RCI-BR.003.0365.001
Scottish Wheat Bannock
A recipe from Nova Scotia that is called both and .
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- (950ml) whole wheat flour4 cups
- (120ml) sugar1/2 cup
- 2 tsp
- 1 tsp
- .5 cups (360ml) buttermilk1 unit
- butter (cut into pea-sized cubes)4 tablespoons
Method
1
Preheat a cast iron skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil.
5 minutes
2
In a large mixing bowl, combine the wheat flour, baking soda, and salt, whisking together until evenly distributed.
2 minutes
3
Gradually add enough cold water or buttermilk to the dry ingredients, stirring until a soft, slightly sticky dough comes together. Do not overmix.
3 minutes
4
Turn the dough out onto a lightly floured surface and gently shape it into a round, flat disc approximately 1 to 1.5 centimetres thick.
2 minutes
5
Score the top of the bannock with a cross or diagonal cuts using a sharp knife to allow even cooking through the centre.
1 minutes
6
Place the bannock onto the preheated skillet and cook over medium-low heat until the underside is golden brown and a crust forms.
12 minutes
7
Carefully flip the bannock and continue cooking on the other side until golden brown and the bread sounds hollow when tapped on the bottom.
12 minutes
8
Remove from the heat and allow the bannock to cool on a wire rack before slicing and serving.
10 minutes