Rustic Scottish Bannock Recipe

45 mins
Serves 8
https://www.biggerbolderbaking.com/scottish-bannock-recipe/

Directions

  1. 1Finely grind oatmeal in a food processor or blender; transfer to a bowl.
  2. 2Finely grind oatmeal in a food processor or blender; transfer to a bowl.
  3. 3Finely grind oatmeal in a food processor or blender; transfer to a bowl.
  4. 4Whisk in flour, baking soda, and salt; mix in buttermilk to form a dough.
  5. 5Whisk in flour, baking soda, and salt; mix in buttermilk to form a dough.
  6. 6Whisk in flour, baking soda, and salt; mix in buttermilk to form a dough.
  7. 7Turn dough onto a floured surface; knead once or twice; form into an 8-inch disc.
  8. 8Turn dough onto a floured surface; knead once or twice; form into an 8-inch disc.
  9. 9Turn dough onto a floured surface; knead once or twice; form into an 8-inch disc.
  10. 10Heat a skillet over low heat; add a touch of oil; place dough in skillet.
  11. 11Heat a skillet over low heat; add a touch of oil; place dough in skillet.
  12. 12Heat a skillet over low heat; add a touch of oil; place dough in skillet.
  13. 13Cook until nicely browned (about 10-15 minutes per side).
  14. 14Cook until nicely browned (about 10-15 minutes per side).
  15. 15Cook until nicely browned (about 10-15 minutes per side).
  16. 16Divide into wedges; serve warm with butter and jam; store leftovers in an airtight container at room temperature for up to 3 days
  17. 17Divide into wedges; serve warm with butter and jam; store leftovers in an airtight container at room temperature for up to 3 days
  18. 18Divide into wedges; serve warm with butter and jam; store leftovers in an airtight container at room temperature for up to 3 days

Ingredients

  • 2 cups old fashioned rolled oats
  • 2 cups old fashioned rolled oats
  • 2 cups old fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 0.75 cup buttermilk
  • 0.75 cup buttermilk
  • 0.75 cup buttermilk
  • 1 oil
  • 1 oil
  • 1 oil

Equipment

food processor or blendermixing bowlsskillet

Tips

  • Use low heat and patience when cooking the bannock to prevent burning.
  • Make your own buttermilk substitute if needed.
  • Level off the baking soda; too much will give an acidic taste.
  • For individual bannocks, divide dough into 8 portions.
  • Add 2 teaspoons of fresh thyme or 1 cup of grated cheddar cheese for savory bannock.
  • Mix in 2/3 cup of dried fruit for a sweeter bannock