There is no need to wait or limit yourself to the first day of May to prepare a bannock at home, although it never hurts to take advantage of the excuse of traditions. This mass of very old origin, as we already mentioned, has many variants but the simplest is always the most effective and versatile. From it we can already experiment with variants, for example adding raisins or other fruits.
The first time we face traditional preparations from other cultures, as in this case with Scottish bread, it is always a good idea be guided by experience who has been preparing them at home for a long time. So we have based ourselves on the indications of this Scottish family, dividing the quantities to make a single loaf, and the result has been wonderful.
It is one of those recipes that you have to hit a little by eye in terms of the amount of liquids and solids, but it’s very easy to tame the dough because there really isn’t much to tame. This false bread is not kneadedand it is also recommended not to do it so as not to develop too much gluten, and it also allows you to adjust the thickness to taste depending on whether you prefer a thinner and crunchier cake, or thicker to be able to open it in half, as has been our case.
First, make the substitute for homemade buttermilk mixing the milk with the freshly squeezed and strained lemon juice. Let stand at room temperature for at least 20 minutes.
Mix the oatmeal, wheat flour, salt and baking soda in a bowl. Make a hole in the center and pour the “cut” milk little by little, mixing gently at the same time. We won’t need all the milk, about 190-220mlbut it depends on the type of flour.
When you already have one malleable dough, not sticky, somewhat coarse, work on a clean surface without kneading, compacting it in the form of a disc. It should be slightly smaller in diameter than the pan we use, about 18-20 cm, or depending on whether we like it more or less thick.
Mark the typical cross on top with a knife or similar and heat the iron pan. Grease with butter or oil and cook the dough over medium heat about 15-20 minutes, until lightly toasted. Turn over and cook the same time or a little longer if it is very thick on the other side.
Navaris Cast Iron Frying Pan – Seasoned Cast Iron Skillet with Two Handles – Mineral Iron Frying Pan for Induction Oven Gas Griddle – 25 CM
With what to accompany the Scottish bannock bread
The bannock can be eaten freshly hot, or cold and cut into the four marked portions. It is better to let it cool down cut every quarter down the lengthwise half as if it were a sandwich, toasting the two halves to take them with butter and jam, or extra virgin olive oil and the complements that we like the most: honey, cheese, avocado, tomato, ham, etc. If it is finest It can be taken as is accompanying a soup, cream or stew.
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