St. Michael'S Bannock 1 Recipe

Name: St. Michael'S Bannock 1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup barley meal; 2/3 cup oat meal; 2/3 cup rye meal; 1/2 cup flour; 1/2 teaspoon salt; 2 teaspoons bicarbonate of soda; 2 1/2 - 3 cups milk; 3 tablespoons honey or 3 tablespoons brown sugar; 1/4 cup raisins (optional) or 1/4 cup sultana (optional); 2 eggs; 1 cup cream; 4 tablespoons melted butter

Servings: persons

2/3 cup barley meal
2/3 cup oat meal
2/3 cup rye meal
1/2 cup flour
1/2 teaspoon salt
2 teaspoons bicarbonate of soda
2 1/2 - 3 cups milk
3 tablespoons honey or 3 tablespoons brown sugar
1/4 cup raisins (optional) or 1/4 cup sultana (optional)
2 eggs
1 cup cream
4 tablespoons melted butter

1
Mix barley meal, oatmeal, rye meal, flour, bicarbonate of soda and salt together well in a large bowl.
2
Stir in the milk, honey or sugar, and the fruit.
3
Turn the mixture out onto a well-floured board and knead just long enough to make a soft dough. Add more flour or milk, if required to get the consistency right.
4
Roll the dough into a circle about 20-23cm (8-9″) in diameter and 1-2cm (1/2-3/4″) thick. ( They can be made smaller to be handled better) Wrap lightly in waxed paper and leave to rise for about 20 minutes in a warm place.
5
Mix together the eggs, cream, and melted butter. Heat a griddle or a large frying pan and grease it lightly.
6
Unwrap the dough. Paint one surface of the bannock with the egg mixture, and place the bannock with the painted side on the griddle.
7
Cook over a moderate heat until brown.
8
Paint the upper surface of the bannock with the egg mixture. Flip over and cook the other side.
9
Keep turning it over and painting the bannock until each side has been painted and cooked three times, when it is ready to serve.
10
St Michael's Bannock is good either served plain or spread with butter and honey.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup barley meal, 2/3 cup oat meal, 2/3 cup rye meal, 1/2 cup flour, and more.

Yes, St. Michael'S Bannock 1 falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

St. Michael'S Bannock 1

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions