Traditional Selkirk Bannock
A delightful Scottish bread that's perfect for breakfast, afternoon tea, or as a comforting snack, featuring a soft and slightly sweet loaf with dried fruits.
Servings: 8 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 500 g Strong white flour (4 Cups)
- Pinch of salt Salt
- 7 g Dried instant yeast
- 65 g Brown sugar (1/3 Cup)
- 250 ml Warm full-fat milk (1 Cup)
- 100 g Butter (1/2 Cup)
- 300 g Dried fruit (sultanas and raisins) (3/4 Cup)
- Milk Milk for a glaze
Instructions
Preparation
- In a large mixing bowl, combine the strong white flour, brown sugar, salt, and dried yeast. Fold in the dried fruit.
- In a saucepan, melt the butter over low heat. Once melted, add the warm milk and whisk until combined, aiming for a temperature of about 38°C for optimal yeast activation.
- Gradually add the warm milk and butter mixture to the dry ingredients, stirring gently with a wooden spoon.
- Knead the mixture in the bowl for about five minutes. If too sticky, sprinkle in a bit of extra flour until manageable.
- Cover the bowl with cling film or a damp cloth and place it in a warm area to prove for about an hour, or until the dough doubles in size.
- Once proved, gently knead the dough for another two minutes to remove any air bubbles.
- Form the dough into a round shape, place it back in the bowl, cover it again, and leave it to prove until it doubles in size again (about 45 minutes to an hour).
Baking
- Line a baking tray with parchment paper and preheat a fan-assisted oven to 160°C.
- Once the dough has finished its second proving, place it onto the prepared baking tray and brush the top with milk for a lovely glaze.
- Bake in the oven for 40-50 minutes, checking around 35 minutes. If it browns too much, loosely cover it with tin foil. It’s done when it sounds hollow when tapped on the bottom.
- Allow the bread to cool on a wire rack before slicing.
Notes
Best served warm with butter, jam, or honey. Consider adding clotted cream for a special treat. Store in an airtight container for up to 3 days or freeze for longer storage.