Sodabread, Bannock

Smaakt een beetje scone-achtig.

Uitkijken dat het niet te droog wordt: deeg vochtig genoeg en niet te lang bakken

Sodabread

Preheat the oven to 200°C Fan/Gas Mark 7

Weigh the three flours, salt, sugar and bicarb into a large bowl. Wisk these dry ingredients together. Weigh your buttermilk into a jug

Pour all the buttermilk into your dry mix and mix it all together swiftly

When the dough comes together, tip it onto the table and shape roughly into a ball

Cut a cross in the top with a sharp knife, about half way down

Place on a parchment lined baking tray, and bake in the preheated oven for 50 minutes

Transfer the loaf to a wire rack when it’s baked and brush all over with melted butter. Allow to cool.

Bannock

Heel lekker

Put the flour in a bowl and stir in the bicarb, salt and sugar, if using. Pour in the buttermilk to make a soft dough: the mix should be too sticky to come together into a ball.

Note that different flours vary in absorbency, so if it looks too liquid or too dry, adjust with a little more flour or buttermilk as required. Liberally flour a work surface and your hands, then tip out the dough and form it into a roughly 2cm-thick round.

Flour a knife and cut the round into quarters (or into smaller triangles, if you prefer).

Put a heavy-based griddle or frying pan on a medium-low heat. Test the heat by sprinkling a little flour over it; if it browns slowly, the pan is ready; if the flour burns, you’ll need to turn down the heat. Carefully lift the bannocks on to the pan, spacing them out as far as possible, and leave them to cook for five minutes, keeping an eye on the colour of the flour underneath them and turning down the heat if necessary.

Carefully turn over the bannocks – the bases should be brown, not black – and cook on the other side for another five minutes, or until cooked through. Stand each bannok up on its edges to brown the sides.

Put on a wire rack to cool slightly, then serve with lots of good butter.