There’s something wonderfully comforting about the simplicity and heartiness of a Rustic Scottish Bannock. This traditional bread, with its golden crust and tender, crumbly interior, is a delight to both make and savor. Infused with a hint of buttery richness and a touch of sweetness, it’s perfect for breakfast, tea, or even as a snack on the go. In just 15 minutes of prep and 30 minutes of baking, you’ll have a warm, aromatic loaf that feels like a cozy hug from the Scottish Highlands.
The texture is beautifully rustic—soft yet slightly dense, with a subtle crunch on the edges. Whether enjoyed plain, slathered with butter, or paired with your favorite jam, this bannock delivers a satisfying, homespun flavor that feels both nostalgic and fresh. Its ease of preparation makes it ideal for busy mornings or lazy weekends, offering a taste of tradition without any fuss. Let this humble bread whisk you away to a simpler, more delicious time.
What You’ll Need for Rustic Scottish Bannock
- 2 cups (6oz/170g) old-fashioned rolled oats (finely ground)
- 1 cup (5oz/142g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (6floz/180ml) buttermilk (or substitute with milk + 1 tablespoon lemon juice or vinegar)
- Oil (for cooking, any neutral oil works)
How to Make Rustic Scottish Bannock
- Grind the oats: Finely grind the rolled oats in a food processor or blender. Transfer to a medium-sized mixing bowl.
- Mix dry ingredients: Whisk the ground oats, flour, baking soda, and salt together in the bowl.
- Add buttermilk: Pour in the buttermilk and mix until a dough forms. The dough should be slightly sticky but manageable.
- Knead and shape: Turn the dough onto a floured surface. Knead once or twice to bring it together, then shape it into an 8-inch (20 cm) disc.
- Cook the bannock: Heat a skillet over low heat. Add a touch of oil and place the dough disc in the skillet. Cook for 10-15 minutes until the bottom is nicely browned.
- Flip and cook: Carefully flip the bannock and cook the other side for another 10 minutes or until golden brown.
- Serve: Cut into wedges and serve warm with butter and jam. Store leftovers in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While butter and jam are classic accompaniments, try spreading your bannock with honey butter for a sweet twist or savory herb butter for a more rustic flavor. For a Scottish-inspired treat, drizzle with heather honey or serve with a side of clotted cream and fresh berries.
How to Store and Reheat Your Bannock
Store leftovers in an airtight container at room temperature for up to 3 days. To reheat, warm slices in a toaster or skillet for a few minutes until crisp. For longer storage, wrap tightly in plastic and freeze for up to 1 month—thaw at room temperature before reheating.
Quick Tips for Time-Saving Success
If you’re short on time, skip grinding the oats and use oat flour instead. You can also prepare the dough ahead of time and refrigerate it for up to 24 hours—just let it come to room temperature before cooking. For even cooking, keep the skillet on low heat and resist the urge to flip too early.
Recipe Variations to Try
Add a touch of sweetness by mixing in 1-2 tablespoons of sugar or a handful of dried fruit like raisins or currants. For a savory version, stir in chopped herbs or grated cheese. You can also experiment with different flours, such as whole wheat or spelt, for a nuttier flavor.
Essential Equipment for Bannock Making
A cast-iron skillet works best for even browning and heat distribution. If you don’t have one, a nonstick skillet will do. A food processor or blender is handy for grinding the oats, but you can also use a mortar and pestle for a more traditional approach. Don’t forget a rolling pin or your hands to shape the dough into a perfect disc.
Rustic Scottish Bannock Recipe
Ingredients
- 2 cups old fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup buttermilk
- Oil (for cooking)
Instructions
- Finely grind the oatmeal in a food processor or blender, and then transfer to a medium-sized mixing bowl.
- To the oats, whisk in the flour, baking soda, and salt, and then mix in the buttermilk until a dough is formed.
- Turn the dough out onto a floured surface, knead once or twice to bring it together, and then form the dough into an 8-inch (20 cm) disc.
- Heat a skillet over low heat. Add a touch of oil and then place the dough disc in the skillet.
- Cook the bannock until nicely browned (about 10-15 minutes) and then flip and cook the other side and cook for another 10 minutes or so.
- Divide into wedges and serve while still warm with butter and jam. Store leftovers in an airtight container at room temperature for up to 3 days.
