Recipe by Rainbow - Chef 536866
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
Directions See How It's Made
- 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.