St Michaels Bannock 2 Recipes

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.

BANNOCK TWO WAYS

Steps:

• For Greg's Bella Coola Bannock:
• Combine the flour, baking powder, sugar, and salt. Using a pastry cutter or knife, cut in the butter until the pieces are pea-sized. Mix in the egg, then pour in about 1/4 cup (60 mL) of milk. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about 1/4 inch (6 mm) of oil and heat over medium-high. When the oil is hot, fry the bannock-being careful not to crowd them-until golden brown. Serve immediately with maple syrup and flaky sea salt.
• For Doreen Crowe's Bannock:
• In a large bowl, mix the flour, baking powder, salt, and water together to form a dough. If the dough is a bit dry, add more water 1 Tbsp (15 mL) at a time. Turn the dough out onto a floured surface and roll out into a 9×12-inch (23×30-cm) rectangle about 1/4-inch (6-mm) thick. Cut into approximately 3×3-inch (8×8-cm) squares. Heat about 1/4 inch (6 mm) of oil in a large frying pan over medium-high heat, and fry the bannock-being careful not to crowd them-until golden brown, about 2 minutes on each side. Serve warm.

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.