Bannock

A bannock, from the north of England, Scotland or Ireland, is a descendant of the first kind of bread, which was cooked on a griddle on an open fire. To get a proper hearth bread finish, bake this directly on the base of the oven so it’s good and crusty on the base and top. Bannock is unyeasted so is quick to make and is delicious freshly baked for afternoon tea or topped with some smoked salmon.