Rustic Scottish Bannock Recipe

To make this Rustic Scottish Bannock, rolled oats are ground finely before combining with flour, baking soda, and salt for a balanced flavor and proper leavening. Buttermilk is added to form a dough that requires minimal kneading, just enough to bring it together. Shaping the dough into a disc enables even cooking in a low-heat skillet greased with neutral oil. The long cooking time on each side ensures the bannock is cooked through with a golden brown crust.

This bannock is rustic in texture, with a chewiness from the oats and a soft interior from the buttermilk. It offers a lightly tangy and hearty bread that pairs well with butter and fruit preserves, often enjoyed as a snack or bread substitute during meals.

Leftover bannock can be stored at room temperature for up to three days in an airtight container. Warming it gently before serving restores some of the fresh-baked qualities.