This recipe for oatmeal currant bannocks is a delicious alternative to hot rolls. They are great to serve for family dinners and, especially, for Thanksgiving. Recipe for oatmeal currant bannocks makes 12 to 16 wedges, depending on what size you want each portion to be.
Prep Time: 2 hours
Cook Time: 25 minutes
Ingredients:
- 1/3 cup sugar
- 3/4 tsp salt
- 1 cup rolled oats
- 1 tbsp active dry yeast
- 2-1/2 to 3 cups bread flour, about
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup butter, soft
- 1 egg
- 1/2 cup currants
Preparation:
- In large bowl, mix sugar, salt, oats, yeast, and 1 cup flour.
- Mix in water, milk, butter, and egg.
- Stir in enough flour to make a dough.
- Turn dough out onto floured board and knead for about 8 minutes. Only add flour as needed, a tablespoon at a time, until the dough is soft and not sticky.
- Place dough in greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover bowl with clean kitchen towel or plastic wrap and let rise in warm place for 45 minutes or until double in size.
- Punch down dough and turn out onto floured board.
- Knead in currants.
- Divide dough in half and roll each half into an 8-inch circle.
- Grease two 8-inch round cake pans. Place dough circles in pans.
- Use a sharp knife to cut 6 large or 8 small wedges into the dough. Make the cuts almost to the bottom of the pan.
- Cover pans and let dough rise for a half hour or until double in size.
- Bake bannocks for about 25 minutes in 375 degrees F.
- When done, remove from pans and let cool or serve warm.
