A beremeal bannock is a relatively large bannock made from beremeal, flour, salt, milk or water, plus either baking powder or baking soda as a leavener. Some older recipes may also call for cream of tartar.
Some recipes call for 2 parts beremeal to 1 part white (wheat) flour; others call for equal amounts of beremeal and wheat flour.
Beremeal bannocks 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 whisky.
Beremeal bannock is still made in Orkney, Scotland.
Beremeal bannock was called “bruinie” in Shetlands dialect.