Bannock is a flat, round cake that originated in Scotland and the northern counties of England. It is made with rye or barley flour and has been a staple food for centuries. Bannock is simple to make, requiring only basic ingredients like flour, water, and sometimes fat or leavening agents.
This traditional bread was once cooked on a griddle or hot stone, giving it a rustic texture and flavour. Over time, different regions developed their own versions, some using oats or wheat flour instead of barley. Bannocks can be plain or flavoured, depending on local traditions and available ingredients.
In New England, a variation of Bannock is made with cornmeal, reflecting the influence of Native American cooking. Some versions are enriched with almonds, raisins, or other dried fruits, making them slightly sweeter than the traditional Scottish version. These variations highlight how Bannock evolved as it spread across different cultures.
Scottish Bannock was often associated with festivals and rituals, particularly Celtic celebrations like Beltane, where it was made and shared as part of traditional feasting. Some versions, such as Selkirk Bannock, include butter, sugar, and dried fruit, making them richer and more cake-like.
Today, Bannock remains a popular and versatile bread. It is enjoyed in Scotland, Canada, and parts of the United States, particularly among Indigenous communities who have adopted and adapted it into their own food traditions. Modern recipes sometimes include baking powder or baking soda for a lighter texture.
Whether served plain, with butter, or as a sweet treat with jam, Bannock continues to be a beloved traditional bread, connecting people to their heritage and history. Its simplicity and adaptability have helped it remain a part of culinary traditions across different regions.
