The name Bannockseems to originate from the Old Celtic English“bannuc”, derived from the Latin“panicium” for “bread” or meaning “anything baked”. Made simply from oatmeal and flour, the first citing of a bannock or bannuc recipe in Scotland was in the 8th Century. It’s amazing this tasty bread is still baked today!
The Scottish Bannock is made of basic ingredients and the recipe is simple which is probably why they’ve been a part of life in Scotland throughout the ages. Such a part that Robert Burns mentions them in his song/poem ‘Bannocks O’ Bear Meal’, referencing the Jacobite uprising.
Bannocks O’ bear meal, Bannocks O’ barley, Here’s to the Highlandman’s bannocks o’ barley. Wha, in a brulzie, will first cry a parley? Never the lads wi’ the bannocks o’ barley. Bannocks O’ bear meal, Bannocks O’ barley, Here’s to the Highlandman’s bannocks o’ barley. Wha, in his wae days, were loyal to Charlie? Wha but the lads wi’ the bannocks o’ barley! Bannocks O’ bear meal, Bannocks O’ barley, Here’s to the Highlandman’s bannocks o’ barley. Robert Burns 1794 – Bannocks O Bear Meal
Rustic Scottish Bannock Recipe
This nod to Bannocks by Burns himself may also be why they feature in the acclaimed TV show Outlander, definitely worth a watch or a read if you ask us!
But what are they? Bannocks are a scone-like bread that’s both heavy and flat with a not surprisingly oaty or barley wholesome taste that suits most savoury dishes. They’re the perfect side to any meal you might have bread with and you’ll find them often served warm with breakfast or with a bowl of Cullen Skink. They both warm the soul and the body while filling you up nicely.
Traditionally, Scottish Bannocks recipes call for the bread to be made on a stone in front of the fire, a “bannock stane”, modern Bannocks recipes use a cast-iron Skillet, girdle or griddle. Don’t worry though, a deep frying pan will do too, or failing that, you can bake them in the oven.
Traditional Scottish Breakfast: Morning Rolls And Fillings
Not everyone has buttermilk available to them so we found a way of making your own and it’s really simple! All you need to do is stir lemon juice into full-fat milk and then leave it to settle.
For every 1 cup of milk (250ml) you need to add 2 tbsps of lemon juice, we juiced our own lemon but you can use pre squeezed juice.
If you’re making your own buttermilk start that now. While your milk sits for 30 minutes you’ll have time to make a cup of tea!
Scottish Honey Bread
Make sure your skillet or griddle is in good condition and nicely pre-seasoned to avoid your bannock sticking. You can find some excellent tips for looking after your cast iron cookware here.
Turn the heat on low to start heating your griddle/skillet. We found that a slow consistent heat is better than heating it on a high burn then turning it down, it allows for a nice even cook.
Measure out your buttermilk, if you’ve made more than required, and add the baking soda to the milk. The buttermilk will bubble and increase in size slightly, don’t worry this is your raising agent and it’s quite normal!
Classic Scottish Shortbread Recipe
Add your milk mixture to your bowl with the flour, salt and oatmeal bringing it together with a spoon to form a dough. We started with one cup of milk and then slowly added the rest because it can get sticky and wet, so don’t feel you have to use it all. If your mix does get too wet just keep adding a little flour at a time until you have a workable dough.
Take your mix out of the bowl and place it on a floured surface. Split the dough into two. Manipulate the dough into a flat circle about one inch in thickness and the right diameter to suit your griddle, skillet or frying pan.
It may need a little gentle kneading and adding a bit of flour at this stage to create a less sticky mix but be careful not to handle the mixture too much to avoid taking any air the baking soda has added from it.
Traditional Scottish Oatmeal Rolls
Indent your dough to provide 4 quarters then gently add the dough to your griddle/skillet making sure the heat is focused in the centre of the pan.
You should only have to turn your bannock once, leaving it longer on the first side to do the majority of cooking then turning it over to lightly brown the top. Don’t be afraid to give it a shuggle while cooking to make sure it’s not stuck to the bottom, but allow it to cook a little first.
You bannock should rise a little from maybe 3/4 of an inch to an inch raw to 1.5-2 inches once fully cooked. If your bannock is too thick you may need to turn cook for a bit longer on the second side to ensure the middle is cooked, this will depend on your griddle/skillet size.
Energy Saving Bread: How To Make The Perfect Bannocks
This post sticks to a traditional Bannocks recipe and they’ll have a very traditional taste. However, to make your own bannock recipe you can add any ingredients you like.
Why not think about adding some cooked bacon pieces or some seeds? A cheese topping will work well or adding some chilli and cardamon to the mix.
If you don't have buttermilk it's possible to make your own. Add two tablespoons of lemon juice per cup of milk, cover and allow to sit in the fridge for about 30 minutes.
Easy Bannock Recipe (baked Or Fried)
The nutritional data in this recipe is provided by a third party and these values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed.
We created Scottish Scran to not only learn more about Scottish cuisine but to bring it into our home and our kitchen and yours too.The Fife bannock is a traditional bread of Scotland. I like to think of it as Scottish soda bread. This is the perfect wee recipe for quick and easy bread that requires no yeast or rising time, contains basic pantry ingredients and kids can make it with you.
Bread may well be the staff of life. But it was the humble bannock that fed the Scottish nation for a great many years.
Braw Scottish Oatmeal Bread
Unlike bread, bannocks can be ‘baked’ on the hob as opposed to the oven. So even armies on the move could rustle up their ‘daily bread’ whilst on the move.
Bannocks are very similar in makeup to oatcakes. But they are much lighter and more like bread in texture. They are in fact a soda bread. Once tasted I’m quite sure bannocks will become part of your baking repertoire.
There is no yeast involved in making a Fife Bannock (or Scottish Soda Bread). Instead, good old Bicarbonate of Soda is used as your raising agent. You also do not need to leave this dough to rise. This Scottish soda bread packed with healthy oats is therefore a quick way to make bread.
Colonial Bread (easy Southern Brown Bread)
I always make this simple Scottish soda bread using plain flour. However, if you want to use a mix of wholemeal flour or just use all wholemeal flour then that’s fine too.
You have a choice with this wee recipe. Either bake the soda bread in the oven at 180C for about 15 minutes on a baking tray or bake on a griddle/girdle (aka a heavy-based frying pan) on the hob until browned on either side.
This is another pantry staple recipe. Check out my 50 Homemade Pantry Staples for more great ideas on things you can easily be making at home.
Easy White Bread Recipe For Kids
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram , Facebook , Pinterest and Twitter and sign up for my newsletter too of course.
A Fife Bannock is a form of yeast free soda bread and is super easy to make either on the hob or in the oven
Calories: 175 kcal Carbohydrates: 36 g Protein: 5 g Fat: 1 g Saturated Fat: 1 g Cholesterol: 1 mg Sodium: 288 mg Potassium: 126 mg Fiber: 2 g Sugar: 1 g Calcium: 13 mg Iron: 2 mg
Scottish Homemade Plain Bread
My Top Tips *Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!They are baked at a high baking temperature; and so it will take only less than 15 minutes to get them baked.This gives Scottish Morning Rolls, it’s signature deep brown crust and ultra soft and moist crumb.
Into a bowl, add in the lukewarm water.The water should be not cold nor hot ,just slightly warm; ideally around 95 F.
At the end, the dough will turn to be a sticky mass of dough.No problem, a sticky dough at this stage is a good sign.
Traditional Scottish Recipes
Pull the dough
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