Bannock Bread

“You don’t need a silver fork to eat good food.” –Paul Prudhomme

Photo Credit: American Folkloric Witchcraft

Every sabbat, I try my hand at a new recipe. Beltane, however, just wouldn’t be the same without some Bannock Bread! This is a type of flat (quick) bread that can be made on a campfire or stove top. Much like a dense pancake, this bread can be sweet or savory depending on your taste. Ancient Scots who had to make due with what they had, so original bannocks were heavy with barley or oatmeal dough then cooked on a sandstone which was placed directly onto burning embers. Thus, this is a great bread to use as an offering during a Beltane ritual.

The recipe below provides an easy base, but don’t limit yourself. Try adding fruits like blueberries or pumpkin puree. Perhaps a sprinkle of chia, shucked sunflower, or poppy seeds are more your style! If you want a more savory bread, half the sugar and serve with a sausage gravy. Try different flours, experiment with gluten free options. Fry up one big pan or mini bites! Make it your own. Feel free to taste the bread in its raw doughy form: there are no eggs!

Bannock Bread Recipe 

4 cups all purpose flour
4 tsp baking powder
1 tsp salt
2 tbsp honey (I always add a bit more to taste)
4 tbsp melted butter
1 1/2 cup (+ 1/2 to adjust consistency)
1 tsp vanilla
Oil for frying (I use 2 tsp of Coconut Oil)*
1 tsp ground cinnamon (optional)
1/2 tsp ground ginger (optional)
1/2 tsp ground cloves (optional)
1/2 tsp ground coriander (optional)

Mix and sift the dry ingredients in a large bowl. Add butter, honey, and vanilla. Slowly add water, mixing gradually until combined. The consistency of the mixture should be sticky and thick like a pizza dough, NOT thin like pancake mix. In a large frying pan, bring the oil to a medium heat and place golf ball-sized portions of dough into the pan. Gently flatten the dough ball into a cake with a spatula.* Fry each side about 4-5 minutes. Remove from heat and let rest on a plate with a paper towel (to absorb any excess oil). Serve with toppings like fresh jam or a dollop of greek yogurt. Enjoy!

*Bannock tends to soak up a lot of oil, so I choose a healthier option. You do not need a lot of oil, just enough to prevent sticking. A non-stick pan may provide another viable option!
**The first time I made these, they were nearly raw on the inside. So keep flattening the bread during the process. Dense is good, raw not so much.

Pax et Bonum,
Meadow