Prep 1 hr
Cook 25 mins
St Michael's major feast day is September 29th, now joined with the other archangels. I've just been reading up on St Michael and found out that there is a traditional 'bannock', or flat bread made with barley and oats. This version has the number 1 in the title because there is another that is a bit different. This bannock is of Irish origin and is used by the English on the feast also. I found this recipe online at a site called 'Which Day'
- 158.51 ml barley meal
- 158.51 ml oat meal
- 158.51 ml rye meal
- 118.29 ml flour
- 2.46 ml salt
- 9.85 ml bicarbonate of soda
- 591.47-709.77 ml milk
- 44.37 ml honey or 44.37 ml brown sugar
- 59.14 ml raisins (optional) or 59.14 ml sultana (optional)
- 2 eggs
- 236.59 ml cream
- 59.16 ml melted butter
- Mix barley meal, oatmeal, rye meal, flour, bicarbonate of soda and salt together well in a large bowl.
- Stir in the milk, honey or sugar, and the fruit.
- 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.
- Roll the dough into a circle about 20-23cm (8-9″) in diameter and 1-2cm (½-¾″) 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.
- Mix together the eggs, cream, and melted butter. Heat a griddle or a large frying pan and grease it lightly.
- Unwrap the dough. Paint one surface of the bannock with the egg mixture, and place the bannock with the painted side on the griddle.
- Cook over a moderate heat until brown.
- Paint the upper surface of the bannock with the egg mixture. Flip over and cook the other side.
- Keep turning it over and painting the bannock until each side has been painted and cooked three times, when it is ready to serve.
- St Michael's Bannock is good either served plain or spread with butter and honey.