Bannock (food) Bannock (food) Bannock is a variety of flat quick bread or any large, round article baked or cooked from grain. A bannock is usually cut into sections before serving. The word "bannock" comes from Northern and Scots English dialects. The "Oxford English Dictionary" states the term stems from "panicium", a Latin word for "baked dough", or from "panis", meaning bread. It was first referred to as "bannuc" in early glosses to the 8th century author Aldhelm (d. 709), and its first cited definition in 1562. Its historic use was primarily in Ireland, Scotland and Northern England. The Scottish poet Robert
Bannock Burn Bannock Burn The Bannock Burn () is a stream ("burn" is Scots for stream) which rises at about 1300 feet on Touchadam Moor, NS715891, just to the north of Earl's Hill in the Touch Hills to the south-west of Stirling in central Scotland. The Bannock flows eastward and enters the River Forth to the east of Stirling, close to the site of the Battle of Bannockburn (1314), about 7.58 miles from its source. The burn itself meanders and is considerably longer. A nearby town, nowadays a suburb of Stirling, is accordingly called Bannockburn. The Battle of Sauchieburn (1488) was also