1700s BANNOCKS
“The usual darkness of the Highland night was broken by the glow of several campfires dotting the glen. Several men in obvious good humor lounged by the fires. The fat from the rabbits, cooking over the open flames, sizzled with the promise that they would be dining on more than bannocks tonight.“
- The Piper & The Prophecy
Bannocks are one of the oldest forms of bread in Scotland. For centuries it was a staple food, especially in rural households. The 1700s-style bannock was traditionally made with coarse oats as the base, combined with liquid to form a rough dough. It was then shaped by hand, scored, and cooked slowly on a heated flat stone or griddle. The result is a dense, rustic flatbread that holds up well to travel and quickly fills an empty stomach.
The bannock preparation was both practical and superstitious. The bannock was turned clockwise on the griddle, following the direction of the sun, as a sign of order and favorable outcomes. Once cooked it was broken by hand, rather than cut, along the scored lines. This was believed to preserve a sense of wholeness and harmony within the home.
Bannocks were also made for celebrations, such as the festivals of Beltane and Lughnasadh. Richer and tastier seasonal ingredients would be added if available. We’ll be celebrating Beltane by sharing a modern version of this recipe very soon that comes out a bit more like a scone.
To make;
Traditional Bannocks
makes 4 wedges
2 cups steel cut oats
½–¾ cup water or buttermilk
½ tsp salt
2 tbsp butter, lard, or drippings
I. In a bowl, combine the oatmeal and salt. Work the fat into the oats with your fingers until slightly clumpy.
II. Slowly add your liquid ¼ cup at a time until you get a soft, slightly sticky dough that holds together when pressed. Let the mix rest for 10 minutes between additions. This helps the oats absorb the liquid and hold together better.
III. Turn the dough onto an oat-dusted surface and gently pat into a round about 6 inches wide and ½ inch thick. Score the bannock in quarters by using a knife to cut halfway through the round, leaving the bottom half intact for sturdiness.
IV. Heat a dry pan or griddle over low heat and cook for 6-8 minutes per side, occasionally turning it clockwise. When ready, it should have a golden-brown exterior, be firm, and have a faint toasty scent.
V. Share with loved ones, remembering to break by hand. Serve with butter, jam, and a wee cuppa.
~ from the table of Summer crosby hennessy of acorn moon mercantile ~