Bere Bannocks

This is my adaptation of a recipe from Paul Doull of the wonderful Foveran Hotel near Kirkwall. Paid taught me how to make these bannocks one chilly February morning. Having taken the whole morning off to see the maestro in action, I could hardly believe it when they were ready, a mere fifteen minutes later. There they were on the wire rack, covered with a tea towel to keep them moist: four of the most beautiful bannocks, speckled all over with charred marks. They were so q