Name: Bannocks
Yield: For 4 bannocks
Cuisine: United Kingdom
Ingredients: 225 g (8 oz) barley, or oat flour, chickpea flour or pea flour; 55 g (2 oz) plain (all-purpose) flour; ¼ tsp fine sea salt; 1 tsp bicarbonate of soda (baking soda); 450 ml (16 fl oz) buttermilk; oat flour or plain (all-purpose) flour, for dusting

Preparation info

For
4
bannocks

Difficulty
Easy

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

Bannocks come from the northern parts of Great Britain: Northern England, Northern Ireland and Scotland. They are flat, scone-like buns or quick breads that are baked on a griddle and made with barley, oats and sometimes a proportion of rye – whatever grew to harvest. Before bicarbonate of soda (baking soda) was invented, they were also made by saving a proportion of dough from the previous bake, thus creating sourdough bannocks.

A bannock made with rye and barley was called ‘Brown