Selkirk Bannock – Modified for Christmas

Summary

Ingredients

• 1 cube yeast, fresh
• 1 pinch (s) sugar
• 2 tablespoon flour, type 550
• 375 ml milk, (lukewarm)
• 620 g flour, type 550
• 1 teaspoon cinnamon
• 1 teaspoon gingerbread spice
• 1 teaspoon ginger, fresh or dried, approx.
• 0.5 teaspoon ½ coriander
• 1 pinch allspice
• 0.5 teaspoon ½ salt
• 125 g cane suar, brown
• 1 packet orange peel
• 1 packet lemon peel
• 1 packet raisins
• 100 g lard or butter (melted)
• 1 point powdered sugar, (for dusting)

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Instructions

1. HOW TO DO IT:
2. Brush a round pizza tray 28 cm in diameter with melted butter (or line with parchment paper that has been cut to size).
3. 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.
4. Cover with a kitchen towel and let rise for 10 minutes in a warm place (see below).
5. Mix 620 g flour with the spices and place in a large bowl with 1/2 teaspoon salt and 125 g sugar. Add the orange peel + lemon peel and the raisins and stir everything together.
6. 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.
7. 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.
8. Knead the dough for another 2 minutes until smooth.
9. 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.
10. Preheat the oven to 210 ° C (gas 190 ° C - NOT quite level III). Press indentations into the bannock with your fingertips.
11. Then put in the oven and bake for 40 minutes until golden brown.
12. Check BEFORE the baking time has expired so that the Bannock doesn`t get TOO dark!
13. Let rest on the baking sheet for 5 minutes, then turn onto a wire rack to cool down.
14. Brush the still hot Bannock well with butter and dust it evenly to the edge with a thick layer of POWDER SUGAR (as with Stollen).
15. When cool, cut into thin slices (as with Stollen) and halve them again if necessary. Sufficient for coffee or tea - or for Sunday breakfast.
16. Tip from my `bakery`:
17. By adding the spices, this modified bannock actually tastes like a Christmas cake.
18. If you don`t like lemon peel and orange peel so much, chop both up before adding (I use my moulinette).
19. By the way, I prepare the yeast dough in my BREADBACK MACHINE (in dough mode). So I don`t have to worry about anything.
20. At the end of the dough program, take the dough out of the mold and simply place it on the prepared pizza tray, let it rise for 20 minutes, press the holes and bake as indicated.
21. Wrapped in foil again and again, the Bannock can easily last a week and always tastes fresh!