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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.
- 1 1⁄3 cups barley flour
- 1 1⁄3 cups oat meal
- 1 1⁄3 cups rye meal
- 1 cup flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 1 teaspoon nutmeg
- 2 1⁄2-3 cups buttermilk
- 1 cup raisins
- 3 tablespoons honey or 3 tablespoons brown sugar
- 2 eggs
- 1 cup cream
- 4 tablespoons 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.