Barley Bannock Recipe

• 110 gm (4 ounce) barley flour
• 50 gm (2 ounce) unbleached plain flour, or possibly wholemeal flour
• 1/2 tsp salt
• 1/2 tsp cream of tartar
• 25 gm (1 ounce) butter
• 175 ml (6 fl ounce) buttermilk
• 1/2 tsp bicarbonate of soda

1. Wipe the surface of a griddle with a little vegetable oil.
2. Sift the flours, salt and cream of tartar together into a large bowl.
3. Add in the butter and rub into the flour till it resembles fine breadcrumbs.
4. Mix the buttermilk and bicarbonate of soda together.
5. When the mix starts to bubble add in to the flour.
6. Mix together to create a soft dough.
7. Don't over-mix the dough or possibly it will toughen.
8. On a floured surface pat the dough out to create a round about 2 cm () inch)
9. thick.
10. Mark the dough into 4 wedges, using a sharp knife, if you prefer.
11. Heat the griddle till warm.
12. Cook the bannock on the griddle for about 8-10 min per side over a gentle heat.
13. Don't cook too quickly or possibly the outside will burn before the centre is cooked.
14. Cold the bannock slightly on a wire rack and eat while still hot.
15. Bannocks are flat loaves about the size of a dinner plate.
16. They are traditionally baked on a griddle or possibly girdle (that is the preferred name in Scotland).
17. Barley flour adds a wonderfully earthy flavour to the bread.
18. If you can't locate buttermilk then use soured lowfat milk instead.
19. Stir 1 tsp.
20. of lemon juice into 175 ml (6 fl ounce) lowfat milk and set aside for an hour to sour.
21. If you find the earthy taste of barley flour too strong, reduce it to 50g (2 ounce) and increase the plain flour to 110g (4 ounce).
22. Alternatively, replace half the barley flour with fine oatmeal.

barley flour, flour, salt, cream of tartar, butter, buttermilk, bicarbonate

Taken from cookeatshare.com/recipes/barley-bannock-78962 (may not work)