Selkirk Bannock

Selkirk Bannock

A popular British bread. A deliciously simple yeasted bread studded with sultanas / raisins. This is a classic that should be served with plenty of butter. This recipe adapted from BBC Goodfood and Gerard Baker.

Preparation time: 25 minutes
Cooking time: 45 minutes

You will need

7 g sachet fast-action yeast
1 teaspoon caster sugar
500 g strong white flour
140 g unsalted butter , or half butter, half lard, melted and cooled
450 g sultanas
50 g light brown sugar
Milk for glazing

Method

In a large bowl, mix the yeast and caster sugar with 250 ml warm water. Let it stand for 10 minutes until the mixture becomes frothy. Tip in the flour and 125 g of butter and mix to form a smooth, soft dough. Knead for 5 minutes, then put the mixture back in the bowl. Cover with oiled cling film and allow the mix to rise, in a warm place, until doubled in size.

Knock back the dough by kneading it lightly for 1 min, then add the sultanas and brown sugar, kneading them in well. Grease a deep 23 cm round cake tin with the rest of the butter. Shape the dough into a round and place in the tin. Allow the dough to rise for 30 minutes or until it has doubled in size.

Heat oven to 180C/160C fan/gas 4. Brush the Bannock with a little milk to glaze, then bake for 45-50 minutes until risen and browned. The bread should sound hollow when removed from the tin and the base is tapped. If the bread colours too quickly, but is not quite cooked, you can cover it with foil and check after 5 minutes more. Cool in the tin for 10 minutes, then remove from the tin and finish cooling on a wire rack. Serve with generous amount of butter.

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