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Barley Bannocks

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About
Recipes vary in the proportion of beremeal to wheat flour. Most printed Orkney recipes suggest about half and half, but some Orcadians make their bannocks with very little wheat flour preferring the stronger flavour of the beremeal. The flour is mixed with baking soda and buttermilk to make a springy, moist bannock.

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