St. Michael's Bannock 2

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 1/3 cups barley flour
• 1 1/3 cups oat meal
• 1 1/3 cups rye meal
• 1 cup flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon clove
• 1 teaspoon nutmeg
• 2 1/2-3 cups buttermilk
• 1 cup raisins
• 3 tablespoons honey or 3 tablespoons brown sugar
• 2 eggs
• 1 cup cream
• 4 tablespoons melted butter

Recipe

• 1 mix the barley flour, oat meal, and rye meal. add flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg, .mix together evenly.
• 2 add the raisins and mix again.
• 3 stir in the buttermilk and honey until mixture forms a ball.
• 4 turn out onto a floured board and knead about 50 - 60 times, adding more flour or milk as needed. the dough will not be as smooth as some breads, but not too sticky. do not overdo.
• 5 divide dough and roll into circles about 8" in diameter and almost 1" thick (or smaller if needed for better handling). score a cross in each one.
• 6 while heating a lightly greased skillet, mix the eggs, cream, and melted butter.
• 7 spread onto one of the bannocks and place the bannock, egg-side down, in the skillet and cook til the egg-side is browned.
• 8 put the egg mixture on the top side, flip the bannock and cook 'til the second side is golden.
• 9 repeat this application of the egg wash and flipping and cooking until each side has been cooked three times.
• 10 do the same with the second bannock.
• 11 serve warm with butter and honey.