Bannocks are a traditional Scottish bread made using barley flour or oatmeal and plain wheat flour. Although they were originally produced as a flat bread, they are now more commonly made using a leavening agent such as bicarbonate of soda or baking powder.
The dough is prepared in a flat, round shape, which is scored into quarters and then baked slowly on a griddle. This usually takes approximately 10 minutes on each side to ensure that the bread is fully cooked in the centre. Once cooked, the bannock is split into four farls (quarters) and served warm, often with butter or cheese.
The most famous version of this bread is the Selkirk bannock, created in 1859 by Robbie Douglas in his bakery in Selkirk Market Place in the heart of the Border country. This yeast-raised, buttery flavoured bun was originally made only with the finest sultanas imported from Turkey, nowadays a little candied peel is also sometimes added.
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