Sourdough Discard Bannock Recipe

✦Scottish Sourdough Bannock Recipe✦

If you want to learn how to make your own traditional bannock, which is easy and delicious - featuring sourdough discard, then be sure to read below 😋

Bannock is a traditional Scottish flat bread which uses oats as the main base, these are often eaten around the Gaelic Fire Festivals (hello, Imbolc celebrations!) to honor the life sustaining crops and fire that keep our families full and healthy.

Using your fermented sourdough discard, this can be easier to digest for those who are gluten sensitive!

✸the recipe✸
•1.5 cups organic rolled oats, finely chopped or crushed in a mortar and pestle (I use a food processor)
•1/3 cup organic flour of your choice (I use all purpose or whole wheat)
•2 tsp baking powder
•1 tsp fine salt - celtic or himalayan salt is my top choice
•6 tablespoons melted butter or tallow (I've used both and either way is delicious!)
•2/3 cup room temperature sourdough discard

✦ Mix all of your dry ingredients thoroughly in a large bowl, create a well in the center and pour in your fat of choice and sourdough discard, mix thoroughly

✦ Cover with a damp tea towel and allow to rest for 10 minutes, or up to overnight to allow fermentation to continue - I leave mine for 1 hour

✦ Lightly flour your countertop, place the dough onto it, begin flattening it out to about 1/4 inch (the flatter it is, the crispier they will be, and the more thick it is, the more chewy)

✦ Heat your cast iron skillet for 5 mins, ensuring its' well seasoned or lightly coated in butter or tallow (you can also use your oven at 350° if you don't have a skillet)

✦ Either keep your dough in a large circle, like I do, or pre-cut them to smaller circles if you'd like cookie sized bannocks

✦ Carefully transfer your bannock dough to the skillet and bake for 5-10 minutes per side or until golden brown, adding a few additional minutes if it's very thick. If you're baking, place them on parchment paper and bake for 20 minutes, rotating halfway through

✦ Store in an airtight container for up to 5 days, or in beeswax wrap for a few days. Enjoy! 😋

* Recipe inspired by @northwood_herbalcraft & tweaked/made my own for sourdough by me *

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