Scotland · Northern Europe
Scottish Bannock
Also known as Bannock, Bannock scotland
A flat, lightly leavened Scottish griddle bread often made with oats, split into wedges (farls) and eaten fresh off the girdle.
Method
Griddle (Girdle)
Hydration
62%
water to flour
Glycemic index
66
Medium GI
Energy
280 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 2
- crispiness
- 3
- chewiness
- 4
- aroma
- 5
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 280 kcal |
|---|---|
| Protein | 7.5 g |
| Carbohydrates | 48 g |
| of which sugars | 1.5 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sodium | 420 mg |
Typical values; recipes vary.
Texture
- Flat round disc
- Dense oaty crumb
Typical ingredients
- Oats
- Wheat Flour
- Milk
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.