-
1
Wipe the surface of a griddle with a little vegetable oil.
-
2
Sift the flours, salt and cream of tartar together into a large bowl.
-
3
Add in the butter and rub into the flour till it resembles fine breadcrumbs.
-
4
Mix the buttermilk and bicarbonate of soda together.
-
5
When the mix starts to bubble add in to the flour.
-
6
Mix together to create a soft dough.
-
7
Don't over-mix the dough or possibly it will toughen.
-
8
On a floured surface pat the dough out to create a round about 2 cm () inch)
-
9
thick.
-
10
Mark the dough into 4 wedges, using a sharp knife, if you prefer.
-
11
Heat the griddle till warm.
-
12
Cook the bannock on the griddle for about 8-10 min per side over a gentle heat.
-
13
Don't cook too quickly or possibly the outside will burn before the centre is cooked.
-
14
Cold the bannock slightly on a wire rack and eat while still hot.
-
15
Bannocks are flat loaves about the size of a dinner plate.
-
16
They are traditionally baked on a griddle or possibly girdle (that is the preferred name in Scotland).
-
17
Barley flour adds a wonderfully earthy flavour to the bread.
-
18
If you can't locate buttermilk then use soured lowfat milk instead.
-
19
Stir 1 tsp.
-
20
of lemon juice into 175 ml (6 fl ounce) lowfat milk and set aside for an hour to sour.
-
21
If you find the earthy taste of barley flour too strong, reduce it to 50g (2 ounce) and increase the plain flour to 110g (4 ounce).
-
22
Alternatively, replace half the barley flour with fine oatmeal.
