BannockOrigin: Scottish Period: Elizabethan |
Original RecipeBannock 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. 
Modern RedactionIngredients:
225g whole wheat bread flour 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 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. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Bannock to your online bookmark site: 
|
|
More European recipes... More recipes for breads, cakes and pastries... More recipes for Cakes... More recipes for Bread... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
Read: Recipe Articles and Reviews
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with bread flour and oats as primary ingredients: Scotch Cake Biscuits ANZAC Biscuits Oatmeal Cranberry Cookies Grain, Nut and Fruit Muesli Ffagod Traddodiadol Llymru Country Apples and Tamarillos Gala Apricot Cheesecake Oat and Raisin Biscuits Brecwast Bara Lawr Strudel Dough Hobnobs Das Goetta der Feldwebel Uwd Oatmeal Cakes Penwaig Nefyn Seven-part Muesli Cranberry Flapjacks Crunchy Oatmeal Cookies Lincoln Shortbread Pistolette Roll Kaerakile Oatcake Brewis Oat and Currant Biscuits Herring in Oatmeal Haggis Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
