Bannocks from Oats in the North, Wheat from the South: The History of British Baking, Savoury and Sweet (page 153) by Regula Ysewijn

  • oat flour
  • barley flour
  • Show all ingredients...

  • EYB Comments

    Can substitute additional oat flour, chickpea flour, or pea flour for barley flour; and plain flour for oat flour. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute additional oat flour, chickpea flour, or pea flour for barley flour; and plain flour for oat flour. See recipe for a variation.

  • mjes on October 02, 2021

    My son no longer lives nearby so if he is experimenting with bannocks, I am likely also making bannocks in order to understand his comments. Again, the recipe is not the traditional sourdough version but rather a modern version of the bannock. I tried the barley version as I am particularly fond of barley breads. These are very good while hot ... they don't do so well when cold and they aren't easily reheated - you want a small amount of steam to reheat them.

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