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This is a second recipe for St Michael's Bannock. This is a traditional Irish flatbread made and eaten for the feast of St Michael on September 29th.
- 314.66 ml barley flour
- 314.66 ml oat meal
- 314.66 ml rye meal
- 236.59 ml flour
- 2.46 ml salt
- 9.85 ml baking soda
- 9.85 ml baking powder
- 4.92 ml cinnamon
- 4.92 ml clove
- 4.92 ml nutmeg
- 591.47-709.77 ml buttermilk
- 236.59 ml raisins
- 44.37 ml honey or 44.37 ml brown sugar
- 2 eggs
- 236.59 ml cream
- 59.16 ml melted butter
- Mix the barley flour, oat meal, and rye meal. Add flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg, .Mix together evenly.
- Add the raisins and mix again.
- Stir in the buttermilk and honey until mixture forms a ball.
- Turn out onto a floured board and knead about 50 - 60 times, adding more flour or milk as needed. The dough will not be as smooth as some breads, but not too sticky. Do not overdo.
- Divide dough and roll into circles about 8" in diameter and almost 1" thick (or smaller if needed for better handling). Score a Cross in each one.
- While heating a lightly greased skillet, mix the eggs, cream, and melted butter.
- Spread onto one of the bannocks and place the bannock, egg-side down, in the skillet and cook til the egg-side is browned.
- Put the egg mixture on the top side, flip the bannock and cook 'til the second side is golden.
- Repeat this application of the egg wash and flipping and cooking until each side has been cooked three times.
- Do the same with the second bannock.
- Serve warm with butter and honey.