St. Michael's Bannock 2

Name: St. Michael's Bannock 2
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 2-4 breads, 2-4 serving(s)
Ingredients: 315.37 ml barley flour; 315.37 ml oat meal; 315.37 ml rye meal; 236.59 ml flour; 2.46 ml salt; 9.85 ml baking soda; 9.85 ml baking powder; 4.92 ml cinnamon; 4.92 ml clove; 4.92 ml nutmeg; 591.47-709.77 ml buttermilk; 236.59 ml raisins; 44.37 ml honey or 44.37 ml brown sugar; 2 eggs; 236.59 ml cream; 59.16 ml melted butter

Submitted by Rainbow - Chef 5368

"This is a second recipe for St Michael's Bannock. This is a traditional Irish flatbread made and eaten for the feast of St Michael on September 29th."

Download

Ready In:: 1hr 30mins
Ingredients:: 16
Yields:: 2 breads
Serves:: 2-4

ingredients

315.37 ml barley flour
315.37 ml oat meal
315.37 ml rye meal
236.59 ml flour
2.46 ml salt
9.85 ml baking soda
9.85 ml baking powder
4.92 ml cinnamon
4.92 ml clove
4.92 ml nutmeg
591.47-709.77 ml buttermilk
236.59 ml raisins
44.37 ml honey or 44.37 ml brown sugar
2 eggs
236.59 ml cream
59.16 ml melted butter

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Rainbow - Chef 5368

I minored in anthropology in college, and food is part of a culture,, so I'm interested in various ethnic foods. I'm on a restricted diet, however, and I'm not a great chef,, so I look for simple dishes without milk products, too much hot spices, grease, and now I've been diagnosed diabetic too! Quite a challenge sometimes to work out a menu for myself, within my budget too! So I've come here to see if I can find, and share, interesting foods and menues. I am more familiar with American cowcountry foods, some Polish foods, Caribbean cuisine. Asian food is low sugar and no dairy, though there are exceptions. I've had the privilege to sample foods from Kenya, Korea, Ethiopia, Soul food. I want to taste the world! My family has had, at one time, enough land to have a large garden, fruit trees, berry bushes, rabbits, and a couple of Bantam chickens. I don't have that at the moment, but I do grow some herbs in pots inside. Fresh herbs are not only tastier but cheaper than dried.

View Full Profile