Flame-Grilled Irish Oatmeal Bannocks on the Arteflame

There is something primal and deeply satisfying about baking bread outdoors, returning to a time when cooking relied on simple ingredients and a hot stone. Irish Oatmeal Bannocks are the ancestors of the modern scone, traditionally cooked on a heavy iron griddle over a peat fire. On an Arteflame grill, this history comes alive, marrying the rustic texture of oats with the subtle smokiness of a wood fire. The flat steel cooktop of the Arteflame mimics the traditional bakestone perfectly, providing even heat that crisps the exterior while keeping the inside tender and dense.

Unlike yeast breads that require hours of rising, bannocks use baking soda for lift, making them the ultimate quick bread for outdoor entertaining or camping breakfasts. The nutty aroma of toasted oats hitting the hot steel is unmistakable. Whether you are looking for a hearty side for a savory stew or a vehicle for melting butter and jam, these bannocks offer a comforting taste of the old world, modernized by the versatility of your grill.

Ingredients

• 2 cups (180g) Rolled Oats (not instant)
• 2 cups (250g) All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 tablespoons (30g) Unsalted Butter, cold and cubed
• 1 1/2 cups (360ml) Buttermilk (plus extra for brushing)
• Extra flour for dusting
• Oil or butter for greasing the grill

Instructions

Step 1: Prepare Your Station

1. Start your Arteflame grill about 20-30 minutes before you plan to cook. You want a bed of hot coals rather than roaring flames to ensure steady temperature control.
2. Aim for a medium heat on the flat cooktop. The ideal temperature zone is the middle-to-outer ring of the griddle, where the heat is consistent but not scorching (around 350°F to 375°F).
3. Wipe down the cooktop to ensure it is clean and ready for baking.

Step 2: Mix Dry Ingredients

1. In a large mixing bowl, combine the all-purpose flour, rolled oats, sugar (if using), baking soda, and salt.
2. Whisk these dry ingredients together thoroughly to ensure the baking soda is evenly distributed, which prevents any bitter metallic pockets in the bread.

Step 3: Cut in the Butter

1. Add the cubes of cold butter to the flour mixture.
2. Using your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This step ensures a tender crumb in the final bannock.

Step 4: Form the Dough

1. Make a well in the center of the mixture and pour in the buttermilk.
2. Mix gently with a wooden spoon or your hands just until a soft dough forms. Do not overwork the dough; similar to biscuits or scones, handling it too much will make the bannocks tough.
3. If the dough is too sticky, add a dusting of flour. If it is too dry, add a splash more buttermilk.

Step 5: Shape the Bannock

1. Turn the dough out onto a lightly floured surface.
2. Pat the dough gently into a round circle, approximately 3/4-inch to 1-inch thick.
3. Using a sharp knife or bench scraper, cut the circle into 4 to 8 wedges (traditional triangles are often called "farls").

Step 6: Grill the Bannocks

1. Lightly oil or butter the chosen section of your Arteflame cooktop.
2. Place the wedges directly onto the flat steel griddle.
3. Cook for about 6 to 8 minutes on the first side. You are looking for a deep golden-brown crust. If they are browning too fast, move them further toward the outer edge of the grill.
4. Flip the bannocks and cook for another 6 to 8 minutes on the other side.
5. Test for doneness by tapping the center; it should sound hollow. You can also stand them up on their sides for a minute to ensure the edges are fully crisp.

Tips

Mastering bannocks on the Arteflame is all about heat management. Because the steel cooktop conducts heat efficiently, it is easy to burn the outside before the inside is fully cooked. Always start closer to the outer edge (the cooler zone) and inch them inward only if they aren't browning. If you feel the bottom is cooking too fast, flip them frequently to ensure an even bake. Using a laser thermometer can be incredibly helpful; aim for a surface temperature between 350°F and 375°F.

For the best texture, keep your ingredients cold, especially the butter and buttermilk. The reaction between the cold fats and the hot steel creates steam pockets that contribute to the bannock's rise. Also, do not skip the buttermilk; its acidity is required to activate the baking soda. If you don't have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 10 minutes.

Variations

While the traditional Irish oatmeal bannock is a savory staple, the neutral, nutty base makes it an excellent canvas for experimentation. You can easily shift the flavor profile from breakfast sweet to dinner savory depending on what you are serving. When adding mix-ins, ensure they are not too wet, as this can alter the dough consistency and make it difficult to cook through on a griddle. Here are a few ways to customize your bake:

• Sweet Morning: Add a handful of raisins or dried cranberries and a teaspoon of cinnamon to the dry mix.
• Savory Herb: Mix in chopped fresh rosemary, thyme, and cracked black pepper.
• Cheesy Bannock: Fold in 1/2 cup of shredded sharp cheddar or Dubliner cheese before adding the buttermilk.
• Seed & Nut: Add sunflower seeds or chopped walnuts for extra crunch and protein.
• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a denser, earthier loaf.

Best pairings

Bannocks are incredibly versatile and serve as the perfect accompaniment to hearty outdoor meals. Their dense texture makes them ideal for soaking up gravies or holding up against strong flavors. In Ireland, they are most traditionally eaten warm, straight off the griddle, slathered with high-quality salted butter and perhaps a drizzle of honey. However, because you are cooking on the Arteflame, you can prepare your entire meal alongside the bread.

• Full Breakfast: Serve alongside grilled sausages, rashers (bacon), and fried eggs cooked on the flat top.
• Soups and Stews: Perfect for dipping into a beef and Guinness stew or a creamy potato soup.
• Cheese Board: Let the bannocks cool and serve with sharp cheddar, blue cheese, and apple slices.
• Sweet Treat: Pair with clotted cream and strawberry jam for a rustic take on cream tea.

Conclusion

Cooking Irish Oatmeal Bannocks on the Arteflame is more than just following a recipe; it is a connection to heritage and a celebration of outdoor cooking. The result is a bread that is comforting, substantial, and imbued with the unique character that only a wood fire can provide. The contrast between the crisp, golden crust and the soft, steaming oat interior is a texture you simply cannot replicate in a conventional oven.

Whether you are enjoying a quiet morning coffee by the grill or feeding a crowd after a long day of hiking, these bannocks are sure to become a staple in your outdoor repertoire. They are quick, forgiving, and endlessly delicious. So, stock up on oats and buttermilk, fire up the grill, and enjoy the simple pleasure of breaking fresh bread in the open air.