Bannock

Bannock is a traditional Elizabethan recipe for the classic Scottish unleavened buttermilk-based cake/bread. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: Bannock.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

8

Rating:

Tags : Bread RecipesBaking RecipesCake RecipesScottish Recipes

Original Recipe

Bannock
Bannock is an un-leavened oat-based scone traditionally cooked in a cast-iron frying pan (though it is often referred to as a bread) that has been a Scottish staple for centuries. Though there are few actual recipes from the Medieval and Elizabethan periods (this was a bread of the common peoples after all) the recipe given below will yield a fair approximation; though, of course, the baking powder in the self-raising flour is a modern addition that makes the bannock lighter and more suitable for modern tastes. For an authentic Elizabethan version omit the baking powder and substitute plain flour for the self-raising.

Modern Redaction

Ingredients:

225g whole wheat bread flour
110g plain flour
120g rolled oats
2 tbsp sugar
2 tsp baking powder
½ tsp salt
2 tbsp melted butter
180ml buttermilk or water

Method:

Add all the dry ingredients to a bowl and stir together. Add the melted butter, and half the water or buttermilk and stir. Now add the remaining liquid a little at a time until the flour comes together into a stiff dough. Pat into a rough circle and either bake on a greased baking sheet in an oven pre-heated to 200°C (400°F/Gas Mark 6) for about 25 minutes until well browned. Alternatively place in a dry frying pan on medium heat and cook for about 10 minutes per side. Allow to cool a little, cut into segments and serve.

These days Bannock is a traditional food used by campers and hikers and is fruit is often incorporated into the mixture (about 70g or fruit in this mixture is good). You can use dried fruit such as raisins or currants and fresh fruit such as cranberries or blackcurrants.