Non-yeast bread

Yield: 1 servings

Measure Ingredient
10 tablespoons Barley meal
10 tablespoons Oatmeal
\N pinch Salt
2 ounces Butter
\N \N Milk, to mix

Mix the two meals and salt in a bowl, then rub in fat.

Gradually add milk to make a dough that is firm but not sticky.

Shape into a round flat bannock and bake slowly on a griddle over fire.

~from European Heritage, the journal of the Council of Europe's cultural heritage committee -from Inland Valley Daily Bulletin November 24, 1994 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 12-02-94

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