Barley bannock from The Complete Book of Bread and Bread Machines (page 152) by Christine Ingram and Jennie Shapter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute wholemeal flour for unbleached plain flour, fine oatmeal for half the barley flour, and lemon juice mixed with milk for buttermilk.

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