Selkirk Bannock

Selkirk Bannock

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(3 ratings)

Prep: 25 mins Cook: 45 mins


Serves 8
Serve this Scottish classic with plenty of butter. If you have any leftover, toast it for breakfast or use for a bread & butter pudding

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal525
  • fat16g
  • saturates9g
  • carbs93g
  • sugars47g
  • fibre3g
  • protein9g
  • salt0.04g


  • 7g sachet fast-action yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 tsp caster sugar
  • 500g strong white flour
  • 140g unsalted butter, or half butter, half lard, melted and cooled
  • 450g sultanas
  • 50g light brown sugar
  • milk for glazing



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. In a large bowl, mix the yeast and caster sugar with 250ml warm water. Let it stand for 10 mins until the mixture becomes frothy. Tip in the flour and 125g of butter and mix to form a smooth, soft dough. Knead for 5 mins, then put the mixture back in the bowl. Cover with oiled cling film and allow the mix to rise, in a warm place, until doubled in size.

  2. Knock back the dough by kneading it lightly for 1 min, then add the sultanas and brown sugar, kneading them in well. Grease a deep 23cm round cake tin with the rest of the butter. Shape the dough into a round and place in the tin. Allow the dough to rise for 30 mins or until it has doubled in size.

  3. Heat oven to 180C/160C fan/gas 4. Brush the Bannock with a little milk to glaze, then bake for 45-50 mins until risen and browned. The bread should sound hollow when removed from the tin and the base is tapped. If the bread colours too quickly, but is not quite cooked, you can cover it with foil and check after 5 mins more. Cool in the tin for 10 mins, then remove from the tin and finish cooling on a wire rack.

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Comments, questions and tips

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29th Jan, 2012
still to try it
20th May, 2011
Have just Step 1 - the dough is a joy to knead. Very therapeutic :-)
11th May, 2011
This is pretty good actually. I made it in a bread tin which makes slicing easier but apart from that I followed the recipe. It has a lot of sultanas in it which makes it pretty tasty and has the added benefit of providing 1 of your 5 a day if you need an excuse to eat a lot of it. Which I didnt!
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