A bannock recipe for Laa Luanys:
1 cup flour (I use half whole wheat and half unbleached white all purpose)
1 tsp baking powder
1/4 tsp salt
1 Tbsp butter
2 Tbsp honey
A handful of dried currants
Whole milk, sufficient to make a moderately stiff dough
The way I was taught to make this seasonal bannock, the traditional ingredients had to include whole grain flour, honey, salt and milk. The measurements were not specified. The above is what I’ve worked out over the years.
All the dry ingredients were mixed, the butter was cut into the dry, and then the milk added. The dough was baked in a buttered cast iron pan with a lid over a slow fire. Poke with a skewer to make sure the centre is cooked through, and the outside is brown and crispy. Allow to cool, well out of reach of hungry dogs.
When done, a token ritual toasting of the bannock over a rowan twig fire was the final preparation before the bannock was ritually consumed.
I wish you all a bounteous harvest. May John Barleycorn’s sacrifice bring you health, happiness and prosperity.
An old Manx corn dolly from the Museum of Witchcraft in Castletown
Manx Wytch 