• Prep Time:
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  • Serves: 1 servings

Selkirk Bannock

  • Recipe Submitted by on

Category: Scottish

 Ingredients List

  • 2 lb Flour; (7 cups)
  • 1 oz Yeast; (3 tbsps)
  • 1/2 ts Sugar for yeast
  • 4 oz Butter
  • 3 5/8 oz Lard
  • 1/2 pt Warmed; (tepid) milk
  • 7 1/8 oz Sugar
  • 1 lb Sultanas or seedless raisins
  • 6 oz Chopped candied orange peel;
  • -(optional)
  • A little milk and sugar for
  • -glazing


Melt butter and lard until soft but not oily.

Add milk warmed to blood heat.

Mix yeast with 1/2 tsp sugar, add to milk/butter mixture.

Sift flour into bowl, make a well in centre, pour in liquid.

Sprinkle flour from bowl sides over top to make a batter.

Cover with cloth, leave in warm place for about 1 hour or until doubled in

Knead well, add fruit and rest of sugar, both slightly warmed.

Knead again for about 5 minutes, then shape into round flattish shape.

If baking in a tin, put into a buttered tin, filling to about half-way up.

Cover, set again in warm place for about 3/4 hour.

Bake in oven, 350øF () for 1 to 1-1/2 hours.

Half an hour before done, take loaf from oven.

Brush top with a little warm milk with 1 tbsp sugar dissolved in it.

Return to oven, cook until golden.

Test with skewer in middle before removing from heat.

Bannock bottom will sound hollow if tapped when properly cooked.

Makes 1 loaf about 9 inches across.

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