RedHeadedGirl’s Historical Kitchen: Bannocks

GUESS WHAT’S COMING BACK TOMORROW? OUTLANDER. OUTLANDER RETURNS. THE DROUGHTLANDER IS OVER. I might be a bit excited. So, I thought we’d make some Scottish bannocks! It’s a flat bread with no leavening, made with oats, or barley, or beremeal. Beremeal is a variety of barley that grows in Orkney and Shetland. It has a lower yield than regular barley, but apparently more flavor. I chose to go with oats because I already had Scottish … Continue reading RedHeadedGirl’s Historical Kitchen: Bannocks →