Scottish Fruit Loaf

Scottish Fruit Loaf

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About this recipe: This traditional "selkirk bannock" requires extra effort to knead kishmish into the bread, just like atta goondhna. Gorgeous toasted with butter!

christine gage

Serves: 12 

  • For the Bannock Yeast Batter
  • 100g plain flour
  • 1 teaspoon sugar
  • 2 teaspoons dried active baking yeast
  • 300ml warm milk
  • For the Bannock
  • 400g plain flour
  • 1 teaspoon salt
  • 75g butter
  • 5 tablespoons caster sugar
  • 400g raisins
  • a beaten egg to glaze

Prep:1hr30min  ›  Cook:50min  ›  Ready in:2hr20min 

  1. Mix the ingredients for the yeast batter together in a large bowl. Cover and leave in a warm place for about 20 minutes until frothy.
  2. Sift the flour and the salt into a large bowl.
  3. Rub in the butter until the mix resembles fine breadcrumbs.
  4. Add the sugar and stir in the yeast batter mixing well to form a soft dough. Turn the dough onto a lightly floured board and knead until smooth.
  5. Shape the dough into a round ball, place in a clean, oiled polythene bag and leave in a warm place until doubled in size.
  6. Put the risen dough into a very large bowl and knead in the sultanas, working them through till evenly distributed. It feels like its going to take forever but dont worry you will get there in the end, I promise!
  7. The dough should be smooth, place on a greased baking tray, cover and leave in a warm place for 1hr.
  8. Preheat oven to 180 degrees C.
  9. When ready to bake, make sure that there are no cracks visible in the dough, especially on top!
  10. Brush with a beaten egg and bake for 50 minutes or until a skewer comes out clean. Best of luck!

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