St. Michael's Bannock

Karin,

It was very dense, which I understand bannock is supposed to be, but it also didn't seem like it got cooked enough, and was rather gluey, although I did try to modify what I was doing several times to cook it better. I was expecting something like a scone. I used oat flour, barley flour, and rye flour, while the recipe called for "meal," so I'm thinking this might have contributed to the problem. That is, perhaps more coarsely milled grains were called for, but these are not readily available around here. Also, it's possible that results would have been improved had I used a heavier cast iron skillet than the skillet I used. Perhaps a recipe that called for oven-baking would be simpler.