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 of slag and a stone with a groove, possibly for sharpening needles. Other duns in the area are Castlehill 1, Castlehill 2, and Castlehill Wood. Another ruined fort is located on the NW side of Gillies Hill, not actually in the Bannock valley. The main reason for the type of agriculture and former industries of the Bannock Valley is due to the underlying geology. A good account of the area is given in The upper reaches of the Bannock are in peat bog on a base of volcanic rocks, mainly basalt, of Carboniferous age. Moving downstream, at approximately NS742876, where