Prep 10 mins
Cook 1 hr 30 mins
When I was a little girl, we used to make bannock over the fire. I loved it. My Mom hated it. Which made me love it even more!
- 946.36 ml all-purpose flour or 946.36 ml bread flour
- 14.78 ml baking powder
- 4.92 ml salt, to taste
- 3.69 ml baking soda
- 236.59 ml raisins
- 2 eggs
- 354.88 ml buttermilk
- Stir flour, baking powder, salt, baking soda and raisins together.
- Separately, fork-blend eggs and buttermilk, then add to dry ingredients.
- Stir until sticky batter is formed.
- Scrape batter onto well-floured surface and knead lightly.
- Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray.
- Mark a cross in the center, using a sharp knife.
- Bake uncovered in preheated 350-degree oven for about 1 1/4 hours.
- Wait 10-15 minutes before attempting to remove bread from casserole and then cool on wire rack.
- If desired, cut loaf into quarters and then slice thinly.
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.
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.
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!