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The directions were easy to follow and the bread tastes wonderful (after I cut off the burnt crust). I don't know if it's the high altitude or my oven, but even at 325 degrees, I only cooked the bread for about 50 minutes before it started to burn. Deffinately going to try this again at about 300 degrees. I also used golden raisens instead of the regular.

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Self-Defense April 28, 2010

I used organic white spelt flour, and it turned out so well. This couldn't have been easier. It even toasts well after you slice it. Yummy!!! Thanks Saturn! Made for PAC Fall 2007.

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AmandaInOz September 30, 2007

This was fun to make with my 5-yr old and very easy. The taste was good, too. I haven't ever had bannock before, but I'm pleased with this one. Thanks!

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JenPo June 18, 2007

This buttermilk bannock is great. First, for the wonderful flavours and taste. Second, for how easy it is to make. And third, because no sugar is added. The combination of buttermilk with raisins in this bread is fantastic. And the salt gives it a wonderful salty note. You can really put anything on this bread and it will taste scrumptious (jam, peanut butter, cheese, ham, eggs...or just butter). Or eat it as it is, great. Thanks Saturn for this foolproof and delicious recipe.

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Thorsten January 24, 2006
Buttermilk Bannock