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Home » Bread » Quick Breads » Bannock » Beremeal Bannock

Beremeal Bannock

Beremeal bannock

Beremeal bannock. Lou Sander / 2008 / wikimedia / CC BY-SA 3.0

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.

You roll the mixed dough out on a floured board, then cook it on a heated, ungreased griddle or girdle for about 5 minutes.

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.

Language Notes

Beremeal bannock was called “bruinie” in Shetlands dialect.

Other names

AKA: Bere Bannock

This page first published: Jan 5, 2006 · Updated: Mar 11, 2021.

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Tagged With: Bannock

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