BreadFoodProject BreadHeadRecipes

Project BreadHead: 12 Barley Bannock

Oh my goodness! It’s been almost EIGHT WEEKS since I last made bread! How did that happen?! Well, busy work project, a holiday and the temptation of the breadmaker! So I’ve made up for it this weekend by making two at once!

First up from my Project BreadHead is the Barley Bannock, a flat bread from Scotland.


Barley flour, wholemeal plain flour, salt, cream of tartar, margarine, buttermilk and bicarb of soda.

If you don’t have any buttermilk (I couldn’t find any for love nor money) then add 1 tsp of lemon juice to some milk and leave it out for about an hour to sour.

Sift the flours, salt and cream of tartar into a bowl. Add the margarine and rub into breadcrumbs.

Mix the milk and bicarb together and when it starts to bubble, mix it into the flour. Make a soft dough, not too firm though.

Lightly flour a surface and pat out the dough to about 2 cm thick. Mark the dough into four wedges.

Add to a lightly oiled griddle/frying pan and bake for 10 minutes on a low heat.

Turn over and bake for another 10 minutes.

Serve warm!

This bread is delicious. Goes well with soup!

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