Imagine transporting yourself to the misty highlands of Scotland with just one bite of warm, golden-brown bread that tells a story centuries old! Jocasta's Auld Country Scottish Bannock isn't just a recipe—it's a culinary time machine that brings the hearty, comforting flavors of traditional Scottish baking right to your kitchen. Whether you're a bread enthusiast, a history buff, or simply craving a deliciously simple homemade treat, this bannock will revolutionize your baking game and connect you to generations of Scottish home cooks.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Scottish
Serves: 8 servings
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup honey
- 1/2 cup milk
- 1/4 cup water
- Butter for greasing
Instructions
- Gather all ingredients and ensure they are at room temperature. Prepare a large mixing bowl, measuring cups, and a baking sheet.
- In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, and salt. Whisk these dry ingredients together until thoroughly blended.
- Create a small well in the center of the dry ingredients. Pour in the honey, milk, and water.
- Using a wooden spoon or spatula, mix the wet and dry ingredients until a soft, slightly sticky dough forms. Be careful not to overmix, which can make the bannock tough.
- Lightly flour a clean work surface and turn out the dough. Gently knead the dough 4-5 times to bring it together, being careful not to overwork it.
- Shape the dough into a round disk approximately 8 inches in diameter and about 1/2 inch thick. Traditional bannock is typically round and flat.
- Grease a baking sheet with butter, ensuring even coverage to prevent sticking.
- Transfer the shaped dough onto the prepared baking sheet. Using a sharp knife, score the top of the bannock with a cross, cutting about 1/4 inch deep. This helps the bannock cook evenly and is a traditional Scottish technique.
- Preheat the oven to 375°F (190°C). Place the baking sheet with the bannock in the center of the oven.
- Bake for approximately 20 minutes, or until the bannock is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for 10-15 minutes before slicing. This allows the bannock to set and makes for cleaner cuts.
- Serve warm with butter, jam, or honey. Bannock is best enjoyed fresh on the day it is baked.
Tips
- • Temperature matters! Ensure all ingredients are at room temperature for the most consistent dough. • Don't overwork the dough—gentle mixing and minimal kneading keep the bannock tender. • The traditional cross-scoring isn't just decorative—it helps the bread cook evenly and is a classic Scottish technique. • Use a wire rack for cooling to prevent the bottom from becoming soggy. • Serve warm for the most authentic experience, paired with fresh butter or local honey. • If the dough feels too sticky, add a little extra flour, but do so sparingly. • For a more rustic look, bake on a cast-iron skillet or traditional griddle if available.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 6g
Fat: 4g
Saturated Fat: g
Cholesterol: 5mg
