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Scottish Wheat Bannock Bread

A recipe from Nova Scotia that is called both Scottish bannock and Irish soda bread.

Source and licence

"Scottish Wheat Bannock Bread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Scottish_Wheat_Bannock_Bread, revision 4512570), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Scottish_Wheat_Bannock_Bread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4512570

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United Kingdom. Associated with United Kingdom by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Preheat oven to 350°F (180°C)
  2. Combine dry ingredients. Rub in butter until crumbly.
  3. Mix in buttermilk to make a soft, workable dough. Knead dough briefly.
  4. Make dough into a disc about 3 inches thick. Cut an X shape in dough with a knife (1 cm or so deep). Transfer to an oiled or parchment-lined baking sheet.
  5. Bake at 350°F (180°C) for 50–70 minutes (depending on your oven) until a skewer stuck in comes out with no "gooeyness" on it
  6. Let cool 5–10 minutes after taking from the oven, then break apart with your hands into serving-sized chunks.