Rating: 4.57 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary test

prep:
20 mins
cook:
45 mins
additional:
2 hrs
total:
2 hrs 65 mins
Servings:
12
Yield:
1 large loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan heat milk to simmering and remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm.

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  • 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.

  • 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.

  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg yolk and water.

  • 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.

Nutrition Facts

279 calories; protein 5.6g; carbohydrates 45.2g; fat 9g; cholesterol 38.6mg; sodium 161.7mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
01/25/2004
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) Read More
(22)

Most helpful critical review

Rating: 3 stars
01/17/2018
What did I do wrong? My dough was very dry and did not rise as my breads usually do. I checked other recipes and they called for more milk and less flour. Should I use the amounts called for in other recipes? Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2004
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) Read More
(22)
Rating: 5 stars
10/11/2005
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! Read More
(21)
Rating: 5 stars
07/11/2011
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. Read More
(8)
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Rating: 4 stars
01/30/2014
Delicious! Try it with some melted butter and cinnamon mixed with sugar and it tasted just like Canadian beaver tails!! Read More
Rating: 5 stars
03/03/2016
Real easy to make and delicious. I didn't use as much raisins as the recipe call for because it seems like a lot for the dough but the bread still turned out great! Will definitely make again Read More
Rating: 3 stars
01/17/2018
What did I do wrong? My dough was very dry and did not rise as my breads usually do. I checked other recipes and they called for more milk and less flour. Should I use the amounts called for in other recipes? Read More
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