- 100 g plain flour
- 65g beremeal
- 2 tsp bicarbonate of soda
- 1/2 tsp cream of tartar
- 1/4 tsp sugar
- 1/4 tsp salt
- 115 g medium oatmeal
- 1 tbsp butter
- buttermilk or natural yogurt as required
INSTRUCTIONS
- preheat oven to 180C if using and grease a baking tray
- Sift the flour, bicarbonate of soda, cream of tartar, salt and sugar into a large bowl
- Add the oatmeal and and beremeal and mix well and rub in the butter
- Add as much of the buttermilk or plain yogurt as you require to form a dough
- Turn dough out on to a lightly floured surface and knead briefly
- Pat it into a round shape and press down till it is about 1cm thick all over and make a deep cross to form quarters
- If baking place on prepared baking tray and into oven for approximately 15 minutes or until golden and a skewer comes out clean
- If using the hob place your bannock either in a hot girdle/griddle or in a flying pan (or hotplate of Aga) and brown on underside the turn over and do the other side
- cool on a wire rack
Heritage Bakehouse 