🏴󠁧󠁢󠁳󠁣󠁴󠁿 SELKIRK BANNOCK 🏴󠁧󠁢󠁳󠁣󠁴󠁿

This is the most delicious fruit loaf. It’s not a cake at all, said to have been devised by a baker in Selkirk in the 1800s who had excess bread dough! I bake all our bread at home so this is totally in my wheelhouse, and using milk and butter makes for the softest dough to knead, it’s quite a pleasure! Baked in a springform cake tin, if you have ever had Italian Panettone - I reckon this is the Scottish version! I have side stepped from tradition by using brown butter and added walnuts, but it was so good 😊

I used an 8”/22cm diameter springform tin.

400g strong white bread flour
100g Wholemeal/whole wheat flour
60g beef dripping or lard
50g soft brown sugar
7g instant dried yeast
350 ml slightly warmed milk
70g unsalted butter, browned
10g caster sugar
10g salt
300g sultanas
75g chopped walnuts

Slightly warm your milk and stir through caster sugar and yeast. Leave to activate till surface is foaming. In a bowl mix flours and salt and rub in beef dripping, add brown sugar and rub till like breadcrumbs. Add your activated yeast and stir to combine, add your cooled brown butter and mix, transferring to a floured worktop, knead till smooth and lightly bounces back when pressed with your finger. Add a sprinkle of white flour when you need it. Place in an oiled bowl, cover and let it double in size. Push out flat with your fingers and add most sultanas and all walnuts. Fold the dough over and knead well, add the remaining sultanas and knead till all well incorporated.
Drop into a lined and well buttered cake tin, cover and leave till doubled in size again. Brush surface with milk and get into a preheated oven at 205c fan. After 10 minutes turn down to 180c fan and bake for 45 minutes.
Leave to cool in tin for 5 minutes, then remove and place on a rack.
You can slice while still a little warm and spread thickly with butter or jam. Great toasted next day or try making cheese on toast!

#fruit #bread #scotland #fyp #recipe #scottishfood #shorts

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