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Fife bannock by larderlove

Scottish Soda Bread aka Fife Bannock

Karon Grieve
A Fife Bannock is a form of yeast free soda bread and is super easy to make either on the hob or in the oven
4.91 from 11 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course baking
Cuisine Scottish
Servings 4
Calories 175 kcal

Ingredients
 

  • 165 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 115 g medium oatmeal
  • 1 tbsp butter
  • buttermilk or natural yogurt as required
Metric - US Customary

Instructions
 

  • preheat oven to 180C if using and grease a baking tray
  • Sift the flour, bicarbonate of soda, cream of tartar, salt and sugar into a large bowl
  • Add the oatmeal and mix well and rub in the butter
  • Add as much of the buttermilk or plain yogurt as you require to form a dough
  • Turn dough out on to a lightly floured surface and knead briefly
  • Pat it into a round shape and press down till it is about 1cm thick all over and make a deep cross to form quarters
  • If baking place on prepared baking tray and into oven for approximately 15 minutes or until golden and a skewer comes out clean
  • If using the hob place your bannock either in a hot girdle/griddle or in a flying pan (or hotplate of Aga) and brown on underside the turn over and do the other side
  • cool on a wire rack

Notes

You can make this simple soda bread either on the hob in a heavy-based pan or in the oven.
I use plain flour for this recipe though you could use a mix of plain and wholewheat flour if you prefer.

Nutrition

Calories: 175kcalCarbohydrates: 36gProtein: 5gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 288mgPotassium: 126mgFiber: 2gSugar: 1gCalcium: 13mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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