St. Michael's Bannock 1
Per serving
St Michael's major feast day is September 29th, now joined with the other archangels. I've just been reading up on St Michael and found out that there is a traditional 'bannock', or flat bread made with barley and oats. This version has the number 1 in the title because there is another that is a bit different. This bannock is of Irish origin and is used by the English on the feast also. I found this recipe online at a site called 'Which Day'
Ingredients
4 serv.Step-by-step instructions
- 1
Mix barley meal, oatmeal, rye meal, flour, bicarbonate of soda and salt together well in a large bowl.
- 2
Stir in the milk, honey or sugar, and the fruit.
- 3
Turn the mixture out onto a well-floured board and knead just long enough to make a soft dough. Add more flour or milk, if required to get the consistency right.
- 4
Roll the dough into a circle about 20-23cm (8-9″) in diameter and 1-2cm (½-¾″) thick. ( They can be made smaller to be handled better) Wrap lightly in waxed paper and leave to rise for about 20 minutes in a warm place.
- 5
Mix together the eggs, cream, and melted butter. Heat a griddle or a large frying pan and grease it lightly.
- 6
Unwrap the dough. Paint one surface of the bannock with the egg mixture, and place the bannock with the painted side on the griddle.
- 7
Cook over a moderate heat until brown.
- 8
Paint the upper surface of the bannock with the egg mixture. Flip over and cook the other side.
- 9
Keep turning it over and painting the bannock until each side has been painted and cooked three times, when it is ready to serve.
- 10
St Michael's Bannock is good either served plain or spread with butter and honey.
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