A Scottish bread that was traditionally an unleavened flat bread made with barley flour or oatmeal combined with wheat flour, but is today considered a quick bread since most bannocks are now leavened with baking powder or baking soda. The dough is prepared in a round, flat shape, which is scored into quarters. It is cooked on a griddle where it is allowed to heat slowly until fully cooked in the center. A bannock usually requires about 10 minutes cooking time per side. Bannocks are served warm and when the quarter sections of a whole bannock are separated, they are much like a scone in size and texture.
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