The food: oaty bannock bread
On a recent trip to Halifax, Nova Scotia, I ate at McKelvie’s, a fish and seafood restaurant. I’m sorry to say that I found the fish entrées mediocre-tasting and overpriced, but the bread – a slightly sweet, cakey, oaty, raisin-studded variety that I could have eaten all night – was delicious:
Back home in Toronto, I went online to try to find out more about that bread, and came across an unattributed recipe for bannock listed on several aggregate recipe sites, always with the same, rambling explanation about bannock’s origins (which are both Scottish and native North American, apparently), and a mention that the recipe in question produces a bread similar to that served at McKelvie’s in Halifax.
I decided to give it a whirl, but the simple instructions – basically mix, pat into pie tin, bake – made me wonder if a bread-like texture could possibly result, especially when the baked product came out looking like this:
So I hedged my bets and also tried a more complicated recipe for Oat Bannock that called for yeast, kneading, the leaving of dough to rise in a warm place, punching down, etc.
The complicated recipe produced a brioche-like bread with a beautiful browned crust and decent texture that looks like a cross between a panettone and something that I’ve come to understand is called Selkirk Bannock:
but I found it too yeasty tasting, no doubt because a) I ineptly handled the dough during the kneading stage, and b) it failed to rise the first time it was supposed to, after I failed to put it in a warm enough place.
The simpler recipe, meanwhile, yielded a bread that did taste much like the one at McKelvie’s (delicious slathered with butter), albeit with a denser texture and crumb.
Possible morals arising from this story (take your pick):
1) simplest is best
2) you CAN believe some of what you read on the internet
3) my hands do not work well with doughs that require handling
4) bread that tastes like cake is good
Oat Bannock, McKelvie’s Style
1 c Whole wheat flour
1/2c All purpose flour
1/2c Rolled oats
2 Tbsp. Sugar, granulated
2 tsp. Baking powder
1/2 tsp. Salt
2 Tbsp. Butter, melted
1/3c Raisins; optional
3/4c Water; approximately
Stir together flours, oats, sugar, baking powder and salt.
Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough.
With floured hands, pat into greased pie plate.
Bake in 400F oven for 20 to 25 minutes or until browned and tester comes out clean.
Cut into wedges.
VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.