Beremeal Bannock
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Bere BannockBeremeal Bannock are a relatively large Bannock made from beremeal, flour, salt, milk or water, plus either baking powder, or baking soda and cream of tartar (older recipes,)
Some recipes call for 2 parts beremeal to 1 part white (wheat) flour; others call for equal amounts of beremeal and white flour.
You roll the dough out on a floured board, then cook it on a heated, ungreased griddle for about 5 minutes.
Beremeal Bannock come out soft because of the chemical leavener in them, though historically they would have been harder and flatter when the leavener wasn't available.
Fans swear they are a little better with a glass of Scotch.
Beremeal Bannock is still made in Orkney.
Beremeal Bannock was called "Bruinie" in Shetlands dialect.
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Other entries for: Bannock
Beremeal Bannock, Béaltaine Bannock, Bride's Bannock, Cod Liver Bannock, Cryin' Bannock, Fallaid Bannock, Fife Bannock, Hogmanay Bannock, Lammas Bannock, Marymas Bannock, Mashlum Bannock, Michaelmas Bannock, Pease Bannock, Pitcaithly Bannock, Salt Bannock, Samhain Bannock, Sautie Bannock, Selkirk Bannock, Silverweed Bannock, St Bride's Bannock, St Columba's Bannock, Teethin' Bannock, Yetholm Bannock, Yule Bannock
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