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Beremeal (Barley) Bannocks
Preparation info
- Yield:
1
large round - Difficulty
Easy
Appears in
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