Selkirk Bannock

Summary

Prep Time	40 mins
Total Time	2 hrs 40 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

HOW TO DO IT:
Brush a round pizza tray 28 cm in diameter with melted butter (or line with parchment paper that has been cut to size).
From the yeast, 1 tablespoon. Sugar and 2 tablespoon. Prepare a PREPARED flour. Gradually add the lukewarm milk and mix these ingredients into a smooth dough.
Cover with a kitchen towel and let rise for 10 minutes in a warm place.
Put 620 g flour with 1 teaspoon salt and 125 g sugar in a large bowl. Add the orange peel + lemon peel and the sultanas and stir everything together.
Make a depression in the middle. Put in the yeast mixture and the melted, still lukewarm lard OR the still lukewarm butter. Now slowly mix everything from the edge towards + and stir to 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 thinly oiled bowl. Cover with the kitchen towel again and let rise well 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 it down evenly.
Cover again with the kitchen towel and place in a warm place for another 20 minutes.
Preheat the oven to 210 ° C (gas 190 ° C - NOT quite level III). Press indentations into the bannock with your fingertips.
Then put in the oven and bake for 40 minutes until golden brown.
Check BEFORE the baking time has expired so that the Bannock does not get TOO dark!
Let rest on the baking sheet for 5 minutes. Turn them out onto a wire rack to cool down.
When cool, cut into medium-thick slices and halve them again if necessary. Sufficient for coffee or tea or for a Sunday breakfast with butter.