St. Michael’s Bannock 1: A Taste of Irish Tradition

The aroma of freshly baked bread, subtly sweet and earthy, instantly transports me back to my grandmother’s kitchen. I remember being a small child, perched on a stool, mesmerized as she kneaded dough with rhythmic precision. While she baked many different breads, I always felt a special reverence when she made what she called “griddle cakes” – simple flatbreads cooked over an open flame. Baking St. Michael’s Bannock 1 brings back those memories, with its rustic charm and comforting flavour.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yields: 4-7 breads
• Serves: 4-7
• Dietary Type: Vegetarian

Ingredients

• 2/3 cup barley meal
• 2/3 cup oat meal
• 2/3 cup rye meal
• 1/2 cup flour (all-purpose or plain)
• 1/2 teaspoon salt
• 2 teaspoons bicarbonate of soda (baking soda)
• 2 1/2 – 3 cups milk (whole or semi-skimmed)
• 3 tablespoons honey or 3 tablespoons brown sugar
• 1/4 cup raisins (optional) or 1/4 cup sultanas (optional)
• 2 eggs
• 1 cup cream (double or heavy cream)
• 4 tablespoons melted butter

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Floured board
• Waxed paper
• Griddle or large frying pan
• Whisk

Instructions

1. In a large bowl, thoroughly combine the barley meal, oat meal, rye meal, flour, bicarbonate of soda, and salt. Ensure all dry ingredients are evenly distributed.
2. Add the milk, honey (or brown sugar), and raisins (or sultanas, if using) to the dry ingredients. Stir until just combined. Be careful not to overmix at this stage.
3. Turn the mixture out onto a well-floured board. Knead the dough just long enough to form a soft, manageable dough. If the dough is too sticky, gradually add more flour, one tablespoon at a time. If it’s too dry, add milk a tablespoon at a time, until you get the right consistency.
4. Roll the dough into a circle approximately 20-23cm (8-9 inches) in diameter and 1-2cm (½-¾ inches) thick. Alternatively, you can divide the dough into smaller portions to create individual bannocks for easier handling.
5. Lightly wrap the shaped dough in waxed paper and leave it to rise in a warm place for about 20 minutes. This resting period allows the bicarbonate of soda to activate, resulting in a lighter texture.
6. While the dough is resting, prepare the egg wash. In a separate bowl, whisk together the eggs, cream, and melted butter.
7. Heat a griddle or a large frying pan over medium heat. Lightly grease the surface with butter or oil.
8. Unwrap the dough carefully. Using a pastry brush, paint one surface of the bannock with the egg mixture.
9. Place the bannock with the painted side down onto the hot griddle or pan.
10. Cook over moderate heat until the underside is golden brown, about 5-7 minutes.
11. Paint the upper surface of the bannock with the remaining egg mixture.
12. Flip the bannock over and cook the other side until golden brown, again about 5-7 minutes.
13. Continue to turn the bannock over and paint it with the egg mixture, cooking each side three times. This ensures even cooking and a rich, golden-brown colour. This repeated painting creates a beautiful glazed crust.
14. The St. Michael’s Bannock is ready to serve when it’s cooked through, golden brown on both sides, and the egg wash has created a delicious crust.

Expert Tips & Tricks

• Use a Dough Scraper: A dough scraper can be extremely helpful when working with sticky doughs like this. It makes it much easier to lift and turn the dough without adding excessive flour.
• Adjust the Heat: Keep a close eye on the heat of your griddle or pan. If the bannock is browning too quickly, reduce the heat slightly. You want it to cook through evenly without burning.
• Even Thickness is Key: Aim for a consistent thickness when rolling out the dough. This will ensure that the bannock cooks evenly.
• Resting Time: Don’t skip the resting time. This allows the gluten in the flour to relax, resulting in a more tender bannock.
• Experiment with Flavors: Feel free to add other spices to the dough, such as a pinch of cinnamon or nutmeg, for a warmer, more festive flavor.

Serving & Storage Suggestions

St. Michael’s Bannock is delicious served warm, either plain or spread generously with butter and honey. It also pairs well with a strong cup of tea or coffee. For a more substantial meal, serve it alongside a hearty stew or soup.

To store leftovers, wrap the bannock tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for 1-2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months. To reheat, simply warm it in a low oven (175°C/350°F) or in a toaster oven until heated through. You can also microwave it, but be aware that it may become slightly softer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	682.1 kcal	N/A
Calories from Fat	350 g	51%
Total Fat	39 g	59%
Saturated Fat	23.3 g	116%
Cholesterol	223.9 mg	74%
Sodium	1134.7 mg	47%
Total Carbohydrate	70 g	23%
Dietary Fiber	5.3 g	21%
Sugars	13.6 g	N/A
Protein	16.3 g	32%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Bannock: Substitute the flour with a gluten-free flour blend. You may need to adjust the amount of liquid slightly to achieve the correct dough consistency.
• Dairy-Free Bannock: Replace the milk and cream with non-dairy alternatives such as almond milk, soy milk, or coconut cream.
• Spice It Up: Add a pinch of cinnamon, nutmeg, or allspice to the dough for a warmer, more festive flavour.
• Add Herbs: For a savoury version, incorporate fresh herbs such as rosemary, thyme, or sage into the dough.
• Sweetener Options: If you don’t have honey or brown sugar, you can use maple syrup, agave nectar, or even a granulated sugar substitute.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.

Q: What is barley meal?
A: Barley meal is a coarsely ground flour made from barley. It has a slightly nutty flavour and adds a rustic texture to baked goods. You can find it in specialty food stores or online.

Q: Can I bake the bannock in the oven instead of on a griddle?
A: While traditionally cooked on a griddle, you can bake the bannock in the oven. Preheat your oven to 190°C (375°F), place the bannock on a baking sheet, and bake for about 20-25 minutes, or until golden brown.

Q: How do I know when the bannock is cooked through?
A: The bannock is cooked through when it is golden brown on both sides and feels firm to the touch. You can also insert a toothpick into the center; if it comes out clean, the bannock is done.

Q: What if I don’t have rye meal?
A: If you don’t have rye meal, you can substitute it with more barley meal or oat meal. The flavour and texture may be slightly different, but the bannock will still be delicious.

Final Thoughts

St. Michael’s Bannock 1 is more than just a recipe; it’s a connection to tradition, a celebration of simple ingredients, and a reminder of the comforting power of home-baked bread. Don’t be intimidated by the slightly unusual ingredients – the combination of barley, oats, and rye creates a wonderfully complex flavour that you won’t find anywhere else. I encourage you to try this recipe, experiment with the variations, and share your creations with loved ones. And perhaps, like me, you’ll find yourself transported back to cherished memories with every bite. Serve this alongside a creamy vegetable soup for a truly comforting meal!