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Highland Bannock and Crowdie

Bannock is a barley and oat flatbread that has been made in the Scottish Highlands since at least the 8th century, pan-fried in butter until golden with a tender, slightly tangy crumb from the buttermilk. Crowdie is Scotland's oldest cheese, made by curdling whole milk with vinegar and draining it through cheesecloth into something soft, fresh, and mildly acidic. Together they are one of the most complete and satisfying combinations in this entire project. The bannock sits exactly between a biscuit and a scone, the crowdie spreads like a dream, and a spoonful of strawberry jam on top makes the whole thing genuinely hard to stop eating.
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Prep Time 15 minutes
Cook Time 1 hour

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IngredientsMethodVideoNotes

Ingredients
  

Bannock
  • 1 cup barley flour
  • 1/2 cup oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup buttermilk plus more if needed
  • 2 tbsp butter for the pan
Crowdie
  • 4 cups whole milk
  • 3 tbsp white wine vinegar
  • 1/2 tsp salt or to taste

Instructions
 

Bannock:

  1. Combine barley flour, oat flour, baking soda, and salt in a bowl. Make a well in the center and pour in the buttermilk. Mix until a soft dough forms. It should not be sticky but it should be pliable. Add a little more buttermilk a tablespoon at a time if the dough feels dry or crumbly.
  2. Turn the dough onto a lightly floured surface and bring it together gently. Do not overwork it. Shape it into a round about 1 inch thick and roughly the diameter of your pan. Score the top into four sections with a knife, cutting about halfway through. Rest for 10 minutes.
  3. Melt butter in a cast iron pan over medium-low heat. Place the bannock in the pan. Cover with a lid and cook for 8 to 10 minutes until the bottom is deep golden. Flip carefully and cook another 8 to 10 minutes covered until cooked through. A skewer inserted in the center should come out clean.
  4. Rest for 5 minutes before breaking apart at the scored sections. Serve warm.

Crowdie:

  1. Pour milk into a heavy-bottomed pot over medium heat. Warm it slowly, stirring occasionally, until it just reaches a simmer. Small bubbles will form around the edge. Do not boil.
  2. Remove from heat. Add the white wine vinegar and stir gently once or twice. Let it sit undisturbed for 5 minutes. The milk will curdle and separate into white curds and thin yellowish whey.
  3. Line a colander with a double layer of cheesecloth and set it over a bowl. Pour the curds and whey in gently. Let it drain at room temperature for 30 to 45 minutes. The longer it drains the firmer the cheese will be.
  4. Transfer the curds to a bowl. Add salt and stir to combine. Taste and adjust. Serve immediately or refrigerate for up to 3 days.

Video

Notes

  • Barley flour can be found at most health food stores or ordered online. Do not substitute all-purpose flour. The barley is the flavor.
 
  • The crowdie whey that drains off is worth keeping. It can be used in bread dough, soup stock, or drunk straight. The Highlanders wasted nothing.
 
  • A traditional Scottish variation rolls the finished crowdie in toasted pinhead oatmeal and cracked black pepper before serving, which is called Black Crowdie or Gruth Dhu. Highly recommended if you want to take it further.