Selkirk Bannock

Method

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1. Mix the flour, yeast, salt and sugar in a large bowl, rub in the butter and add the milk. Mix to a soft dough.

   Mark done

2. Knead 10 minutes until smooth and elastic, then knead in the sultanas.

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3. Cover and leave to rise for 1 hour, until doubled.

   Mark done Start 1 hr timer

4. Shape into a round, flatten slightly and set on a lined tray. Cover and prove for 45 minutes, until puffy.

   Mark done Start 45 min timer

5. Heat the oven to 190°C / 375°F.

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6. Brush the loaf with the beaten egg and bake 30 to 35 minutes, until deep golden brown and hollow-sounding underneath.

   Mark done Start 30 min timer

7. Brush the hot loaf with the sugar glaze and cool on a wire rack.

   Mark done

Chef’s Tips

• Knead the sultanas in at the end so they do not tear the dough.
• Prove it until puffy before baking. Underproved loaves are dense.
• Glaze it hot for the traditional sticky, glossy crust.

Pairing Suggestions

• Butter
• Mature cheddar
• A pot of tea

Storage & Reheating

Keep wrapped 3 days and toast slices. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.