Irish Bannock

 

Irish bannock is a traditional Irish bread, or cake, that is ideal with tea or coffee and lashings of butter. The salty sweet texture is not that far off from scones. Although eaten daily, this is one of the emblematic breads of St. Patrick's Day which can be greatly enjoyed not only around this time of year but anytime you wish. 

Irish Bannock

----------------------------------------------------------------------------

3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 tablespoon sugar

3/4 cup raisins

1 1/2 cups buttermilk

Preheat the oven to 400ºF (200ºC). Lightly grease and flour a round 8 inch cake tin and line the bottom with baking parchment paper.

In a large bowl combine the flour, baking soda, cream of tartar and sugar. Whisk together well, then add the raisins and stir to combine.  

Create a well in the centre of the flour mixture and pour the buttermilk into the well and stir until a slightly sticky soft dough forms. Scrape the dough into the prepared cake tin and spread roughly. Bake in the preheated oven for 25 to 30 minutes or until risen and lightly brown.   

Apple Raisin Bannock

A delicately dense scone like texture with a slight sweet taste thanks to the dried raisins and fresh apples.  A slice of this bannock with butter and a wee bit of Irish Whiskey or a glass of Irish Cider would be spot on. 

Apple Raisin Bannock

----------------------------------------------------------------

3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

2 tablespoons caster sugar

3/4 cup raisins

1 apple, peeled and diced

1 1/2 cups buttermilk

Preheat oven to 400ºF. Grease and flour a round cake tin and line the bottom with baking parchment paper. Set aside.

In a large bowl place all the dry ingredients together, including the raisins and diced apple. Mix together well. Make a slight well into the centre of the flour mixture, pour the buttermilk and stir until a soft slightly sticky dough forms. If the dough seems dry add a bit more buttermilk, a little at a time.  

Transfer the dough into the prepared cake tin and spread evenly. Bake for 25 to 30 minutes or until risen and lightly browned. 

Oven Baked Bannock

Bannock may be pan-fried or roasted over an open fire and also oven baked. This weekend I made this oven baked Indigenous recipe that was delicious.

Bannock

----------------------------------------------------------------------

3 cups of all purpose flour

1 teaspoon salt

2 tablespoons baking powder

1/4 cup melted butter*

1 1/2 cups water

* Traditionally bannock is made with animal lard or shortening

Preheat oven to 350ºF (175ºC) 

Measure flour, salt, and baking powder into a large bowl. Stir or whisk together. Create a well in the centre of the flour mixture and pour the melted butter and water into the well. Using a fork stir the flour mixture into the wet ingredients until all is combined and a sticky dough has formed. 

Place dough on a lightly floured surface and gently knead 10 times. Break off pieces and forming into rounds about 1 inch thick. 

Bake on a greased or lined baking sheet in the the preheated oven for 25 to 30 minutes. Or if you prefer cook bannock in a greased frypan; over medium heat allowing 15 minutes for each side.   

Notes: The dough may be formed and placed in a greased loaf pan and baked until golden brown on top. Then broken in to pieces. I used baking parchment paper to line the baking sheet I was using to bake the bannock.

Hope everyone had a great weekend! - JD 

Drop Bannock

Scottish poet Robert Burns proclaimed "Oatcakes are a delicate relish, When eaten warm with ale." They are also quite lovely when eaten with whisky too. However if you have neither; then bannock are quite satisfying with a bit of butter and a spot of jam. This recipe, predominately made with oatmeal, therefore I did have some trepidation, due to making bannock with flour previously, turned out wonderfully. Simplistic and more pancake like however undeniable delectable and moreish.

Drop Bannock

-----------------------------------------------

1 egg 

1 pint of milk

1/2 teaspoon baking soda

1/4 teaspoon salt

oatmeal as required

Beat the egg. Stir in milk. Stir in soda, salt, and enough oatmeal to make a droppable batter. Pour into a jug. Rub a frying pan with some butter. Warm the pan over medium high heat. Pour the batter into small rounds; You may also drop the batter from a serving spoon, if you wish. Heat until bubbles form on top or the bottom is nicely brown, then turn and brown the other side; as you would with pancakes. 

Notes: I added 1/2 teaspoon of British mixed spice, for a bit of flavour. 

  

Bannock

As most of you know last night was Bonfire Night and we had a bonfire feast of chilli, bannock and oven roasted cauliflower and onions. I have made bannock before for Robert Burns night and thought it would be perfect last night. Traditional Selkirk bannock has sultanas and mixed peel added however there are other variations like adding blueberries or raisins or cranberries or cinnamon. Bannock may be formed into one circular shape or into a loaf pan and baked in the oven. It also can be cooked in a cast iron skillet over a campfire or wrapped around a stick. This bannock recipe is very easy and quick therefore I opted for a more simple in house method using a frying pan and the stovetop range. It doesn't have to be Bonfire Night for you to enjoy bannock; it can be made for breakfast just serve with jam.        

BANNOCK

--------------------------------------

Makes 4. Serves 2 - 4. 

1 cup all-purpose flour

1 teaspoon baking powder

1 tablespoon British mixed spice

1/4 teaspoon salt

3 tablespoons unsalted butter

1/2 cup water

In a large bowl, combine flour, baking powder, British mixed spice and salt. Cut in the butter until the mixture resembles a coarse meal. Add 1/2 cup water and stir until flour is moistened and a stiff dough forms. Add more water if necessary.

Lightly oil and preheat a large cast iron or nonstick frying pan/skillet over medium heat.

Turn dough onto lightly floured board or counter. Divide into 4 equal pieces. Flatten each piece to form a disc 1/2 inch (1 cm) thick.

Place first disc in hot skillet and cook for 6 to 7 minutes per side. Serve warm with butter. 

Notes: I did add a bit more water, only adding a tablespoon at a time, to bring the dough to the desired consistency.  

Cooking Ode to Robbie Burns

If you have celebrated Robbie Burns Day you may have chosen one of the above menus... I preferred to celebrate the day by making Bannock.

What a fine plate of Bannock! Enjoyed by all.

And a Whisky Mac with Bannock. Enjoyed by a few.

Gae bring to me a pint o' wine

And fetch it in a silver tassie

That I may drink, before I go,

A service to my bonnie lassie.

- Burns