Recipes · Scottish · Bread
Selkirk Bannock (Rich Sultana Bread from the Scottish Borders)
One serving has 279 kcal and 5 g protein, and at least a fifth of a woman's daily need of thiamin (25%), selenium (24%), riboflavin (24%) and niacin (20%). Ready in 210 minutes.
- Preparation: 165 min
- Cooking: 45 min
- Makes: 1 serving (91.8 g)
- Difficulty: Medium
- Contains: dairy, gluten, pork, sulphite
Ingredients
- 28 g Sultanas
- 20 g Milk, whole (for the dough and the glaze)
- 1 g Yeast, fresh
- 5.5 g Sugar (for the dough and the glaze)
- 3 g Butter
- 3 g Lard
- 31 g Flour, bread (strong)
- 0.3 g Salt
Method
- Cover the sultanas with hot water and leave them to plump for 30 minutes, then drain them and dry them well on a cloth.
- Warm the milk until lukewarm, keeping back a spoonful for the glaze, crumble in the yeast with a pinch of the sugar and leave it for 10 minutes, until frothy. Melt the butter and lard together and let them cool until just warm.
- Mix the flour and salt, add the yeast milk and the melted fats and knead for 10 minutes into a smooth, soft dough. Cover and leave it to rise in a warm place for 1 hour, until doubled.
- Knock it back and knead in most of the remaining sugar, then the sultanas a handful at a time, until they are evenly spread; there is almost as much fruit as flour, so be patient.
- Shape the dough into a round, slightly flattened loaf, put it on a baking tray lined with paper, cover and leave it to rise for 45 minutes, until puffy. Heat the oven to 200°C.
- Bake for 15 minutes, then turn the oven down to 180°C and bake for 25-30 minutes more, until deep golden and hollow-sounding underneath; cover it loosely with foil if it browns too fast.
- Stir the rest of the sugar into the milk kept back, brush it over the hot bannock and return it to the oven for 2 minutes to set the glaze. Cool it on a rack and serve it in slices, at tea time, as the Borders have since the 19th century.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 279 kcal | 13% |
| Carbohydrates | 51.5 g | |
| Water | 27.1 mL | |
| Fiber | 1.8 g | 6% |
| Protein | 5.4 g | 11% |
| Tryptophan | 0.05 g | |
| Threonine | 0.13 g | |
| Isoleucine | 0.18 g | |
| Leucine | 0.33 g | |
| Lysine | 0.13 g | |
| Methionine | 0.08 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.22 g | |
| Tyrosine | 0.14 g | |
| Valine | 0.2 g | |
| Histidine | 0.1 g | |
| Fat | 6.7 g | |
| Monounsaturated | 2.3 g | |
| Polyunsaturated | 0.71 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.61 g | |
| Saturated | 3.2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 11.3 mg | |
| Calcium | 46.2 mg | 5% |
| Copper | 0.13 mg | 14% |
| Iron | 1.7 mg | 9% |
| Magnesium | 20 mg | 6% |
| Manganese | 0.31 mg | 17% |
| Phosphorus | 79.2 mg | 11% |
| Potassium | 273 mg | 6% |
| Selenium | 13.4 µg | 24% |
| Sodium | 133 mg | |
| Zinc | 0.55 mg | 7% |
| Thiamin (vitamin B1) | 0.28 mg | 25% |
| Riboflavin (vitamin B2) | 0.26 mg | 24% |
| Niacin (vitamin B3) | 2.8 mg | 20% |
| Pantothenic acid (vitamin B5) | 0.26 mg | 5% |
| Pyridoxine (vitamin B6) | 0.11 mg | 8% |
| Folate (vitamin B9) | 66.5 µg | 17% |
| Cobalamin (vitamin B12) | 0.1 µg | 4% |
| Choline | 11.6 mg | 3% |
| Vitamin A | 29.7 µg | 4% |
| Vitamin C | 0.9 mg | 1% |
| Vitamin D (D2 + D3) | 13.3 IU | 2% |
| Vitamin E | 0.26 mg | 2% |
| Vitamin K | 1.3 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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