St. Michael's Bannock 2

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.

• Ready In: 1 hr 30 mins
• Serves: 2-4
• Yields: 2-4 breads

Ingredients

• 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

Directions

1. Mix the barley flour, oat meal, and rye meal. Add flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg, .Mix together evenly.
2. Add the raisins and mix again.
3. Stir in the buttermilk and honey until mixture forms a ball.
4. 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.
5. 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.
6. While heating a lightly greased skillet, mix the eggs, cream, and melted butter.
7. Spread onto one of the bannocks and place the bannock, egg-side down, in the skillet and cook til the egg-side is browned.
8. Put the egg mixture on the top side, flip the bannock and cook 'til the second side is golden.
9. Repeat this application of the egg wash and flipping and cooking until each side has been cooked three times.
10. Do the same with the second bannock.
11. Serve warm with butter and honey.