Beremeal Bannock are a relatively large Bannock made from beremeal, flour, salt, milk or water, plus either baking powder, or baking soda and cream of tartar (older recipes,)
Some recipes call for 2 parts beremeal to 1 part white (wheat) flour; others call for equal amounts of beremeal and white flour.
You roll the dough out on a floured board, then cook it on a heated, ungreased griddle for about 5 minutes.
Beremeal Bannock come out soft because of the chemical leavener in them, though historically they would have been harder and flatter when the leavener wasn’t available.
Fans swear they are a little better with a glass of Scotch.
Beremeal Bannock is still made in Orkney.
Beremeal Bannock was called “Bruinie” in Shetlands dialect.