Buttermilk Bannock

"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!"
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:
1hr 40mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. 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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RECIPE SUBMITTED BY

<p>I am the Document Administrator for an engineering firm here in Sarnia.&nbsp; I am quite happy with the position and think I'll be there for a long, long time.&nbsp; It's nice to finally be settled in a job.</p> <p>I am married to a wonderful man who takes great care of me.&nbsp; My two teenage sons from my previous marriage love and adore him as well.&nbsp; Things are wonderful at home.</p> <p>As I am working full time, I don't have as much time to cook the fantastic meals that I would love to.&nbsp; Instead, we end up cooking a lot of quick, somewhat-healthy meals.</p>
 
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