This is recipe ten from the Outlander Kitchen Cookbook. After the success of the other bannock recipe, I was excited to try this one. There were a few hiccups, but in the end I think they came out ok.
For this recipe, you will need:
1/4 cup whole milk
2 tablespoons butter or lard (or bacon drippings!)
1/2 teaspoon kosher salt
1 cup coarsley ground rolled oats or pearled barley
whole wheat flour for rolling
Combine the milk, butter and salt in a small saucepan and heat over medium until the butter melts.
Grind the oats or pearl barley (note: the pearl barley takes way longer to grind than the oats, FYI) and pour them in a large bowl.
Form a well in the ground oats and pour in the milk and butter. Stir to form a slightly sticky dough. If it does not form a dough, add whole wheat flour until it comes together and pulls away from the bowl.
Transfer the dough to a floured surface and knead a few times, then roll out the dough into an 8-inch circle, about 1/4 inch thick.
Over medium-low heat, let a cast-iron skillet warm up. Slice the dough into six to eight pieces and place them in the skillet.
After five minutes, give them a flip. Some of my pieces required an additional five minutes to cook through.
These were… pretty bland. Kind of the same issue as the oatcakes. I tried to jazz them up with honey, with butter, with cheese, pimento cheese spread, and with meat. Little Bread Dude liked them with honey. Mr. Bread Maiden, after returning from a run, inhaled the final few slices plain and with cheese.
I’m not sure I’ll make these again, but I’m glad I did try them.