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Oatmeal Bannocks

A simple oat dough baked into flat, golden brown pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Oatmeal Bannocks

Ingredients

Directions

Make the dough

  1. In a bowl, combine oatmeal, baking soda, salt, and lard.

  2. Add enough water to form a soft dough.

Shape and bake

  1. Roll out the dough to about ½ inch thick.

  2. Cut into desired shapes and bake until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Oatmeal
Forms the body of the bannock, absorbing water to bind into a dough.
Lard
Adds fat that keeps the bannock tender and short rather than tough.
Baking soda
Reacts to lighten the dough slightly and help it rise a little.

The step that matters

Add enough water to form a soft dough. Oats absorb water and their starches bind the dough together. Too little water leaves it crumbly and hard to roll, while too much makes it sticky and dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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