St. Michael's Bannock 1
"St Michael's major feast day is September 29th, now joined with the other archangels. I've just been reading up on St Michael and found out that there is a traditional 'bannock', or flat bread made with barley and oats. This version has the number 1 in the title because there is another that is a bit different. This bannock is of Irish origin and is used by the English on the feast also.
I found this recipe online at a site called 'Which Day'"
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Yields:
-
4-7 breads
- Serves:
- 4-7
ingredients
- 2⁄3 cup barley meal
- 2⁄3 cup oat meal
- 2⁄3 cup rye meal
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 2 teaspoons bicarbonate of soda
- 2 1⁄2 - 3 cups milk
- 3 tablespoons honey or 3 tablespoons brown sugar
- 1⁄4 cup raisins (optional) or 1/4 cup sultana (optional)
- 2 eggs
- 1 cup cream
- 4 tablespoons melted butter
directions
- 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.
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RECIPE SUBMITTED BY
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.
