Treacle & Beremeal Bannock
Chefs are known for keeping their recipes under lock and key, but this recipe is a common request from our guests. Homemade daily in our kitchen, our Treacle & Beremeal Bannock is a fond favourite and can be found on both our Station Road menus served with a seasonally inspired butter.
Ingredients
- 100g Beremeal
- 275g Plain Flour
- 5g Salt
- 30g Baking Powder
- 200g Buttermilk
- 130g Water
- 40g Treacle
- Egg yolk (brush on top)
- Oats or Seeds (scatter on top)
Method
1) Mix everything together lightly to make a dough and knead very gently.
2) Mould into the required shape.
3) Flour a skillet before placing dough inside.
4) Leave for about 1 hour to rest.
5) Brush with beaten yolk.
6) Sprinkle with oats.
7) Cook at 190° for 20 mins then at 175° for 10 mins in a fan assisted oven.
Enjoy!
