Rustic Scottish Bannock Recipe - Gemma’s Bigger Bolder Baking (2024)

FAQs

What does bannock mean in Scottish? ›

The name Bannock seems to originate from the Old Celtic English “bannuc”, derived from the Latin “panicium” for “bread” or meaning “anything baked”. Made simply from oatmeal and flour, the first citing of a bannock or bannuc recipe in Scotland was in the 8th Century.

This is the part where you don't want to knead the dough too much because if you do… your bannock will become real hard. So make sure that you knead the dough only about 3-4 times, it should not take too long to do. Place it on a baking tray, then take a fork and start poking holes in the flat kneaded dough.

Leftover bannock or fry bread can be cooled to room temperature and stored for a few days in a large Ziplock bag on the counter, or for around a week in an airtight container in the fridge.

Bannock is a type of fry bread, which originates from Scotland but was eventually adopted by the Indigenous peoples of Canada, particularly the Métis of western Canada. Bannock stems from the Gaelic word bannach, which means “morsel,” a short and sweet but accurate description.

Scottish bannock was usually made of barley, peameal, or oatmeal. Wheat flour was later introduced. Indigenous people eventually adopted bannock, often using corn flour or plants rather than the wheat flour of Europeans. Bannock became a staple for voyageurs, fur traders, prospectors, and later, Indigenous peoples.

Bannock has had and continues to hold great significance to Indigenous American peoples, from pre-contact to the present. The bannock of many pre-contact American peoples was made of corn and nut meal, and flour made from various roots and ground plant bulbs, and sweetened with syrup from trees.

Adding water is the tricky part! If you add too much, it becomes a gooey mess. Too little and the powdered ingredients don't become dough. Also, you do not have to knead bannock dough like for other breads.

There are many versions of bannock and different nations make more than one version. Bannock can be baked in a pan or on a stone (camping), shallow pan-fried, or deep-fried.

Classic bannock has a smoky, almost nutty flavour blended with a buttery taste, while dessert bannock can have flavours resembling a donut or shortbread. Making bannock is an art that takes years to perfect.

bannock, flat, sometimes unleavened bread eaten primarily in Scotland. It is most commonly made of oats, though bannocks of barley, ground dried peas, and a combination of grains are sometimes encountered. Selkirk bannock is made from wheat flour and contains fruit.

Why does bread dry out in the fridge? ›

According to Baker, it isn't advisable to store bread in the refrigerator. Although it would still be perfectly healthy to eat, she cautions that it will become a lot less palatable because the cold temperature of the fridge will cause the starch in your bread to recrystallize and lose moisture.

Using the sweetest sultanas and lashings of creamy butter, only Alex Dalgetty & Sons know how to make a true Selkirk Bannock. Best served sliced and spread with butter, or even try it toasted for a change. For something extra special why not try making a sumptuous Bread and Butter pudding.

In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, used as a cooking surface. Most modern bannocks are made with baking powder or baking soda as a leavening agent, giving them a light and airy texture.

Bannock is essentially a giant scone. The texture is pretty much the same. Except before you bake it you assign some grooves to it and then you cut it all up to eat with your spreads of choice. Just like a scone, Bannock is rather versatile.

In place of traditional Diné foods such as corn, beans, and squash, the government provided only sparse commodities like flour, salt, sugar, and lard. Through ingenuity and experimentation, fry bread was born as a means of survival.

m' ulaidh ort! my darling/dear!

The Scottish people or Scots (Scots: Scots fowk; Scottish Gaelic: Albannaich) are an ethnic group and nation native to Scotland.

According to Cameron, a bannock was the whole circular quick bread or cake, while a scone was the individual piece cut, like a pie slice, from a bannock. It dawned on me that this old distinction is reflected in the way my Scottish mother-in-law made her cheese scones. From my mother-in-law's recipe collection.

Uisge beatha is the Scottish Gaelic term for 'water of life' with uisge simply meaning water and beatha meaning life. It is a straightforward translation of the Latin 'aqua vitae'. Over time and through common use in Scotland, uisge beatha was shortened and 'uisge' became known as 'whisky'.