Catholic Recipe: Oatmeal Bannocks
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