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Beremeal Bannocks |
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TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9066 |
![]() ![]() ![]() ![]() ![]() Posted: 24 January 2018 at 09:48 |
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I was recently introduced to a Scottish favourite: bannock. A little digging pointed me toward a splendid-looking recipe for this traditional and unique bread:
http://rootsandwren.com/old-school-shetland-bannocks/ From the article:
If you read the rest of article, you can see why this appealed to me...greatly. For the sake of convenience, I will post the recipe here, with full credit to the author:
As you can see, one key ingredient is beremeal, which is - as far as I can tell - only grown on the Orkney and Shetland Islands. It is an ancient, unique and much-loved grain that in many ways is representative of Scotland itself, as well as its people:
The source above (Elizabeth's Kitchen Diary) also has a recipe for Orkney's version of beremeal bannocks, and it looks very good; however, the Shetland version calls to me, so I will endeavor to make it. I have a friend with "Scottish connections" who might actually be able to procure some of this; if not, then "regular" barley flour is an acceptable substitute. I am looking into options, where that is concerned. |
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