Know what’s on your plate
Bannock
Calories & nutrition facts
made with beremeal, homemade
Nutrition facts
Per 100 g% DV- Calories 266 kcal —
- Protein 9.3 g 19%
- Carbohydrate 57 g 21%
- Fat 1.7 g 2%
- Saturated fat 0.2 g 1%
- Fibre 1 g 4%
- Sugars 3.1 g —
- Sodium 111 mg 5%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3 µg 0%
- Vitamin E 0.63 mg 4%
- Thiamin (B1) 0.19 mg 16%
- Riboflavin (B2) 0.12 mg 9%
- Niacin (B3) 3 mg 19%
- Pantothenic acid (B5) 0.45 mg 9%
- Vitamin B6 0.27 mg 16%
- Biotin (B7) 6.5 µg 22%
- Folate (B9) 17 µg 4%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 107 mg 8%
- Iron 3.7 mg 20%
- Magnesium 59 mg 14%
- Phosphorus 327 mg 26%
- Potassium 474 mg 10%
- Zinc 2.1 mg 19%
- Copper 0.2 mg 22%
- Manganese 1.1 mg 47%
- Selenium 2 µg 4%
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Questions about Bannock
What is bannock?
Bannock is a simple bread made from flour and a raising agent, with liquid added to form a dough. It may be baked or cooked in a pan; recipes and traditions differ, including Scottish bannock and Indigenous North American versions.
How do you cook bannock in a frying pan?
Mix flour, baking powder, a pinch of salt and enough water or milk to make a soft dough. Shape it into a thick round and cook in a lightly oiled, covered pan over low heat for about 8–10 minutes per side, until cooked through.
Can you bake bannock in the oven?
Yes. Shape the dough into a round, score the top and bake at 200 °C for about 20–25 minutes, until golden and firm underneath. A skewer inserted in the centre should come out clean.
What do you eat with bannock?
Serve warm with butter, jam or honey, or use it to mop up soup and stews. Pan-fried bannock also works alongside savoury dishes, while sweetened versions can be eaten as a snack.
How should you store bannock, and can you freeze it?
Keep cooled bannock in an airtight container at room temperature and eat it within a couple of days; warm it briefly in a dry pan or low oven to refresh it. Freeze it well wrapped, then thaw and reheat before serving.
Is bannock the same as soda bread?
No. Both can be quick breads, but soda bread is specifically raised with bicarbonate of soda and an acidic ingredient such as buttermilk; bannock recipes may use baking powder and can be baked or pan-cooked. Soda bread has 2.7 g of fibre per 100 g, compared with 1 g in bannock.
Why is bannock sometimes fried and sometimes baked?
The name covers different regional styles and recipes. A pan is handy for cooking bannock over a fire or without an oven; other recipes shape it as a loaf or round and bake it.
Source: CoFID (UK) 11-1030 · per 100 g · carbohydrate per EU label, fibre excluded
