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The word “bannock” has Celtic roots, coming from a Latin word that means, quite simply, “baked dough”.  It is a flattish loaf of bread, similar to an Irish soda bread or scone and is fluffy and crumbly in texture – perfect with some homemade jam or can be used to soak up some meat juices on your plate.

The bannock originated in Scotland and back in the day it was made with oatmeal or barley baked in a cast iron skillet or on a flat stone over coals.  The recipe was adopted by the Inuits in Canada and Alaska, using maize instead and it was known as ‘skillet cornbread’.  As times changed and camping became popular, the recipe became heavier with the bread often cooked on a stick over the open flames of a campfire.

Head Chef, Sean Kelly’s Bannock Recipe


425g Plain Flour

5g Salt

30g Baking Powder

355g Buttermilk

50g Melted Butter

40g Treacle

1 Beaten Egg

50g Oats


Mix everything together, except the egg and oats and knead to make a soft dough.  Shape into 1 large round ball and then brush with the beaten egg and sprinkle on the oats.  Cook at 200o for approximately 25mins.  Remove rom the oven, leave to rest for 5mins then carve into wedges and serve.

Traditionally the bannock would be cooked in a skillet on the stove but using an oven is fine.

Thanks to this website for its information and read more at Curious Cuisiniere: Bannock (Scottish Skillet Bread) – we look forward to hearing your skillet stories!

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Post by Linda Dumpe

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