Bannock

A round, unleavened bread of barley and/or oats made in the days before raising agents. For most of Scotland, oats and barley were the staple crops, but in the more fertile areas with a drier, warmer climate wheat was also used. The bannock was usually rolled out to fit the size of the family girdle, and baked over an open peat fire. It was the early Scots equivalent of an oven-baked loaf. While this was the everyday bannock, special bannocks were made for festive occasions – its round shape was symbolic of the cycle of life, death and resurrection. The Beltane bannock, baked on May Day, was also coated in a symbolic custard made of eggs – so the hens would lay – milk – so the cows would produce milk – and grain – so the crops would grow. Variations of this custom were practiced around the country.