Selkirk Bannock

Selkirk Bannock

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    3 h 5 m
Karen Cooke
Recipe by  Karen Cooke

“There are many versions of bannock in the U.K. This one is supposedly the first bannock ever made by bakery owner Robbie Douglas in 1859. It is said that Queen Victoria would have nothing else with her tea.”

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Ingredients

Adjust Servings

Original recipe yields 1 large loaf

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Directions

  1. In a small saucepan heat milk to simmering and remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm.
  2. In a large bowl, mix flour, sugar, yeast and salt. Stir lukewarm milk into flour mixture until a soft dough is formed. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface. Knead in raisins and shape into a large round loaf. Place the loaf on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
  4. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg yolk and water.
  5. Brush risen loaf with egg yolk mixture. Bake in preheated oven until loaf is golden and bottom sounds hollow when tapped, about 40 minutes. Transfer to a wire rack to cool.

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Reviews (4)

Rate This Recipe
Tom Hamilton
20

Tom Hamilton

Great bread; at first the crust seems rock hard, but then you bite into it and it crumbles into flakey bits and the inside is moist. In a word, awsome bread(ok, so it's two words)

Guido the Butcher
18

Guido the Butcher

Upon first viewing this recipe, I saw that this was one creation of which I would like to make, though I must admit that I was very overwhelmed by the amount of ingredients and time that it would take to make it. Minutes, no, hours passed, and low and behold, here in my very own hands I held, yes, I, that is me, Guido, I, Guido, held my very own Selkirk Bannock! For the flavor I added little cherry-tomatoes as eyes and a pecan as a puckered lip (hehe, made me laugh to look at him). Anyhow, I later cut a piece of him with my favorite knife (which I like to call the "Galleto"), brought it to my lips, and touched it to my tongue. The flavor was of vinegar; the flavor was of salt; the flavor was of pure white sugar which I ground from the cane this morning; the flavor... was beautiful! I can verily understand why the Queen would have but nothing else with her tea!

largesse
8

largesse

Crusty on the outside, tender and sweet on the inside. I thought the raisins would be overwhelming, but they were delicious. I omitted the egg yolk glaze because I was low on eggs, but it was just fine without.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 45.2 g
  • 15%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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