St. Michael's Bannock 1

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4-7
YIELD: 4-7 breads
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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