Catherine Brown

Bere and Oatmeal Bread

Blaanda bread, Shetland*

Preparation info
  • Makes

    6

    Medium
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 1 oz (25 g) butter (¼ stick)
  • 2

Method

Preparing the Girdle

Heat the girdle.

Mixing

Rub the butter into the meal mixture and salt, and sift in the raising agents. Add the milk gradually, mixing with the right hand till a firm but not sticky dough. Shape into a round flat bannock.

Cooking

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