Oatmeal Bannocks Recipes

CLASSIC OAT BANNOCK BREAD RECIPE

Steps:

• Serve and enjoy!

SCOTTISH BANNOCKS RECIPE

Steps:

• If you're making your own buttermilk do that first (see notes).
• Mix your oatmeal, salt and flour together in your bowl.
• Measure our your buttermilk, if you've made extra, and add the baking soda.
• Add your buttermilk mixture slowly to the oatmeal and flour mix, you may not need it all so add around a cup then use a spoon to bring it together before continuing with the rest if necessary.
• Turn the dough out onto a floured surface and split into two.
• Manipulate the dough into a flat circles the right size to suit your griddle, skillet or frying pan. Be careful not to handle the mixture too much at this stage to avoid taking any air the baking soda has added from it.
• Heat your griddle/skillet with a little oil.
• Indent your dough slightly to provide 4 sections, like you would a pizza.
• Once it's hot add the dough to your griddle/skillet.
• You should only have to turn your bannock once, leave it to brown on the underside but don't be afraid to give it a shuggle to make sure it's not stuck to the surface of the pan.
• Once you're sure it's cooked turn the bannock over to lightly brown the other side. You should be able to tap it and hear a hollow sound.
• If your bannock is too thick you may need to cook for longer on the second side but this will depend on your griddle/skillet size.

OATMEAL BANNOCKS

Steps:

• Mix 3/4 cup flour, the sugar, salt, oats, and yeast thoroughly.
• Milk butter in sauce pan. Add milk and water and heat till just warm.
• Add milk mixture to flour-oat mixture and beat for 5 minutes.
• Add egg and another 1/2 cup of flour and continue beating for another 5 minutes, adding more flour until bread pulls away from the side of the bowl.
• Turn bread out on a lightly floured surface and knead 8-10 minutes till smooth and elastic- adding flour as needed.
• Lightly spray a bowl with cooking spray, add dough. Lightly spray dough with cooking spray. Cover bowl with plastic wrap and let it raise in a warm place till doubled in bulk (about 45 minutes).
• Punch down dough. Divide in two and roll out each half into an 8" circle.
• Spray two 8" round cake pans with cooking spray. Add dough (one to each pan) and with a knife gently score each loaf into 8 wedges (don't cut all the way through the dough).
• Lightly cover with plastic wrap (or a tea towel) and let rise until doubled in bulk (about 30 minutes).
• Bake at 375F for 20 minutes.

OATMEAL BANNOCK (LOW FAT)

Steps:

• Combine flour, oats, baking powder, sugar and salt. With pastry knife cut in cold butter until crumbs are size of peas.
• Pour in milk and mix quickly just until dry ingredients are moistened.
• Turn dough onto lightly floured board; knead 3 - 5 times. Pat out dough to about 3/4" thickness. Cut into rounds with a 2" cutter.
• Bake on parchment or ungreased sheet at 425 for 12 - 15 minutes or until lightly browned.