Bannock is a crumbly flat bread similar to scones (or the American biscuits) typical of Scotland. Native Americans make a similar flat bread which is now also called bannock.
Bannocks can be either sweet or savoury, and are usually coved on an open fire. They can be made with pretty much any grain as they don;t require gluten to raise. Wheat, barley and oats are the most common grains used, alone or combined.
Originally bannocks were baked without any evening agents, but currently we usually use some baking powder or baking soda to make them softer.
This recipe is for a middle sweet oat-wheat bannock. We have it with some butter and jam, or some ham and cheese.
- 350 grams plain flour (2 cups)
- 250 grams oats (2 cups)
- 70 grams sugar (1/4 cup)
- 35 grams oil (1/4 cup)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- mix all the ingredients
- shape as a round flat cake and score with a knife
- bake either in the oven (180 C/ 355 F) for approximately 50 minutes, or stovetop on a pan or griddle (turn over every few minutes for best results)