A few weeks back I was reading a posting on the “Ruk’s” blog about making bread & thought that it would be worth trying myself.
Not unlike the good Ruk, it’s also taken me years to get back into it… almost 30 as a matter of fact. But being more ‘porridge’ oriented than a Granola / multigrained bread I decided to make some Bonnach-coirce … in other words BANNOCK.
Bannock is a kind of bread, usually prepared by pan-frying but is also baked. Native to Scottish cuisine & introduced to the Native American culture in Canada during the fur trade it is now considered a traditional native food. Can be made with & without yeast & eggs and still be rather tasty…
Remember the ‘Battle of Bannockburn‘? Well not me … no battle & no burning. All turned out crusty on the outside & soft & tasty on the inside. Sorry they didn’t last long enough for photos but here’s one I founed on the web.
Next cuisine challenge will be Bonnach-coirce ~ OATCAKES! And then after that the king of bannock, The Selkirk Bannock. 
I found an interesting recipe here too!
Uill, gun tèid e gu math dhomh an-duigh
Well, wish me luck for tomorrow …
Cuidhil-meaban
My dad (Spud) makes awesome bannock, although he hasn’t in years to my knowledge. I do remember that it’s yummy. He’d share his recipe, if you feel so inclined sometime.
When I lived in Scotland I visited Bannockburn. 
As for oatcakes – I have an extremely altered delicious recipe that tastes nothing like the oatcakes you’d get in Scotland. It’s waaaay to fattening, so I tend to buy Walker’s Oatcakes, imported from Scotland. They are yummy with tea and Corrie (Coronation Street) on the tube. 
Take care.
By: Tara on 30/08/2006
at 2:35 am
I’m going get right onto that email ~ thanks!
By: Na Ceàrdan on 31/08/2006
at 10:12 am