I am trying to prepare several different loaves of Bonnag for an upcoming gathering of our local Manx society. I've found several good recipes, but they don't give many details about the shape of the loaf or how it would be traditionally cut.

The wheat flour versions have been coming out about 9" in diameter and about 2" tall. The barley flour version is supposed to be an old traditional recipe, which I've been making fairly flat so it comes out to about an inch thick. I've been cutting them both into wedges for serving with butter. Does anyone have any suggestions about how it is done on the Island?

Jim Kneale
Clarksville, Maryland USA