BANNOCK
Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
- Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
- Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 24.5 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 465.5 mg, Sugar 0.1 g
TRADITIONAL BANNOCKS (SCOTLAND)
Make and share this Traditional Bannocks (Scotland) recipe from Food.com.
Provided by Sydney Mike
Categories Breakfast
Time 40m
Yield 12 bannocks, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together flour cinnamon & salt.
- In a smaller container, lightly whisk the eggs together with the sugar & stir that mixture into the flour mixture with just enough milk to give a pouring consistency, beating well until bubbles form.
- Grease & heat a griddle, then pour tablespoons of the mixture onto the gridle, tilting to spread the mixture thinly.
- As soon as the bannocks are golden brown underneath, perhaps about 3-4 minutes, flip them over & brown on the other side.
- Cool on a wire rack before serving with butter & honey.
Nutrition Facts : Calories 358.6, Fat 7.7, SaturatedFat 3.3, Cholesterol 150.2, Sodium 173.1, Carbohydrate 56.3, Fiber 1.7, Sugar 8.8, Protein 14.5
CLASSIC OAT BANNOCK BREAD RECIPE
Steps:
- Serve and enjoy!
Nutrition Facts : Calories 361 kcal, Carbohydrate 52 g, Cholesterol 34 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 493 mg, Sugar 16 g, Fat 15 g, ServingSize 8 servings, UnsaturatedFat 0 g
GLUTEN FREE BANNOCK BREAD ROLLS
These Gluten Free Bannock Bread Rolls are a true delight. They're a no knead, no yeast kinda quick bread which you cook right on the stovetop. Perfect for those times when you're like oops I forgot to buy bread :)
Provided by Krystal
Categories Main
Time 20m
Number Of Ingredients 7
Steps:
- Mix all dry ingredients in a large bowl
- Make a well in the middle of the flour and pour in the coconut milk
- Mix the dough well until it forms a smooth ball
- Cover the bowl with a kitchen towel and allow it to rest for at least 10 minutes. The dough will not rise during that time but the dough will be easier to manipulate after resting.
- Turn the stove to medium heat and add just enough coconut oil to cover the bottom of your cast iron skillet.
- Divide the dough into 10 small balls and place aside on a lightly floured plate
- Lightly flour your hands and flatten the balls into discs
- When the oil is hot but not smoking add the disc shaped dough to the pan
- Fry on one side until a bottom crust is formed, approx 2 minutes
- Flip the dough and fry on the other side for an additional minute or so
- Remove to a clean plate lined with parchment paper or paper towels and cover
Nutrition Facts : ServingSize 10 g, Calories 164 kcal, Carbohydrate 25 g, Protein 3 g, Fat 6 g, SaturatedFat 5 g, Sodium 63 mg, Fiber 2 g, Sugar 1 g
SCOTTISH BANNOCKS RECIPE
This is a traditional Scottish Bannocks Recipe, or Scottish Skillet Bread. These were traditionally made with barley or oatmeal, so we have used oatmeal in this recipe. You can change it up with added ingredients like bacon bits, chilli, herbs, or cheese if you wish!
Provided by Phil & Sonja
Categories Savoury Recipes
Time 40m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 187 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 841 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
OATMEAL BANNOCKS
Adapted from the cookbook "The Secrets of Jesuit Breadmaking." Awesome bread, my family eats a lot of it in the fall and winter months and enjoy it particularly with Cock-a-leekie Soup (recipe #7702).
Provided by BothFex
Categories Yeast Breads
Time 1h40m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 146, Fat 4, SaturatedFat 2.2, Cholesterol 21.9, Sodium 139.1, Carbohydrate 23.4, Fiber 1.3, Sugar 4.3, Protein 4.1
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- Finely grind the oatmeal in a food processor or blender, and then transfer to a medium-sized mixing bowl.
- To the oats, whisk in the flour, baking soda, and salt, and then mix in the buttermilk until a dough is formed.
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5/5 (1)Estimated Reading Time 3 mins
- Mix dry ingredients. Add butter and work into oats. Add enough water to work the oats into a sticky dough.
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- Boil two pans of water. One for the potatoes and one for the eggs and salt the water that the potatoes are going in.
- Carefully place the potatoes in the salted water and the eggs in the other pan and simmer them both on a high heat until cooked through. Drain and set aside to cool
- Melt the butter in a large frying pan for the herring to cook in. I like to use my cast iron gridle on a medium heat.
- Wash and dry your herring fillets if nessecary. You want them as dry as possible so use kitchen towel if you need to.
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Cuisine ScottishTotal Time 50 minsCategory Side DishCalories 110 per serving
- Grind the oats to meal by pulsing them 4 or 5 times in a blender, food processor, or clean coffee grinder. Repeat with the barley. (The meals will have some coarser bits to them but should be relatively fine). Set aside ¼ cup of the ground oats for working the dough. (I used my food processor to make my flour, and it worked pretty well)
- Mix the remainder of the 2 freshly ground flours together with the salt. Cut the butter in with a pastry blender or 2 forks until the mixture resembles coarse sand. A few pea-sized lumps of butter are okay. (I found this method interesting because this implies that a bannock is basically an unleavened oat flour biscuit, just using room-temperature rather than chilled butter)
- Stir in the milk — you should have a very wet dough, but not soupy (add a little more milk if the dough is too dry). Cover the bowl with a clean tea towel and set aside for 15 minutes to allow the grains to absorb the milk.(Here is where I think I went wrong…my dough was wet but probably not wet enough. A picture of what the dough should look like would have been helpful)
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