3 hrs 5 mins
2 hrs 20 mins
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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Units: US | Metric
- 1In a small saucepan, heat the milk to simmering and remove from heat.
- 2Mix in the butter and stir until melted, and then let cool until lukewarm.
- 3In a large bowl, mix the flour, sugar, yeast and salt.
- 4Stir lukewarm milk into the flour mixture until soft dough is formed.
- 5Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- 6Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
- 7Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- 8Deflate the dough and turn it out onto a lightly floured surface.
- 9Knead in sultanas and shape into a large round loaf.
- 10Place the loaf on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
- 11Preheat oven to 375 degrees F (190 degrees C).
- 12In a small bowl, beat together egg yolk and water.
- 13Brush risen loaf with egg yolk mixture, and bake until loaf is golden and bottom sounds hollow when tapped, about 40 minutes.
- 14Transfer to a wire rack to cool.
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Nutritional Facts for Selkirk Bannock
Serving Size: 1 (143 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 463.6
- Calories from Fat 122
- Total Fat 13.5 g
- Saturated Fat 8.1 g
- Cholesterol 57.3 mg
- Sodium 246.8 mg
- Total Carbohydrate 81.4 g
- Dietary Fiber 3.5 g
- Sugars 33.8 g
- Protein 8.1 g