Authentic Selkirk Bannock Recipe [Step-by-Step With Tips]
This Selkirk Bannock recipe covers everything from ingredients to expert tips. Recreate Scotland’s traditional fruit loaf with ease and confidence.
Nov 29, 20244.6K Shares89.7K Views
Steeped in the traditions of Scottishbaking, the Selkirk Bannock is a timeless treat that has delighted generations.
Originating in the historic town of Selkirk in the Scottish Borders, this unique fruit loaf boasts a delicate, buttery crumb filled with the sweet, chewy goodness of dried fruit.
Far from the usual flat, griddle-cooked bannocks, the Selkirk Bannock is a risen, oven-baked loaf that’s enjoyed as both a festive favorite and an everyday indulgence.
Ideal for any season, the Selkirk Bannock can be served warm with butter, paired with cheese for a savory option, or enjoyed as a breakfast treat.
This recipe takes you through each step of recreating the authentic taste of Scotland at home, with adaptable options for unique flavors and dietary needs.
What Is Selkirk Bannock?
The Selkirk Bannock is a buttery, fruit-filled bread that combines traditional Scottish ingredients with a unique baking method.
Unlike the flat, unleavened bannocks commonly associated with Scottish cuisine, this version uses yeast to create a lighter, bread-like texture.
Enriched with butter, milk, and sultanas, the dough bakes into a round, golden loaf that’s ideal for slicing, toasting, and topping with both sweet and savory spreads.
Initially a festive treat, the Selkirk Bannock grew in popularity thanks to its unique texture and mild sweetness. Today, it’s enjoyed year-round across Scotland, often paired with butter, jam, or cheese.
For those who enjoy fruity loaves or tea buns, the Selkirk Bannock offers a balanced blend of traditional flavor and versatile serving options, making it a beloved addition to any table.
History And Origins Of Selkirk Bannock
The Selkirk Bannock’s story begins with Robbie Douglas, a baker in 19th-century Selkirk.
Known for his creativity, Douglas crafted this enriched bread by adding yeast, butter, and dried fruit to a traditional bannock dough, transforming a plain bread into a delicacy with a golden crust and buttery, fruit-laden crumb.
This new twist quickly caught on locally, but it wasn’t until notable figures enjoyed it that the bannock gained national fame.
In 1819, Sir Walter Scott was one of the first to mention the Selkirk Bannock in his writings, adding a touch of literary prestige.
Queen Victoria’s endorsement took it even further; after tasting the bannock, she served it at her home, helping cement its place in Scottish culture.
The legacy of the Selkirk Bannock endures today, with bakeries like Alex Dalgetty and Sonsin Galashiels continuing to bake it by hand, preserving a cherished Scottish tradition.
Why Make Selkirk Bannock?
Baking a Selkirk Bannock offers a satisfying way to bring a piece of Scottish heritage into your kitchen.
With simple ingredients like flour, butter, and dried fruit, this bannock delivers a rich, buttery flavor that’s equally perfect for breakfast, a cozy snack, or a holiday spread.
The natural sweetness of the sultanas balances with the soft crumb, creating a loaf that’s versatile enough for both sweet and savory toppings.
As it bakes, the bannock fills your kitchen with the comforting aroma of butter and warm fruit, making it an ideal bake for cozy, autumnal days. Each slice invites you to enjoy the unique flavors of the Scottish Borders, with options to customize for personal taste or dietary preferences.
Key Ingredients For Selkirk Bannock (Hot Water Pastry And Filling)
To create an authentic Selkirk Bannock, quality ingredients are essential. Each ingredient plays a role in achieving the loaf’s signature flavor and texture:
- Strong White Flour- This flour provides structure to support the fruit-laden crumb. For a gluten-free option, try a gluten-free flourblend that includes a binding agent.
- Butter- The source of the loaf’s richness and softness. Some bakers combine butter with lard to enhance the texture and add a slight savory note.
- Milk- Adds moisture and creates a softer dough. Full-fat milk works best, though dairy-free options like almond or oat milk can be substituted for a lighter version.
- Yeast- Essential for leavening, giving the bannock its light, bread-like texture. Doubling the yeast results in a higher rise and a more airy crumb.
- Sugar (Caster and Light Brown)- Sugar balances the flavor. Caster sugar keeps it traditional, while light brown sugar adds a slight caramel undertone.
- Sultanas/Raisins- The traditional filling for sweetness and chewiness. Other options include cranberries, chopped dates, or mixed dried fruits.
- Optional Spices- A pinch of cinnamon, nutmeg, or even garam masala can add warmth and depth, creating a unique twist on the classic recipe.
These ingredients, combined with careful technique, yield a loaf that’s both comforting and full of flavor, capturing the essence of the original Selkirk Bannock.
Things You’ll Need To Make Selkirk Bannock
Gathering the right tools will simplify the bannock-making process:
- Large Mixing Bowl- For combining and kneading dough.
- Kitchen Scales- To measure ingredients accurately, particularly flour and butter.
- Baking Tray- Ensures even heat distribution for a properly baked loaf.
- Parchment Paper- Prevents sticking and simplifies cleanup.
- Cling Film or Damp Cloth- Used to cover dough during proofing, keeping it moist and encouraging a full rise.
- Pastry Brush- For applying milk to the top of the loaf before baking for a glossy crust.
If you have a bread machine, you can prepare the dough on a “dough cycle” setting for an easier process. These tools and techniques set you up to create a bannock that’s flavorful and authentic.
Step-by-Step Selkirk Bannock Recipe
1. Prepare The Dough
- In a large mixing bowl, combine 500 grams of strong white flour, 1 teaspoon of salt, and 2 teaspoons of caster sugar.
- Warm 150 milliliters of full-fat milk to around 38°C, then dissolve a 7-gram sachet of fast-action yeast in the milk, stirring until frothy, about 5-10 minutes.
- Add 100 grams of melted, slightly cooled butter to the yeast mixture, then pour this mixture into the bowl with the flour. Stir until a soft dough forms.
2. Knead And First Rise
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until it feels smooth and elastic.
- Return the dough to the bowl, cover with cling film or a damp cloth, and let it rise in a warm area for 1-1.5 hours, or until doubled in size.
3. Incorporate Fruit And Shape The Dough
- After the dough has risen, press it down gently to release any trapped air.
- Knead 300 grams of sultanas (or other dried fruits) and 50 grams of light brown sugar into the dough.
- Shape into a round loaf and place on a parchment-lined baking tray.
4. Second Rise
Cover the loaf with a damp cloth and let it rise for another 30-45 minutes, or until puffed.
5. Bake The Bannock
- Preheat oven to 180°C (160°C fan). Brush the top with milk for a glossy crust.
- Bake for 40-50 minutes. If the loaf browns too quickly, cover with foil. The bannock is done when it sounds hollow when tapped.
6. Cool And Serve
Cool on a wire rack for at least 10 minutes. For optimal flavor, let it cool completely.
Tips For Serving And Storing Selkirk Bannock
Serving Suggestions:
- Serve toasted with butter or jam for a warm breakfast treat.
- Pair with cheese or savory spreads for a unique, balanced snack.
- Enjoy fresh, or toast slices with honey for a holiday-inspired twist.
Storage And Flavor Development:
- Store in an airtight container or cloth for up to 2 days.
- For longer storage, freeze individual slices wrapped in plastic. Thaw or warm before serving.
- The flavor deepens after a day, making it perfect for preparing in advance.
Nutritional Information And Health Notes
Each slice (based on 8 servings) contains approximately:
- Calories: 525 kcal
- Fat: 16g (Saturated Fat: 9g)
- Carbohydrates: 93g (Sugars: 47g)
- Fiber: 3g
- Protein: 9g
- Salt: 0.04g
The natural sweetness from dried fruits provides a balanced flavor and fiber, while butter and milk lend richness to the crumb.
Troubleshooting Common Baking Issues
- Dough Not Rising: Ensure milk is lukewarm (about 38°C) and proof the dough in a warm environment.
- Over-browning: Cover the loaf loosely with foil midway through baking.
- Sticky Dough: Gradually add flour while kneading until the dough feels smooth.
FAQs About Selkirk Bannock
How Long Does Selkirk Bannock Keep?
It keeps up to 2 days at room temperature or can be frozen in slices for up to 3 months.
Can I Make This Recipe Gluten-free?
Yes, use a gluten-free flour blend that includes a binding agent.
What Other Fruits Can I Use?
Try raisins, cranberries, or dates for a twist on the classic.
Final Thoughts
The Selkirk Bannock is more than a fruit loaf; it’s a piece of Scottish history. Its rich, buttery crumb and subtle sweetness create a unique flavor that connects us to the traditions of the Scottish Borders. Each slice invites you to enjoy a timeless recipe that has captivated generations. Whether enjoyed with butter, jam, or savory spreads, this versatile loaf will bring a touch of Scotland to your table.
Jump to
What Is Selkirk Bannock?
History And Origins Of Selkirk Bannock
Why Make Selkirk Bannock?
Key Ingredients For Selkirk Bannock (Hot Water Pastry And Filling)
Things You’ll Need To Make Selkirk Bannock
Step-by-Step Selkirk Bannock Recipe
Tips For Serving And Storing Selkirk Bannock
Nutritional Information And Health Notes
Troubleshooting Common Baking Issues
FAQs About Selkirk Bannock
Final Thoughts
Latest Articles
Popular Articles