Bannock (food)

Bannockbrot is a flatbread that is usually made of oat and barley flour (sometimes also similar cakes are made ​​from wheat flour Bannock called in Scotland) and baked on a griddle or in a pan on both sides. Originally the batter was not added raising agents and first baked in hot ash, before it was nachgeröstet in a pan before eating. The surface was very dark by this production.

Originally Bannock from the Scottish Highlands, where there were numerous local variants of the preparation. In the 18th and 19th centuries, but it was also among the original inhabitants of Eastern Canada distribution, where it is mainly prepared with wheat flour.

The name comes Bannock possibly from the Gaelic word Bannach, which in turn is derived from the Latin word panicium ( bread). It was generally in the opinion of the English language researchers previously outside of the UK wheat -growing areas, the term for bread. An English - Latin dictionary from 1483, translated Bannock with focacius ( fireplaces bread) or panis subcinericius ( baked in the ashes of bread).

Today Bannock is very popular with outdoor tours, because it can be easy to prepare and the ingredients are durable and easy to transport.

Swell

• Alan Davidson: The Oxford Companion to Food. 2nd edition, edited by Tom Jaine. Oxford University Press, Oxford 2006, inter alia, ISBN 0-19-280681-5, pp. 59, Bannock.