Buttermilk Bannock
photo by DCKiki
- Ready In:
- 55mins
- Ingredients:
- 5
- Yields:
-
1 loaf
- Serves:
- 24
ingredients
- 1 1⁄2 cups whole wheat flour, sifted
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1⁄4 cup buttermilk, plus
- 2 tablespoons buttermilk, if needed
directions
- Using a wooden or strong spoon mix all dry ingredients together and add 1/4 c buttermilk, adding up to 2T more if needed to make a soft dough.
- Shape dough into a round and place on a lightly floured baking sheet.
- Cut an X into the top with a very sharp knife.
- Spray a piece of foil large enough to cover bread with cooking spray or oil and place over bread.
- Bake for 30 minutes at 425 degrees, remove foil and return to oven until top is browned, about 10 minutes.
- Cool on wire rack.
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Reviews
-
This is a delicious, easy, and healthy bread. It was a bit too saltly for my taste. When I make it again, (which I definitely will!) I don't want to mess with the amount of salt though in case the bread doesn't rise properly. It was also very small, only 6 or 7 inches wide. I'm almost certain that it's supposed to be larger though, because this is my first time baking any bread other than banana bread. It would be helpful if the directions were a bit more specific about the size of the loaf though. Thanks for sharing!
-
"Kenny Blacksmith, a former chief of the Cree community of Mistissini of northern Quebec, told me that they learned to make bannock from the Scottish who settled up in Northern Quebec several hundred years ago. They did not have flour before the arrival of the Europeans. When he went to Scotland a couple of years back, he had the priviledge of teaching the Scottish again how to make bannock." - Jacques Dalton canadianhistory.com
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.