By Mama's Kitchen (Hope) on August 30, 2005
Photo by DCKiki
Photo by DCKiki
"Yummy Scottish bread. Great flavor and naturally low fat! Great bread for sweet or savory uses. I posted this recipe for the Zaar World Tour 2005- Scotland. This recipe was modified by me after experimenting with a recipe by the same name found on page 331 of "Prairie Home Cooking" by Judith M. Fertig, which reads... "This is a simple bread of the dispossessed. Brought to Canada by the Scots who were displace3d from their lands during the infamous 'clearances' of the late 1700's. Bannock would eventually become one of the first breads that Native Americans learned to make when they were confined to reservations in the prairie states......" I pride myself on being both Scottish and American Indian as well as a pretty good genealogist and a history buff. This recipe was well-researched before posting to Zaar as such."
Serving Size: 1 (11 g)
Servings Per Recipe: 24
"This is a delicious, easy, and healthy bread. It was a bit too saltly for my taste. When I make it again, (which I definitely will!) I don't want to mess with the amount of salt though in case the bread doesn't rise properly. It was also very small, only 6 or 7 inches wide. I'm almost certain that it's supposed to be larger though, because this is my first time baking any bread other than banana bread. It would be helpful if the directions were a bit more specific about the size of the loaf though. Thanks for sharing!"
"This is great whatever it's origin. I made it to go with a vegetable bean soup and it was the perfect thing. I think I'll be making this often, it's so easy and quick to make (and no kneading)."
"Bannocks ARE scottish and these are a very good recipe!I am a BURNS and these are very traditional - thanks for posting this recipe!"
"reminds me of irish soda bread thanks for posting dee"
""Kenny Blacksmith, a former chief of the Cree community of Mistissini of northern Quebec, told me that they learned to make bannock from the Scottish who settled up in Northern Quebec several hundred years ago. They did not have flour before the arrival of the Europeans. When he went to Scotland a couple of years back, he had the priviledge of teaching the Scottish again how to make bannock." - Jacques Dalton canadianhistory.com"