Introduction: How to Make Bannock

Picture of How to Make Bannock

An awesome oat bread.
Traditionally eaten on May 1 (Beltane) by pagan shepherds to ensure good luck for the following year, you can make it any time.

Step 1: Ingredients

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3 cups oats
a pinch of tsp salt
a pinch of baking powder
2 tbsp butter (or lard if you wanna be really authentic)
1 cup water

Jam, Honey, Whatever else you want to put on it.

Step 2: Combine Stuff

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Combine dry ingredients in a bowl.
Melt the butter.
Mix in butter and water.

Step 3: Divide and Conquer

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Separate the dough into pancake-sized disks.

Heat up a pan with some oil/butter/lard.

Step 4: Cook, Serve, Eat

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Cook your dough-stuffs on a frying pan, hot rock, griddle, wherever, until they are a nice golden-brown on each side.

Also, the dough is really good raw.

Cut into goodly sized pieces and enjoy with milk and jam... or whatever else you have lying around.
(Really good with natural maple syrup)


mhuston1 (author)2011-07-25

We make a version my husband learned in canada that is simply flour and water mixed with whatever dried fruit or nuts you want.

crumpet32 (author)2010-03-08

Native Americans also make bread we call bannock and its nothing like this, but it looks delicious I will give it a try ,..thankyou

beadydani (author)2009-06-18

I am definitely learning a lot on this page, all these wonderful dishes from different (I am British) parts of the world. I think I am hooked!!

I_am_Canadian (author)2009-05-02

BANNOCK! This brings back the memories from camp... Pizza bannock sammiches, made with week old cheese, a purplish meat appropriatly called "Chams", and minnows, all made in a used sardine can. I miss camp.

lemonie (author)2009-05-02

Ah, fantastic - could do with something like that right now. I'm interested in the fat-side of this. Would it be traditionally made with left-over fats, like 'dripping'? L

eleraama (author)2009-04-30

This looks delicious! I might have to bring some to our Beltaine ritual... Or possible just make it for breakfast like granola

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