I will have to admit that this was the first Scottish savoury bannock that I have made and you know what? …it certainly will not be the last it was absolutely delicious! The kids loved it and the wee one had a few pieces too! I made this special bannock with traditional Beremeal from Orkney.
“Bere is an ancient form of barley, with a unique appearance and taste, grown and milled in Orkney for over 300 years. 100% natural, it is perfect for baking bannocks, scones and biscuits.” Barony Mill in Orkney
I loved using beremeal! Its a traditional and natural product that I will be adding to my larder cupboard supplies in the future. Bannocks are so easy to make and this recipe is based on a recipe from the Barony mills Beremeal recipe book. This original recipe was written by Margaret Philips, Birsay, Orkney and produces a very soft bannock mix which makes a delicious bannock for serving with cheese and golden butter…Orkney butter being the best of course!
These bannocks work really well for lunch or breakfast and would even be delicious served alongside soup. I served my bannocks up with some Christmas chutney from Little House Larder in Orkney, some crumbled Scottish Blue cheese, chopped apples and a sprinkle of crushed walnuts. It was an absolutely delicious combination. You could also just serve them up with some butter and thinely sliced cheddar cheese for a delicious breakfast.
Equipment you might need for making this recipe:
- cast iron pan or large flat frying pan for cooking your bannocks
- ceramic mixing bowl
- I used a handheld mixer for this recipe but you could also use a kitchen aid for forming the dough or even just your hands
These bannocks would also work really well with some of my delicious smoked salmon pate or my homemade crowdie cheese. You could even make the sweet crowdie from the end of the video to create a sweet bannock. Check out the recipes below to make them.
Tips for making this recipe:
- make sure your cast iron pan or flat frying pan is well greased with butter before placing your bannock in the pan.
- you want your dough to be soft so that you can shape it into a large flat disc, if its too sticky add in a little more flour into your mix. Use well floured hands to shape the bannocks.
- In this recipe I made 3 large flat bannocks but you could also shape them into smaller bannocks if you like too. I would like smaller ones for the kids.
- Try using the beremeal…I can’t recommend it enough it is a very nutritious natural ingredient…but…if you can’t get your hands on it for whatever reason you could try using wholemeal flour instead. It may not taste the same but it will probably still work. I’m definitely a beremeal convert now though.
Beremeal Bannock Recipe
- 3 cups of Beremeal
- 1 cup of plain flour
- Pinch of salt
- 2tsp of baking powder
- 1tsp of cream of tartar
- 2tbsp of butter
- 2tbsp of kefir yoghurt (or other natural yoghurt)
- 1.5 cups of whole milk
- Butter for greasing the pan
- Add the beremeal, flour, salt, baking powder and cream of tartar to the mixing bowl and stir through.
- Rub the butter into the flour and stir in the yoghurt.
- Slowly add in the milk a little at a time with a dash of water if required to create a soft but firm managable dough.
- Grease the pan with butter and bring to a medium heat. Place the bannock in the pan and cook for 5 minutes on both sides.
- Serve with butter, cheese or a variation of ingredients.
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