An idea that has been playing on my mind for a while. I’ve been looking for an easy midweek loaf, something that can be knocked up quickly after work when we’ve run out of sourdough but still need to eat tomorrow morning. Two recipes have caught my eye - both for their serving suggestions. One advises Guinness and oysters. The other butter and Marmite. Great breakfasts both.
Two hours after coming through the door, the bread is mixed, baked and cool enough to slice. It tastes nutty and wholesome. Not dense, but not light either; a substantial, winter loaf. But Today is a school day, the oysters will have to wait for a lazy weekend a trip to Borough to see Mr Hayward. The only black stuff on the table was Marmite - though it was the new fangled Guinness variety.
3 comments:
Enjoying the blog.
Have you tried bere bannock? Or even just bannock? My mum makes it, I shall acquire the recipe for you. Loaf comes out similar to soda bread.
xxx
Hi Astrid,
Love to see a bannock recipe.
Thanks for posting
G
The Bannock
Try beremeal (Orcadian delicacy) if you can get it, but otherwise plain fine-ground wholemeal flour is fine. Wholefood shops often have beremeal.
Ingredients
Beremeal (or plain fine-ground wholemeal flour) - 4oz or 3/4 cup
Plain flour - 4oz or 1 cup
Baking Soda - 1 level teasp
Cream of Tartar - 1/2 level teasp
Salt - 1/4 level teasp
Egg - 1
Milk - about a cup
Method
Pre-heat a griddle/large non-stick frying pan/cast iron pan at medium temp. Low sided pans are best. Ma says dinnae grease your griddle!
Mix all dry ingredients in a large bowl and make into a well.
Switch egg lightly with cup of milk.
Pour milky egg mixture into the well and use a fork to gently draw the dry mixture into it. This will form the dough, which should be a soft, slightly slack consistency. If you think the dough is a bit stiff add a bit more milk. You might need to use a spatula to fold in the dry mix from the edges of the bowl.
Once satisfied with the dough lightly sprinkle it with a little of the plain flour. This makes it easy to get the mixture out!
Using a spatula or yer bare hands tip your ball of mixture onto your hot pan. Gentle press the dough out with your fingers to make a disc that is a bit less than an inch thick. But keep the bannock away from the edge of the pan - you'll need to turn it.
Cook for up to 10 mins on first side then turn carefully and cook for up to 5 mins on the second side. Keep the temp medium. A crust will form on either side.
You'll know it's ready as it will become quite firm.
Turn out and wrap in tea towel to keep the bannock warm until served.
Warm bannock just with melty butter. MMM. Also good with home-made soup. Recently enjoyed bere bannock and fresh tomato soup at my ma's kitchen table with an Australian-Orcadian. Exotic.
Receipe courtesy of my ma and one of her old cookbooks. MA.FA geeks: apparently the book has illustrations by wife of Guru Mooney...
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