Bannock bread
Bannock bread is a flatbread , which mostly consists of oat and barley flour (sometimes similar flatbreads made from wheat flour are called Bannock in Scotland ) and is baked on both sides on a baking sheet or in a pan. Originally, no leavening agent was added to the dough and the bread was first baked in red-hot ash before it was toasted in a pan before eating. This production made the surface very dark.
Bannock originally comes from the Scottish Highlands , where there were numerous local variants of the preparation. In the 18th and 19th centuries it found widespread use among the indigenous people of Eastern Canada , where it is mainly prepared with wheat flour.
The name Bannock may come from the Gaelic word bannach , which in turn is derived from the Latin word panicium (bread). In the opinion of English linguists, it used to be the term for bread in general outside the British wheat-growing areas. An English-Latin dictionary from 1483, translated Bannock with focacius ( fireplaces bread ) or panis subcinericius (in the ashes baked bread).
Today, Bannock is also very popular on outdoor tours because it is easy to prepare and the ingredients are durable and easy to transport.
literature
- Bannock . In: Alan Davidson : The Oxford Companion to Food. 2nd edition, edited by Tom Jaine. Oxford University Press, Oxford u. a. 2006, ISBN 0-19-280681-5 , p. 59.
