Bringing the Late Iron Age to Life

Mundane life intrudes

Well as a relatively new diabetic, I decided to figure out how my favorite recipe for bannocks stacked up for nutrition. Now I know…

Eidiard’s Favorite Bannocks

  • 1 cup barley flour
  • 3/4 cup oat flour
  • 1/2 teaspoon salt
  • 2 TBSP butter
  • 1/2 cup milk

Mix the flour and salt together, cut in the butter and work until crumbly. I work this by hand, making sure to reduce all the lumps of butter as much as possible. Then, add the milk (your choice as to fast or slow), mix into the flour/butter until all is wet. The dough is quite sticky, which is what I found to be the best consistency.

Heat your cooking stone/skillet (on low heat), then turn out your dough onto a lightly floured surface. You can then either press it down into a flat-ish circle, or lightly flour a rolling pin and roll it out to about 1/4″ thickness. Mark an X (or into 8s) with something (mundanely, I use a chopstick). Transfer the bannock to the skillet. Generally, cook each side for 15 minutes. If your heat is too high, you’ll start to smell “burning popcorn”, if that happens, lower the heat and flip it over to cook the other side.

As 8 servings of bannocks

As 6 servings of bannocks

As 4 servings of bannocks

As 2 servings of bannocks

What are your thoughts?

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