Selkirk bannock

    2 hours 20 min

    This is recipe for a traditional Scottish fruit loaf. You need to knead the sultanas in really well and it takes a bit of patience. Don't be disheartened if your first attempt isn't a success; it really is worth giving this one a second chance. Gorgeous toasted with butter!

    8 people made this

    Serves: 12 

    • For the Bannock Yeast Batter
    • 100g (4 oz) strong plain flour
    • 1 teaspoon sugar
    • 2 teaspoons dried active baking yeast
    • 300ml warm milk
    • For the Bannock
    • 400g (14 oz) strong plain flour
    • 1 teaspoon salt
    • 75g (3 oz) butter
    • 5 tablespoons caster sugar
    • 400g (14 oz) sultanas
    • a beaten egg to glaze

    Prep:1hr30min  ›  Cook:50min  ›  Ready in:2hr20min 

    1. Mix the ingredients for the yeast batter together in a large bowl. Cover and leave in a warm place for about 20 minutes until frothy.
    2. Sift the flour and the salt into a large bowl.
    3. Rub in the butter until the mix resembles fine breadcrumbs.
    4. Add the sugar and stir in the yeast batter mixing well to form a soft dough. Turn the dough onto a lightly floured board and knead until smooth.
    5. Shape the dough into a round ball, place in a clean oiled polythene bag (or large freezer bag) and leave in a warm place until doubled in size.
    6. Put the risen dough into a very large bowl and knead in the sultanas, working them through till evenly distributed. It feels like its going to take forever but dont worry you will get there in the end, I promise!
    7. The dough should be smooth, place on a greased baking tray, cover and leave in a warm place for 1hr.
    8. Preheat oven to 180 degrees C / gas mark 4.
    9. When ready to bake, make sure that there are no cracks visible in the dough, especially on top!
    10. Brush with a beaten egg and bake for 50 minutes or until a skewer comes out clean. Best of luck!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Simple recipie, but takes time to make. Worth the effort of patience. Yummy!  -  27 Mar 2012  (Review from Allrecipes AU | NZ)