Delicious Rustic Scottish Bannock
A simple yet delightful traditional Scottish bread with a crispy outer crust and soft chewy inside, perfect for any meal or snack.
Servings: 4 servings
Calories: 180kcal
Ingredients
Dry Ingredients
- 2 cups old fashioned rolled oats (or oat flour for a finer texture)
- 1 cup all-purpose flour (substitute with oat flour for a gluten-free option)
- 1 teaspoon baking soda Measure carefully to avoid bitterness
- 0.5 teaspoon salt Enhances flavour
Wet Ingredients
- 1 cup buttermilk You can use milk mixed with a splash of vinegar as a substitute
- 2 tablespoons oil For cooking in the skillet
Instructions
Preparation
- In a large mixing bowl, combine the rolled oats and all-purpose flour (or oat flour). Add the baking soda and salt, and mix well.
- In another bowl, mix the buttermilk and oil until combined. If using milk and vinegar, let the mixture sit for a few minutes to thicken slightly.
Combine Ingredients
- Gradually pour the wet ingredients into the dry ingredients, stirring until a sticky dough forms. Avoid over-mixing; it’s okay if there are a few lumps.
Shaping and Cooking
- Turn the dough out onto a lightly floured surface and knead gently for about a minute. Shape it into a flat round that is about 1 inch thick.
- Heat a skillet over medium heat and add a little oil to coat the bottom. Once hot, place your shaped dough in the skillet. Cook for about 6-8 minutes on each side, or until it’s golden brown and cooked through.
Cooling and Serving
- Once cooked, remove the bannock from the skillet and let it cool on a wire rack for a few minutes before slicing.
- Serve warm with butter and honey, or alongside soups, or as a breakfast option with jam and tea.
Notes
For a unique twist, experiment by adding herbs like rosemary or spices like cinnamon into the dough for extra flavour. If you do not have a skillet, you can bake your dough on a baking sheet in the oven at 200°C (400°F) for about 20-25 minutes.