St Michaels Bannock 1 Recipes
ST. MICHAEL'S BANNOCK 1
St Michael's major feast day is September 29th, now joined with the other archangels. I've just been reading up on St Michael and found out that there is a traditional 'bannock', or flat bread made with barley and oats. This version has the number 1 in the title because there is another that is a bit different. This bannock is of Irish origin and is used by the English on the feast also. I found this recipe online at a site called 'Which Day'
Provided by Rainbow - Chef 5368
Categories < 4 Hours
Time 1h25m
Yield 4-7 breads, 4-7 serving(s)
Number Of Ingredients 12
Steps:
- Mix barley meal, oatmeal, rye meal, flour, bicarbonate of soda and salt together well in a large bowl.
- Stir in the milk, honey or sugar, and the fruit.
- Turn the mixture out onto a well-floured board and knead just long enough to make a soft dough. Add more flour or milk, if required to get the consistency right.
- Roll the dough into a circle about 20-23cm (8-9″) in diameter and 1-2cm (½-¾″) thick. ( They can be made smaller to be handled better) Wrap lightly in waxed paper and leave to rise for about 20 minutes in a warm place.
- Mix together the eggs, cream, and melted butter. Heat a griddle or a large frying pan and grease it lightly.
- Unwrap the dough. Paint one surface of the bannock with the egg mixture, and place the bannock with the painted side on the griddle.
- Cook over a moderate heat until brown.
- Paint the upper surface of the bannock with the egg mixture. Flip over and cook the other side.
- Keep turning it over and painting the bannock until each side has been painted and cooked three times, when it is ready to serve.
- St Michael's Bannock is good either served plain or spread with butter and honey.
Nutrition Facts : Calories 682.1, Fat 39, SaturatedFat 23.3, Cholesterol 223.9, Sodium 1134.7, Carbohydrate 70, Fiber 5.3, Sugar 13.6, Protein 16.3
ST. MICHAEL'S BANNOCK 2
This is a second recipe for St Michael's Bannock. This is a traditional Irish flatbread made and eaten for the feast of St Michael on September 29th.
Provided by Rainbow - Chef 5368
Categories < 4 Hours
Time 1h30m
Yield 2-4 breads, 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the barley flour, oat meal, and rye meal. Add flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg, .Mix together evenly.
- Add the raisins and mix again.
- Stir in the buttermilk and honey until mixture forms a ball.
- Turn out onto a floured board and knead about 50 - 60 times, adding more flour or milk as needed. The dough will not be as smooth as some breads, but not too sticky. Do not overdo.
- Divide dough and roll into circles about 8" in diameter and almost 1" thick (or smaller if needed for better handling). Score a Cross in each one.
- While heating a lightly greased skillet, mix the eggs, cream, and melted butter.
- Spread onto one of the bannocks and place the bannock, egg-side down, in the skillet and cook til the egg-side is browned.
- Put the egg mixture on the top side, flip the bannock and cook 'til the second side is golden.
- Repeat this application of the egg wash and flipping and cooking until each side has been cooked three times.
- Do the same with the second bannock.
- Serve warm with butter and honey.
Nutrition Facts : Calories 1977.2, Fat 72.4, SaturatedFat 42.1, Cholesterol 417.5, Sodium 2820.2, Carbohydrate 298.4, Fiber 25.4, Sugar 86.1, Protein 48.7
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