Skip to main content New<> this month
Get the Allrecipes magazine

Selkirk Bannock

Rated as 4.57 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

3 h 5 m servings 279
Original recipe yields 12 servings (1 large loaf)

Directions

{{model.addEditText}} Print
  1. In a small saucepan heat milk to simmering and remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm.
  2. 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.
  3. 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.
  4. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg yolk and water.
  5. 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


Per Serving: 279 calories; 9 45.2 5.6 39 162 Full nutrition

Explore more

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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)

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive
Newest

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)

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 woul...

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 ...

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 ...

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

Delicious! Try it with some melted butter and cinnamon mixed with sugar and it tasted just like Canadian beaver tails!!