Irish Bannock Loaf

    55 minutes

    This is an Irish current loaf which is delicious either as breakfast or as an afternoon snack with a cup of tea.

    66 people made this

    Serves: 8 

    • 2 cups plain flour
    • 2 tablespoons white sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 tablespoons butter
    • 1 cup buttermilk
    • 1/2 cup dried currants

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 190 degrees C. Lightly oil a baking tray.
    2. Sift together the flour, sugar, baking soda, baking powder and salt. Mix butter into flour mixture using a pastry cutter or two butter knives, cutting butter into small pieces. Add buttermilk and mix to make soft dough. Stir in currants.
    3. Knead dough on a lightly floured surface for 5 minutes, or until smooth. Form dough into a thick 18cm round and place on baking tray. Mark loaf into quarters with 1cm cuts from side to side and top to bottom. Bake for 40 minutes, until golden and crusty.

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    Reviews in English (62)


    love this recipe, it has been my breakfast all week.  -  19 Jul 2010


    So simple and yet so incredibly delicious! Perfect with Irish Breakfast Tea! This is definitely scone-like and great warm out of the oven with a bit of butter! Since I like things a bit sweeter, I used 1/4 cup of sugar. I froze my butter and used a cheese grater to "grate" it in to the flour mixture. I also used raisins instead of currants. Buttermilk is great for baking as it always makes things very moist. I used a whole cup and had no trouble with kneading. I formed the dough into a 7 inch round and placed it onto a baking sheet lined with parchment paper. I did an egg wash over top and it baked up nice and brown. This is such a simple recipe that produces such great results. I think you could simplify it even more and just use 2 cups of self-rising flour along with the sugar, butter, buttermilk and raisins....  -  11 Mar 2011  (Review from Allrecipes USA and Canada)


    I've made it twice - love it a little more moist. I added the whole cup of buttermilk (maybe plus a little more), which makes a wet dough. Can't be kneaded. I just dumped it out onto the greased cookie sheet, shaped it into a 7" round, & baked it. Much better that way . . . moist & yummy.  -  15 Mar 2001  (Review from Allrecipes USA and Canada)