Scottish Wheat Bannock Bread
This Nova Scotia bannock is a whole wheat soda bread that goes from bowl to oven without any yeast or proofing time. Baking soda reacts with the buttermilk to raise the loaf, while sugar and wheat give it a sweet, nutty crumb. It is called both Scottish bannock and Irish soda bread, depending on who is asked. Tear it into chunks rather than slicing, and stir in raisins, blueberries or cinnamon if you like.
Instructions
Heat the oven to 350°F (180°C). Line a baking sheet with parchment or oil it lightly.
Stir the flour, sugar, baking soda and salt together in a large bowl. Add the cubed butter and rub it into the dry mixture with your fingertips until the texture is crumbly.
Pour in the buttermilk and mix until you have a soft dough that is easy to handle. Knead it briefly, just enough to bring it together.
Shape the dough into a thick disc, about 3 inches high. Cut a deep X across the top with a knife, roughly 1 cm deep, and set the loaf on the prepared baking sheet.
Bake at 350°F (180°C) for 50 to 70 minutes, depending on your oven. The bread is done when a skewer pushed into the center comes out with no gooey dough clinging to it.
Let the loaf cool for 5 to 10 minutes after it comes out of the oven. Then break it apart by hand into serving-sized chunks.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
