St Michaels Bannock 1 Food

ST. MICHAEL'S BANNOCK 2

Steps:

• 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.

GLUTEN-FREE BANNOCK

Steps:

• In a large bowl, combine flour, molasses, powder, and salt.
• Cut in butter until it is in tiny pieces.
• Add potatoes and stir well.
• Pour in milk and stir with a fork to form a ball.
• Turn out onto working surface and knead 10 times.
• Divide into 4 equal portions (rounds) and pat down to 1" thickness.
• Bake in a preheated 400* oven for about 25-30 minutes until brown.
• Cut into wedges, slices, or simply pull off pieces of the round.
• Enjoy!

ST. MICHAEL'S BANNOCK 1

Steps:

• Mix barley meal, oatmeal, rye meal, flour, bicarbonate of soda and salt together well in a large bowl.
• Stir in the milk, honey or sugar, and the fruit.
• Turn the mixture out onto a well-floured board and knead just long enough to make a soft dough. Add more flour or milk, if required to get the consistency right.
• Roll the dough into a circle about 20-23cm (8-9″) in diameter and 1-2cm (½-¾″) thick. ( They can be made smaller to be handled better) Wrap lightly in waxed paper and leave to rise for about 20 minutes in a warm place.
• Mix together the eggs, cream, and melted butter. Heat a griddle or a large frying pan and grease it lightly.
• Unwrap the dough. Paint one surface of the bannock with the egg mixture, and place the bannock with the painted side on the griddle.
• Cook over a moderate heat until brown.
• Paint the upper surface of the bannock with the egg mixture. Flip over and cook the other side.
• Keep turning it over and painting the bannock until each side has been painted and cooked three times, when it is ready to serve.
• St Michael's Bannock is good either served plain or spread with butter and honey.