Selkirk Bannock

Recipe by
Total Time:
3 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 7 gms - sachet yeast
  • 1 tsp - caster sugar
  • 500 gms - strong white flour
  • 140 gms - unsalted butter, melted and cooled
  • 450 gms - sultanas
  • 50 gms - light brown sugar
  • milk

How to Make Selkirk Bannock

  • In a large bowl, mix the yeast and caster sugar with 250 ml of warm water.
  • Let it stand for 10 minutes until the mixture becomes frothy.
  • Tip in the flour and 125 gms of butter and mix it to form a smooth and soft dough.
  • Knead for 5 minutes and then put the mixture back in the bowl.
  • Cover it with oiled cling film and allow the mix to rise in a warm place until it is double in size.
  • Knock back the dough by kneading it lightly for 1 minute.
  • Then add the sultanas and brown sugar to it, kneading them in well.
  • Grease a deep 23 cm round cake tin with the rest of the butter.
  • Shape the dough into a round ball and place it in the tin.
  • Allow the dough to rise for 30 minutes or until it has doubled in size.
  • Heat oven to 180 degrees C.
  • Brush the bannock with a little milk to glaze and bake for 45-50 minutes until it rises and is brown in colour.
  • The bread should sound hollow when removed from the tin.
  • If the bread colours too quickly, but is not quite cooked, you can cover it with foil and check it after 5 minutes more.
  • Let it cool in the tin for 10 minutes.
  • Then remove it from the tin and let it cool on a wire rack.
  • Serve it with butter.
  • Recipe Courtesy: Niya Prakash's World