While bannock breads have been around for centuries, they also offer many benefits that can serve us in years to come. Flexible when it comes to ingredients and energy efficient when cooked at home, bannocks should be a feature of now and the future. In this shared bread making and sharing session we’ll have the chance to experiment with different flours – traditional beremeal, fava bean flour, and fine oatmeal – and think about the taste and environmental benefits of each. You’ll learn how to make bannock breads, see them cooked on site at Garnethill Bread Oven, and then be able to try your creation. This session is free and you don’t need to bring anything, but please reserve a space on eventbrite to give us an idea of numbers – you can do so via bit.ly/bannockbread
