Catholic Culture Trusted Commentary
Catholic Culture Trusted Commentary

Catholic Recipe: Oatmeal Bannocks


  • 2 1/2 to 3 cups unbleached all-purpose flour
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 2 Tablespoons active dry yeast
  • 1/2 cup milk
  • 1/2 cup water
  • 4 Tablespoons butter
  • 1 egg
  • 1/2 cup currants or raisins


Yield: Sixteen wedges

Prep Time: N/A

Difficulty:  N/A

Cost:  N/A

For Ages: n/a

Origin: Scotland


Food Categories (1)


Similar Recipes (4)


Feasts (1)

Also Called: Oatcakes

This recipe is from a monastery of Poor Clares. These bannocks are sconelike and great with lots of butter and jam. This version calls for yeast and a double rise.


Combine 3/4 cup of the flour, the sugar, salt, oats, and yeast in a large bowl. Mix thoroughly.

Combine the milk, water, and butter in a saucepan. Cook over low heat until liquids are warm. Butter does not need to melt completely. Add milk mixture to the flour mixture and beat for 5 minutes. Add the egg and 1/2 cup of flour. Beat for another 5 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl.

Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.

Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk--about 45 minutes.

Grease two 8-inch round cake pans.

Punch down the dough. Gently knead in the currants. Divide the dough in half and roll each half into an 8-inch circle. Put in the pans. Make 8 wedges, cutting like a pie, but not completely through to the bottom.

Cover with a tea towel and let rise again until doubled in bulk--about 30 minutes. Preheat the oven to 375 degrees.

Bake for 20 minutes. Remove from the pans and cool on wire racks.

Recipe Source: Secrets of Jesuit Breadmaking by Brother Rick Curry, HarperPerennial, 1995