Bannock bread originated in scotland and is a flat, often unleavened bread, sometimes described as a giant scone. Bannock is most commonly made of oats, as in this recipe, but can also be made with flour, barley, and even ground dried peas. Scottish explorers brought bannock bread to north america. Today, it is mainly associated with indigenous peoples in canadian and is a popular bread to make during wilderness activities. This recipe for bannock bread, which has its origins in acadia (now nova scotia), is a crumbly loaf that can be mixed in five minutes. The bread is baked in a pie plate and then cut into wedges, much like scones or soda bread. The sugar makes this an excellent breakfast bread, but feel free to cut the sugar down to a tablespoon or two for a more savory bread.
