Selkirk Bannock

Ingredients for 1 servings:

• 1 cube of yeast, fresh
• 1 pinch(s) of sugar
• 2 tbsp flour
• 375 ml milk (lukewarm)
• 620 g flour
• 125 g sugar
• 1 pinch of salt
• 60 g candied orange peel
• 60 g candied lemon
• 120 g sultanas (raisins)
• 100 g lard or butter (melted)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Scottish breakfast cake

HOW IT’S DONE: Brush a round 28cm pizza pan with melted butter (or line it with pre-cut baking paper). Make a pre-dough from the yeast, 1 tbsp. sugar, and 2 tbsp. flour. Gradually add the lukewarm milk and mix these ingredients into a smooth dough. Cover with a kitchen towel and let it rise in a warm place for 10 minutes. Put 620g flour, 1 tsp. salt, and 125g sugar into a large bowl. Add the candied orange and lemon peels and the sultanas and mix everything together. Make a well in the center. Add the yeast mixture and the melted, still lukewarm lard OR the still lukewarm butter. Now slowly mix everything in, starting from the edges, and mix into a soft dough. Place the dough on a floured work surface and knead for about 3 minutes until smooth. Shape into a ball and place in a bowl lightly greased with oil. Cover again with the tea towel and leave to rise in a warm place for 1 hour. Knead the dough for another 2 minutes until smooth. Then place the dough on the prepared pizza tray and press down evenly. Cover again with the tea towel and leave in a warm place for another 20 minutes. Preheat oven to 210°C (Gas Mark 190°C – NOT quite III). Make indentations in the bannock with your fingertips. Then place in the oven and bake for 40 minutes until golden brown. Check the bannock before the end of the baking time to make sure it doesn’t get TOO dark! Let it rest on the tray for 5 minutes. Turn out onto a wire rack to cool. Once cooled, cut into medium-thick slices and halve again if necessary. Serve with coffee or tea or with butter for Sunday breakfast.