Breads
Bannock (Scottish Griddle Bread)
The Quirky Foodster Team
Ingredients
- 250g (2 cups) plain flour
- 50g (1/2 cup) medium oatmeal
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp fine salt
- 25g (2 tbsp) butter, softened
- 175ml (3/4 cup) buttermilk
Method
- Mix the flour, oatmeal, baking soda, cream of tartar and salt in a large bowl.
- Rub in the butter with your fingertips until the mixture resembles fine crumbs.
- Stir in the buttermilk to form a soft dough, taking care not to overwork it.
- Shape into a round about 2cm (3/4 in) thick and score into quarters (farls) with a knife.
- Cook on a hot, dry griddle for 8-10 minutes per side over medium-low heat until well risen and cooked through.
Introduction: Bannock is one of Scotland's oldest breads, a simple flat, round loaf traditionally cooked on a girdle (griddle) over an open fire long before ovens were common in Scottish homes.
Cultural Background: Bannock is one of Scotland's oldest breads, a simple flat, round loaf traditionally cooked on a girdle (griddle) over an open fire long before ovens were common in Scottish homes. Made with flour, oats or barley depending on the region, it was often baked in large rounds and cut into wedges called 'farls', a practical, everyday bread still enjoyed with butter or cheese today.
Tips: Keep the heat moderate; too hot and the outside will burn before the inside is cooked. Test doneness by tapping the base, it should sound hollow when fully cooked.
Variations: Use wholemeal flour for a heartier, nuttier bannock. Add a handful of raisins or currants for a lightly sweetened version, popular at teatime. Naturally vegetarian; use a plant-based butter and buttermilk alternative to make fully vegan.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm briefly in a dry pan or toaster to refresh before serving.
Nutrition: Calories: 220 kcal, Protein: 6g, Carbs: 38g, Fat: 5g, Fibre: 3g
FAQs:
Q: What is a farl?
A: A farl is simply a quarter of a round bannock or loaf, a traditional way of cutting and cooking Scottish griddle breads.
Q: Can I bake bannock in the oven instead?
A: Yes, bake at 200C (400F) for about 20 minutes, though the griddle method gives the more traditional texture and flavour.
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