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 the dough
Mix the barley meal with the water and salt.
Roll out the mixture into a paste ¾ inch thick.
Divide the paste into cakes.
Bake
Bake in an oven at 400°F (200°C) until light brown.
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 and gives the bannocks their body and grainy flavour.
- Water
- Hydrates the meal so it binds into a workable, rollable paste.
The step that matters
Baking until light brown. Bake at a steady high heat until the surface browns. Underbaking leaves the centre gummy and doughy, while overbaking dries the cakes out. Browning comes from the Maillard reaction between surface sugars and proteins, which adds flavour and colour.
“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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