Bannock
Submitted by Christy1976
Rustic whole wheat bannock bread with rolled oats and raisins bakes up golden in just 30 minutes. This hearty, no-yeast flatbread is a cozy, simple comfort food staple that needs only basic pantry ingredients.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis whole wheat bannock is the kind of bread that warms you from the inside out.
With a nutty base of whole wheat flour and rolled oats, it comes together fast with no yeast, no kneading, and no fuss.
Just pat the sticky dough into a pie plate, slide it in the oven, and in about 25 minutes you’ve got a golden, crusty round that tears apart beautifully.
Toss in raisins for a touch of sweetness, or keep it plain for a hearty side to soups and stews.
Kitchen Tips
- For a lighter bannock, swap the whole wheat flour for all-purpose and skip the oats
- Flour your hands well before patting out the dough; it’s meant to be sticky
- Substitute dried apricots, cranberries, or fresh blueberries for the raisins
- Best served warm from the oven with a pat of butter
Ingredients
Directions
**For plain bannock, omit rolled oats and increase the all purpose flour to 1 cup.
Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough. With floured hands, pat into greased pie plate.
Bake in 400℉ (200℃) oven for 20 to 25 minutes or until browned and tester comes out clean. Cut into wedges.
VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.
Comments
it turned out great! yummy <3