Advertisement
Beremeal (Barley) Bannocks
- Yield:
1
large round - Difficulty
Easy
Published 2003
Once the everyday bread of the whole country – originally without raising agents – these are now mostly made in Orkney, Shetland and some of the islands. The flour is milled on Orkney and at Golspie in Sutherland.
Ingredients
175 g 6 oz 50 g
Method
Pre-Heated Girdle
The girdle is ready when you hold your hand above the surface and it is pleasantly hot. Another test is to dust with flour which should colour slightly. If it burns too quickly, it is too hot.
Mixing and Baking
Sift all of the dry ingredients into a bowl and make a well in the centre. Add the buttermilk and mix with a kni
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe