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Buttermilk Bannock

March 17, 2011

Happy St. Patrick’s day!  I’m dedicating this post to my favourite Irish brother-in-law…..Mr. Gary Mahoney.

I’m not sure why, but growing up with parents that have 26 siblings between them, I don’t know much about my ancestry.   I feel a kinship with the Irish and the Scotts and for some strange reason have always had a soft spot when I meet one.

Maybe it’s my fair skin, freckles and red hair just like a dozen or so cousins, aunts and uncles?  Or that my parents are Canadian Maritimers and my mothers last surviving aunt lives in Boston?  Or that I grew up eating boiled corn beef and potatoes? Is it just a coincidence that my sisters married name is Kelly Mahoney?    Well that last one may just be a coincidence but I’m convinced my gorgeous little nieces look more than just half Irish.

From The New World Encyclopedia Bannock is described as the following…

A form of flat bread, the same thickness as a scone cooked on a griddle or fried in a pan. Today it may also be baked in an oven. Originally made of oatmeal, it takes the form of a large oatcake. Many variations exist, both in Scotland from where it originates and in other countries. Particularly well-known is the Selkirk bannock, which is more like a fruitcake. The different varieties of bannock have historical religious and cultural connections, as do many food products. Today, however, it is most often simply enjoyed.

Irish Buttermilk Bannock

This recipe is a funny one.    It’s the same wherever you look and that’s unusual.   People always want to put their spin on recipes and call them their own (guilty as charged) but this bannock is so good that few dare mess with it.     I picked this one out of a big green hat.

I used 1 cup whole wheat flour in place of the white.    I couldn’t help it.

A tip….Knead the dough as little as possible or it gets thick and doughy.   I brushed the top with an egg wash (I beaten egg with 1 tbsp water) just for the pretty golden effect but traditional Bannock does not.     I’m a rebel.

Remove from the oven and let cool completely before slicing.

Oh my!   How bout this with peanut butter and jelly for breakfast?

How can you not want to be Irish with this bread?

4 Comments leave one →
  1. MOM permalink
    March 18, 2011 12:37 am

    Where is the recipe. What beautiful neices you have.

    • March 18, 2011 10:30 am

      See where I said “I picked this one out of a big green hat”? This is highlighted red and when you click on it, it will take you to the site where I found the recipe. Whenever you see a word highlighted in red, it’s because I’ve given you a link to check out or because I’ve used someone else recipe and I’m giving them credit for it.

  2. Kelly permalink
    March 18, 2011 2:17 am

    Tis true, it doesn’t get more irish than “Kelly Mahoney”…than again it doesn’t get more french than Michelle Clement, lol. Things that make you go hmmmm.
    Btw, I heard the good news, Cheers to that!

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