Orkney Bere Bannocks

There are various recipes for baking bere bannocks, but the most common is probably something like this:

2 c. of Birsay beremeal
1 c. of plain flour
1 tsp. baking soda
1 tsp. cream of tartar
salt (if desired)

Mix thoroughly, add milk, water or buttermilk to make a stiff but soft dough, roll out on a floured (mixture of flour and beremeal) board to form the bannocks (this will make 2 or 3), then cook on a hot, ungreased girdle 5 minutes or so each side until both sides are browned and the middle is cooked. Practice will make perfect. Consume with copious amounts of ale (plus plenty of Orkney butter and cheese.)