Michaelmas bannock
In the Outer Hebrides a special bread was made to celebrate Michaelmas. This Bannock was made from equal quantities of barley, oats and rye and was originally a flat bread baked on a griddle. Once bicarbonate of soda was introduced as a raising agent, particularly when combined with buttermilk, the bread, now containing fruit and appearing throughout the British Isle, was baked in the oven.
Equipment
Weighing scales
Measuring jug
Baking sheet
Large mixing bowl
Preparation method
Preheat the oven to 180C/350F/gas 4.
Grease the baking sheet lightly with lard.
Sift the flour and baking powder into the large mixing bowl.
Add the oats, salt, caraway seeds, currants, raisins and candied peel and stir in thoroughly.
Make a well in the centre and pour in the buttermilk. Stir in to make a soft dough.
Turn the dough onto a lightly floured work surface and knead briefly.
Form the dough into an oval shape and flatten slightly before placing on the baking sheet.
Place in the preheated oven and bake for 30 minutes or until the loaf sounds hollow when tapped on the bottom.
Remove from the oven and allow to cool to room temperature before slicing.
