Beremeal Bannocks

A typical Shetland bread using beremeal - an ancient grain grown on the island
By Nell Nelson
Beremeal Bannocks
  • Rating:
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 125 g plain flour
  • 185 g beremeal or wholemeal flour
  • 1 tsp cream of tartar
  • 2 tbsp bicarbonate of soda
  • butter milk or yogurt

Method

1. Sieve the flour, beremeal, cream of tartar and bicarbonate of soda into a bowl.

2. Mix in enough yoghurt or butter milk to make a very soft dough. Turn out on well floured board gently roll out to about 1.5 cm thick. Cut into triangles.

3. Bake on a dry tray under a fairly hot grill for about 5 minutes each side.

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