Selkirk Bannock

7 Ratings
  • 5 Rating Star 5
  • 3 Rating Star 1
  • 4 Rating Star 1
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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.

By Karen C.
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Ingredients

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

Directions

  • 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

Per Serving:
279.44 calories; 5.58 g protein; 45.24 g carbohydrates; 9 g fat; 38.63 mg cholesterol; 161.72 mg sodium. Full Nutrition

Reviews (6)

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Most helpful positive review

Tom Hamilton
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)
Helpful
(22)

Most helpful critical review

Quiet One
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?
7 Ratings
  • 5 Rating Star 5
  • 3 Rating Star 1
  • 4 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Tom Hamilton
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)
Helpful
(22)
Guido the Butcher
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!
Helpful
(20)
largesse
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.
Helpful
(8)
Lovebaking77
01/30/2014
Delicious! Try it with some melted butter and cinnamon mixed with sugar and it tasted just like Canadian beaver tails!!
cowpens
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
Quiet One
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?