portions and shape these into round or oblong shaped loaves. Arrange on a greased baking tray then transfer to an oven pre-heated to 180°C and bake for about 50 minutes.

A plain flour bonnag can be made in the same way, simply substituting wheat flour for the barley meal.

These are best eaten warm, sliced and spread with plenty of butter.