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Barley Bannocks

Barley bannocks are baked cakes made from barley meal, water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Barley Bannocks

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Mix barley meal with water and salt.

  2. Roll out the mixture into a paste ¾ inch thick.

  3. Divide the paste into cakes.

Bake

  1. Bake in an oven at 400°F (200°C) until light 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

Barley meal
Forms the bulk of the dough, giving the bannocks their body and structure.

The step that matters

Bake until light brown. Browning comes from dry heat driving Maillard reactions on the surface. Taking the cakes out too early leaves the centre doughy and the crust pale.

“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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