Selkirk Bannock
A classic Scottish Borders fruit loaf, rich with creamy butter and bursting with plump sultanas, baked until deep golden brown.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 385 kcal
Equipment
- •large mixing bowl
- •baking tray
- •greaseproof paper
- •wire cooling rack
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 11 g
- carbs
- 68 g
- fibre
- 3 g
- protein
- 8 g
- calories
- 385 kcal
Instructions
- 1
Sift the flour and salt into a large mixing bowl.
- 2
Rub the softened butter into the flour using your fingertips until it resembles fine breadcrumbs.
- 3
Stir in the yeast, 70g of caster sugar, sultanas, and mixed peel until evenly distributed.
- 4
Pour in the warm milk and tepid water, mixing to form a soft, shaggy dough.
- 5
Turn out onto a lightly floured work surface and knead for 10 minutes until smooth and elastic.
- 6
Place the dough into an oiled bowl, cover with a damp tea towel, and prove for 1 hour until doubled.
- 7
Knock back the dough gently and shape it into a neat, round, slightly flattened domed loaf.
- 8
Transfer to a baking tray lined with greaseproof paper, cover loosely, and prove for 30 minutes.
- 9
Bake at 190°C (170°C fan) for 40 to 45 minutes until deep golden brown and hollow-sounding when tapped underneath.
- 10
Mix the remaining sugar and milk, brush immediately over the hot loaf for a glossy crust, then cool on a wire rack.
Chef's tips
Do not rush the fruit incorporation; distribute the sultanas thoroughly so the loaf rises evenly. If the top browns too quickly after 25 minutes in the oven, cover loosely with a piece of foil.
Ingredient substitutions
- candied mixed peel → an equal quantity of extra sultanas or raisins
- fast-action dried yeast → 15g fresh yeast dissolved in the warm milk
Storage
Store in an airtight bread crock or tin at room temperature for up to four days.
Reheating
Toast slices lightly under a medium grill or in a toaster until golden and warmed through.
Common mistakes to avoid
- •Using milk that is too hot, which kills the yeast and results in a heavy, dense loaf.
- •Underbaking the centre because the sugary crust darkens quickly before the crumb is fully set.
Serving suggestions
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