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    You are in: Home / Recipes / Buttermilk Bannock Recipe
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    Buttermilk Bannock

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 28, 2010

      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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    • on September 30, 2007

      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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    • on June 18, 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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    • on January 24, 2006

      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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    Nutritional Facts for Buttermilk Bannock

    Serving Size: 1 (189 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 425.7
     
    Calories from Fat 28
    59%
    Total Fat 3.1 g
    4%
    Saturated Fat 1.0 g
    5%
    Cholesterol 72.9 mg
    24%
    Sodium 818.4 mg
    34%
    Total Carbohydrate 86.3 g
    28%
    Dietary Fiber 3.1 g
    12%
    Sugars 17.5 g
    70%
    Protein 13.4 g
    26%

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