Bannock (British food)

Bannock is a variety of flat bread originated from the various regions of the United Kingdom, particularly Scotland, and is traditionally cooked on a griddle. The term 'bannock' is derived from the Latin word 'panicium', which refers to baked goods.

History

The history of bannock dates back to the Iron Age in Scotland. The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle. In time, with the introduction of baking powder, bannocks began to resemble a type of bread rather than a flat cake.

Preparation

Bannock is typically made by mixing together flour, baking powder, sugar, and salt with butter or fat, then adding water or milk to make a dough. The dough is then shaped into a round or oval form and cooked on a griddle over an open fire or in an oven. Some variations of bannock include adding ingredients such as dried fruits, nuts, or spices for additional flavor.

Variations

There are several variations of bannock, each with its own unique characteristics. The Selkirk Bannock, named after the town of Selkirk in Scotland, is a rich, spongy bread made with wheat flour and containing a large amount of sultanas. The Pease Bannock is made from peasemeal and is traditionally associated with the East Lothian area. The Beremeal Bannock is made from beremeal, a type of flour made from barley, and is associated with the Orkney and Shetland islands.

Cultural Significance

Bannock has a significant place in Scottish culture and tradition. It is often associated with special occasions and celebrations. For example, the Beltane festival, an ancient Celtic festival celebrating the arrival of summer, traditionally includes the baking of a large bannock.

See Also

• Scottish cuisine
• British cuisine
• Flatbread
• Bread

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