The Fife bannock is a traditional bread of Scotland. I like to think of it as Scottish soda bread. This is the perfect wee recipe for quick and easy bread that requires no yeast or rising time, contains basic pantry ingredients and kids can make it with you.
Scottish Soda Bread
Bread may well be the staff of life. But it was the humble bannock that fed the Scottish nation for a great many years.
Bannocks
Unlike bread, bannocks can be ‘baked’ on the hob as opposed to the oven. So even armies on the move could rustle up their ‘daily bread’ whilst on the move.
Bannocks are very similar in makeup to oatcakes. But they are much lighter and more like bread in texture. They are in fact a soda bread. Once tasted I’m quite sure bannocks will become part of your baking repertoire.
Easy no yeast bread
There is no yeast involved in making a Fife Bannock (or Scottish Soda Bread). Instead, good old Bicarbonate of Soda is used as your raising agent. You also do not need to leave this dough to rise. This Scottish soda bread packed with healthy oats is therefore a quick way to make bread.
Can you use plain flour to make soda bread?
I always make this simple Scottish soda bread using plain flour. However, if you want to use a mix of wholemeal flour or just use all wholemeal flour then that’s fine too.
I wouldn’t use bread flour for soda bread though.
Can you make soda bread in a pan on the hob?
You have a choice with this wee recipe. Either bake the soda bread in the oven at 180C for about 15 minutes on a baking tray or bake on a griddle/girdle (aka a heavy-based frying pan) on the hob until browned on either side.
How long will it keep?
This Scottish soda bread/Fife Bannock will keep for a couple of days wrapped in baking parchment/cling film.
Will it freeze?
Yes. You can freeze your Scottish soda bread/Fife Bannock wrapped in baking parchment and cling film for up to three months.
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Scottish Soda Bread aka Fife Bannock
Karon Grieve
A Fife Bannock is a form of yeast free soda bread and is super easy to make either on the hob or in the oven
preheat oven to 180C if using and grease a baking tray
Sift the flour, bicarbonate of soda, cream of tartar, salt and sugar into a large bowl
Add the oatmeal and mix well and rub in the butter
Add as much of the buttermilk or plain yogurt as you require to form a dough
Turn dough out on to a lightly floured surface and knead briefly
Pat it into a round shape and press down till it is about 1cm thick all over and make a deep cross to form quarters
If baking place on prepared baking tray and into oven for approximately 15 minutes or until golden and a skewer comes out clean
If using the hob place your bannock either in a hot girdle/griddle or in a flying pan (or hotplate of Aga) and brown on underside the turn over and do the other side
cool on a wire rack
Notes
You can make this simple soda bread either on the hob in a heavy-based pan or in the oven.
I use plain flour for this recipe though you could use a mix of plain and wholewheat flour if you prefer.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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Too much kneading will create a hard dense crumb on the bread. Rule of thumb with no yeast breads, the less kneading the softer the crumb. Score the bread. This is an important step to helping to ensure that the center is cooked.
Almost every family in Ireland has its own recipe for this delicious bread, hand-written on a slip of floury paper, or tucked away in an old cookbook. While its ingredients may be simple, soda bread is an Irish tradition that has led the country through some of its darkest times.
Irish brown bread has a deep, nutty flavor because of its wheat flour and wheat bran while soda bread uses only white flour. Soda bread is slightly sweet and more scone-like while Irish brown bread is more savory with a tender interior.
Cutting a Cross on Top of Your Soda Bread Keeps the Devil Out. In the 19th century, it was believed that a cross slashed atop your bread let the devil out while the bread baked. It was also believed that the symbolism can be interpreted as blessing the bread and giving thanks.
Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-work the dough the bread will end up tough.
In Ulster, the wholemeal variety is usually known as wheaten bread and is normally sweetened, while the term "soda bread" is restricted to the white savoury form. In the southern provinces of Ireland, the wholemeal variety is usually known as brown bread and is almost identical to the Ulster wheaten.
Soda bread is quick to prepare and is a low-fat, yeast-free option. It may help alleviate symptoms of bloating and discomfort. If you're new to baking or short on time, our seeded soda bread is an ideal loaf to bake at home.
The slices are delicious simply spread with butter, jam, or marmalade. This bread can be toasted, too. Soda bread can be paired with any meal of the day. You can even bake it without the raisins to make a loaf to serve with savory dishes like soup, meat dishes, or to use for sandwiches.
Although soda bread is ideal for serving at room temperature, it is better to serve it warm. The thick and cakey texture of the bread and warm temperature brings out its hearty flavors. If you can't have it fresh from the over at least have it toasted.
The thick and hearty nature of Irish soda bread helps it pair very well with meaty stews (especially Irish stew). You can use it to soak up the juices as you eat or as a vehicle for the meat and vegetables. Traditionally, Irish soda bread is served with a slow-simmered beef and barley stew.
Bread soda is also known as bicarbonate of soda and baking soda. Helpful hints in the kitchen A good substitute for buttermilk, if you need sour milk in a recipe, add 1/2 teaspoon of Shamrock Brea... Bread soda is also known as bicarbonate of soda and baking soda.
If you've ever tried Irish soda bread and not liked it, don't go running off yet! Chances are good that the bread you ate suffered from one of three common problems: improper amount of baking soda (a gross, salty-bitter taste), over cooking (a dry, chalky texture), or undercooking (a soggy, doughy center).
If your Irish soda bread is too crumbly, it may be because you overmixed the dough. Another possibility is that your baking soda was expired and should be replaced. Make sure you are using the correct amount of baking soda in the recipe. Too much or too little can result in a crumbly loaf.
For proper leavening action, a correct acid-to-base ratio is critical, and the acidity of your acid ingredient can vary. Without enough acid to neutralize the soda, the bread will develop a jaundiced, yellow hue and will give off a bitter metallic wang that hangs in your nose and throat.
If your bread is especially hard, brush the outside with water before wrapping it.Then, heat it on the center rack of your oven for about 30 minutes for a whole loaf; or 15 to 20 minutes for a partial loaf, or if you have a long, skinny loaf like a baguette.
The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to proof long enough, or you could have killed the yeast by leaving the dough to rise in a place that was too hot.
You spent too much time kneading the dough. Baking soda starts to react and release its gas as soon as it comes into contact with the sour milk. Take too long and the gas will escape before the bread is baked. Kneading will also cause chewy gluten to form.
Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.
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