Bread & Oats
In many places, the poorer households did not have a bread oven, so the housewife would either take her proven dough to the baker for cooking in the communal oven for which she would pay a fee, or buy a finished loaf from the baker.
Oats were generally used to make bannock – a round, flattish loaf, which could be cut into wedges, often called scones. Bannock was generally cooked at home on a flat stone, placed in the open fire.
