Selkirk Bannock
115 mins (prep 25, cooking 90)
10 ingredients
3 servings
This bread is from Bernard Clayton's Complete Book of Breads. According to the book, this recipe originated in 1859 from a baker named Robbie Douglas, in the Scottish town of Selkirk, near Edinburgh. Looks like one for raisin lovers! Submitting for Zaar World Tour III - I confess I have not made this one yet, but will try to do so soon.

Categories:  european , easy , scottish , breads , <-4-hours , yeast-breads , time-to-make ,
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Serving Size (364.7 g)
Servings 3
Amount per Serving
Calories 1779.9 Calories from Fat 971.46
% Daily Value *
Total Fat 107.94g 498.19%
Saturated Fat 56.8g 851.93%
Trans Fat 2.59g %
Cholesterol 207.17mg 207.17%
Sodium 2069.5mg 258.69%
Total Carbohydrate 195.1g 195.1%
Dietary Fiber 17.15 g 205.78%
Sugars 79.41 g %
Protein 21.96g 131.75%
Vitamin A 1985.61IU% Vitamin C 0.0mg%
Calcium 76.09mg% Iron 5.84mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
hot water, dark raisins