St. Michael's Bannock 2

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 2-4
YIELD: 2-4 breads
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement