Selkirk Bannock

Selkirk Bannock


"There are many versions of bannock in the U.K. This one is supposedly the first bannock ever made by bakery owner Robbie Douglas in 1859. It is said that Queen Victoria would have nothing else with her tea."
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3 h 5 m servings 279 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a small saucepan heat milk to simmering and remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm.
  2. In a large bowl, mix flour, sugar, yeast and salt. Stir lukewarm milk into flour mixture until a soft dough is formed. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface. Knead in raisins and shape into a large round loaf. Place the loaf on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
  4. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg yolk and water.
  5. Brush risen loaf with egg yolk mixture. Bake in preheated oven until loaf is golden and bottom sounds hollow when tapped, about 40 minutes. Transfer to a wire rack to cool.



Great bread; at first the crust seems rock hard, but then you bite into it and it crumbles into flakey bits and the inside is moist. In a word, awsome bread(ok, so it's two words)

Upon first viewing this recipe, I saw that this was one creation of which I would like to make, though I must admit that I was very overwhelmed by the amount of ingredients and time that it woul...

Crusty on the outside, tender and sweet on the inside. I thought the raisins would be overwhelming, but they were delicious. I omitted the egg yolk glaze because I was low on eggs, but it was ...

Delicious! Try it with some melted butter and cinnamon mixed with sugar and it tasted just like Canadian beaver tails!!