Puckle Bread

Preparation info

  • Makes


    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

This is my version of Waas Bakery’s famous loaf.


  • 350 g strong white bread flour
  • 350 g strong granary/malted grain flour


Mix the flours, wheat and yeast in a bowl with 2 level tsp of salt. Make a well in the centre and slowly pour in enough tepid water (about 450ml) to make a softish dough.

Using floured hands, bring the dough together and turn out onto a floured board then, regularly sprinkling (lightly) with flour (I use a flour shaker), knead for 10 minutes until smooth; it should be soft and shiny-loo