Best Oatmeal Bannocks Recipes
OATMEAL BANNOCKS
Adapted from the cookbook "The Secrets of Jesuit Breadmaking." Awesome bread, my family eats a lot of it in the fall and winter months and enjoy it particularly with Cock-a-leekie Soup (recipe #7702).
Provided by BothFex
Categories Yeast Breads
Time 1h40m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix 3/4 cup flour, the sugar, salt, oats, and yeast thoroughly.
- Milk butter in sauce pan. Add milk and water and heat till just warm.
- Add milk mixture to flour-oat mixture and beat for 5 minutes.
- Add egg and another 1/2 cup of flour and continue beating for another 5 minutes, adding more flour until bread pulls away from the side of the bowl.
- Turn bread out on a lightly floured surface and knead 8-10 minutes till smooth and elastic- adding flour as needed.
- Lightly spray a bowl with cooking spray, add dough. Lightly spray dough with cooking spray. Cover bowl with plastic wrap and let it raise in a warm place till doubled in bulk (about 45 minutes).
- Punch down dough. Divide in two and roll out each half into an 8" circle.
- Spray two 8" round cake pans with cooking spray. Add dough (one to each pan) and with a knife gently score each loaf into 8 wedges (don't cut all the way through the dough).
- Lightly cover with plastic wrap (or a tea towel) and let rise until doubled in bulk (about 30 minutes).
- Bake at 375F for 20 minutes.
Nutrition Facts : Calories 146, Fat 4, SaturatedFat 2.2, Cholesterol 21.9, Sodium 139.1, Carbohydrate 23.4, Fiber 1.3, Sugar 4.3, Protein 4.1
OATMEAL BANNOCK (LOW FAT)
Bannock is a bread used primarily by the North American First Nations People. I got this recipe during a 3 day field trip with my daughter's grade 7 class (many, many moons ago!!!). Not knowing what bannock was, we were making up this awful glue mess and cooking it over the fire, like the natives used to do. It wasn't until way into the day that I realized it was like a baking soda biscuit that we managed to get it right, (plus, because of rain, we got to go indoors and use an oven) My bad!!! This recipe is lower in fat and calories because it is not fried up like the traditional way. I have been using this recipe for many years since...and doing it the proper way!!!
Provided by Abby Girl
Categories Breads
Time 30m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, oats, baking powder, sugar and salt. With pastry knife cut in cold butter until crumbs are size of peas.
- Pour in milk and mix quickly just until dry ingredients are moistened.
- Turn dough onto lightly floured board; knead 3 - 5 times. Pat out dough to about 3/4" thickness. Cut into rounds with a 2" cutter.
- Bake on parchment or ungreased sheet at 425 for 12 - 15 minutes or until lightly browned.
Nutrition Facts : Calories 129.1, Fat 7.4, SaturatedFat 4.5, Cholesterol 18.5, Sodium 303.4, Carbohydrate 14, Fiber 2.1, Sugar 1.1, Protein 2.9
TRADITIONAL BANNOCKS (SCOTLAND)
Make and share this Traditional Bannocks (Scotland) recipe from Food.com.
Provided by Sydney Mike
Categories Breakfast
Time 40m
Yield 12 bannocks, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together flour cinnamon & salt.
- In a smaller container, lightly whisk the eggs together with the sugar & stir that mixture into the flour mixture with just enough milk to give a pouring consistency, beating well until bubbles form.
- Grease & heat a griddle, then pour tablespoons of the mixture onto the gridle, tilting to spread the mixture thinly.
- As soon as the bannocks are golden brown underneath, perhaps about 3-4 minutes, flip them over & brown on the other side.
- Cool on a wire rack before serving with butter & honey.
Nutrition Facts : Calories 358.6, Fat 7.7, SaturatedFat 3.3, Cholesterol 150.2, Sodium 173.1, Carbohydrate 56.3, Fiber 1.7, Sugar 8.8, Protein 14.5
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