Bannock Recipe

Flour: The base of the bannock, providing structure and texture.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the bannock.

Water: Binds the dry ingredients together to form a dough.

When mixing the dough, be careful not to overwork it. Overmixing can result in a tougher texture. Aim for a consistency where the ingredients are just combined, and the dough is slightly sticky but manageable. This will help ensure your bannock is light and fluffy.

• flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making the bannock healthier.

• flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• water - Substitute with milk: Using milk instead of water can make the bannock richer and more tender.

• water - Substitute with buttermilk: Buttermilk adds a tangy flavor and reacts with the baking powder to create a lighter texture.

• Allow the bannock to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each bannock disc individually in plastic wrap or aluminum foil. This helps to maintain freshness and prevents them from sticking together.
• Place the wrapped bannock in an airtight container or a resealable plastic bag. This provides an extra layer of protection against moisture and air.
• Store the container or bag in a cool, dry place if you plan to consume the bannock within a few days. For longer storage, place it in the refrigerator.
• To freeze, lay the wrapped bannock discs on a baking sheet in a single layer and place them in the freezer. This prevents them from sticking together.
• Once the bannock discs are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label the container with the date to keep track of freshness.
• When ready to eat, thaw the bannock at room temperature or in the refrigerator. For a quicker option, use the microwave on a low setting.
• To reheat, warm the bannock in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Alternatively, you can reheat them in a frying pan over medium heat for a few minutes on each side.
• Enjoy your bannock with your favorite toppings, such as butter, jam, or even savory options like cheese and herbs.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the bannock in aluminum foil to prevent it from drying out.
  3. Place the wrapped bannock on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.

• Stovetop Method:

  1. Heat a non-stick frying pan over low to medium heat.
  2. Lightly grease the pan with a bit of butter or olive oil.
  3. Place the bannock in the pan and cover with a lid.
  4. Heat for about 5 minutes on each side, or until warmed through.

• Microwave Method:

  1. Place the bannock on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on medium power for 30-45 seconds.
  4. Check if it's warmed through; if not, continue to heat in 15-second intervals.

• Toaster Method:

  1. Slice the bannock in half horizontally.
  2. Place the slices in a toaster or toaster oven.
  3. Toast on a low setting to avoid burning, checking frequently.
  4. Toast until the bannock is warmed through and slightly crispy.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Bring water to a gentle boil.
  3. Place the bannock in the steaming basket and cover.
  4. Steam for about 5-7 minutes, or until heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the bannock in the air fryer basket.
  3. Heat for about 3-5 minutes, checking halfway to ensure it doesn't overcook.
  4. Remove once the bannock is warmed through and slightly crispy.

• Mixing bowl: A large bowl used to combine the flour, baking powder, and salt, and to mix in the water to form the dough.

• Measuring cups: Used to accurately measure the flour and water.

• Measuring spoons: Used to measure the baking powder and salt.

• Frying pan: A flat-bottomed pan used to cook the bannock discs over medium heat.

• Spatula: Used to flip the bannock discs to ensure they cook evenly on both sides.

• Knife: Used to divide the dough into portions.

• Grease or oil: Used to lightly grease the frying pan to prevent the bannock from sticking.

Prepare ingredients ahead: Measure and mix flour, baking powder, and salt in advance to save time when you start cooking.

Use a large pan: Cooking multiple dough discs at once in a large frying pan speeds up the process.

Preheat the pan: Ensure the frying pan is hot before adding the dough to reduce cooking time.

Flatten evenly: Make sure each dough disc is the same thickness for even cooking.

Use a timer: Set a timer for each side to avoid overcooking and multitask efficiently.