Title: Barley Bannocks
Categories: Irish Bread
Yield: 1 Batch

8	oz	Barley flour
2	oz	Plain flour
1/2	ts	Salt
1	ts	Cream of tartar
1	ts	Bicarbonate of soda
10	oz	Buttermilk or freshly soured
		. milk

Add the soda to the milk. Sift the dry ingredients. Now add the buttermilk and make into a light, soft dough with little handling. Make a round of about 1/2-inch thick and cut into wedges. Bake on a medium to hot girdle on both sides, until brown. Keep soft and warm by wrapping in a cloth.

Originated on the Island of Stornoway. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair

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