Selkirk Bannock

Let the yeast dissolve in the milk. Mix 1/4 of the flour and the sugar with the yeast milk. Cover and leave in a warm place for about 20 minutes until the yeast mixture is bubbly. Add the salt to the remaining flour form, then rub in the fat and mix. Add this dry mixture with the sugar (1) to the yeast pre-dough form and mix everything together to a soft dough. If it is too soft, work in a little more flour.

Knead on a floured surface until the dough is smooth and fluffy. This will take about 10 min, with a mixer or possibly a food processor 2-3 min. Form the dough into a ball and rise in an oiled plastic bag until doubled in size. Then knead the raisins and candied orange peel into the risen dough until they are evenly distributed in the dough.

Form the dough into a round (about 18 cm ø) loaf. Put it on a baking tray covered with parchment paper and let it rise with the lid closed. The rising time is about one hour in a warm place. Brush with whisked sugar glaze or possibly egg and bake on the middle shelf in the oven heated to 180 °C (gas level 2), 50 min.

Selkirk Bannock is served warm or cooled with butter.

This round, flat bannock bread is quite different from the Scottish bannocks. According to the original recipe, it was baked with raisins only, but nowadays they add a little candied orange peel as well.

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