Orkney Bere Bannocks

Name: Orkney Bere Bannocks
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 200 g beremeal; 100 g Plain flour; 1 tsp bicarbonate of soda; 1 tsp Cream of tartar; 0.5 tsp Fine sea salt; 25 g Unsalted butter; 240 ml Buttermilk; 30 g salted butter

Earthy, wholesome Orkney flatbreads made with heritage bere barley, cooked on a hot girdle and served warm with salty butter.

🇬🇧United Kingdom· Orkney and Shetland

Prep: 15 min
Cook: 16 min
Total: 31 min
Servings: 4
Difficulty: Easy
Calories: 330 kcal

Ingredients

0 of 8 gathered

Servings

200 g beremeal — Orkney ancient barley meal
100 g Plain flour — plus extra for dusting
1 tsp bicarbonate of soda — level spoon
1 tsp Cream of tartar — level spoon
½ tsp Fine sea salt — to taste
25 g Unsalted butter — chilled and diced
240 ml Buttermilk — or full-fat milk soured with lemon
30 g salted butter — for serving warm

Equipment

•girdle (a flat, heavy griddle pan)
•mixing bowl
•flour sieve
•rolling pin
•palette knife or fish slice

Nutrition

Per serving, approximate

Calories: 330 kcal
fat: 8 g
carbs: 54 g
fibre: 6 g
protein: 9 g
calories: 330 kcal

Instructions

1
Heat a dry girdle (a flat, heavy griddle pan) over medium-low heat on the hob.
2
Sift the beremeal, plain flour, bicarbonate of soda, cream of tartar, and salt into a large bowl.
3
Rub in the chilled butter using your fingertips until the mixture resembles coarse meal.
4
Pour in most of the buttermilk and mix swiftly with a round-bladed knife to form a soft, pliable dough.
5
Add remaining buttermilk if needed, taking care not to overwork the delicate, low-gluten dough.
6
Turn the dough onto a well-floured worktop and dust the top lightly with plain flour.
7
Gently pat or roll the dough out to approximately 1.5 cm thickness.
8
Cut the dough into four individual rounds or one large disc scored into four farls (quarters).
9
Place the bannocks onto the hot girdle and dry-bake for 7 to 8 minutes until deep golden brown.
10
Turn the bannocks over with a palette knife and cook the second side for another 7 to 8 minutes.
11
Prop the bannocks upright on their edges briefly to dry out the outer rims.
12
Wrap the warm bannocks in a clean tea towel to soften the crust slightly before serving.

Chef's tips

Beremeal has very little gluten, so handle the dough gently and swiftly once wet to prevent it crumbling. Ensure the girdle is not overly hot, or the exterior will scorch before the thick centre is fully cooked.

Ingredient substitutions

beremeal → wholemeal barley flour or dark rye flour
buttermilk → whole milk mixed with 1 tsp fresh lemon juice or plain natural yogurt thinned with milk

Storage

Store cooled bannocks in an airtight tin wrapped in baking paper for up to 2 days.

Reheating

Toast slices under a medium grill for 2 minutes on each side until warm and fragrant.

Common mistakes to avoid

•Over-kneading the dough, which makes the bannocks dense and tough.
•Baking on too high a heat, leaving the interior raw and doughy.
•Leaving the mixed dough to rest, which causes the chemical raising agents to lose their lift.

Serving suggestions

Spread generously with salted farmhouse butter while steaming hot.Top with thick slices of mature Orkney cheddar or smoked fish.Serve alongside a hearty bowl of Scotch broth or Cullen skink.