This vegan Selkirk bannock is an interpretation of a traditional Scottish fruited bread. Essentially, it’s an enormous raisin bun, and apparently it was a favourite of Queen Victoria when she visited Sir Walter Scott.
In fact, the first recorded reference to the Selkirk bannock is in a 1819 novel by Scott, so it’s now over two hundred years old.
There are various recipes, some richer than others, involving larger quantities of fat and sugar, and some using eggs. This version is light and airy and very good toasted.
There is a little sugar added to the dough, but much of the sweeteness comes from the raisins.
If you bake it in a round, flat-bottomed dish it guarantees an good even shape and a decent height.
vegan selkirk bannock…
Ingredients
- 250 g strong white bread flour, plus extra for kneading
- 80 ml soya or other plant milk
- 1.5 tsp dried yeast granules
- 40 g sugar
- 30 g vegan margarine
- 80 g peeled, chopped apple
- 2 tsp apple cider vinegar
- 1 tbsp finely ground (preferably golden) flaxseed
- 1/2 tsp salt
- 100 g raisins
glaze (optional)
- 1 tsp vegan margarine
- 1 tsp maple syrup
method
- First prepare the apple puree. Cook the chopped apple in a pan with two tablespoons of water for a few minutes until softened.
- While the apple is cooling, warm the milk a little in the microwave with a tablespoon of the sugar. Stir in the dried yeast and set aside for a few minutes.
- Using a hand blender or mini stand blender, puree the apple together with the ground flaxseed and apple cider vinegar, until smooth.
- Place the flour, salt and remaining sugar in a large bowl and stir or whisk to combine.
- Make a well in the centre and add the margarine, milk mixture and apple mixture. Stir and bring together to form a dough. Knead a little in the bowl before transferring to a floured board or other surface and kneading for around ten minutes. You will need to keep adding flour as you go to stop it sticking to your hands and the board. Add only as much flour as you need.
- Transfer the dough to an oiled bowl with space to expand and place it in a warm place for an hour and a half. (You can set the oven on very low heat – up to 25°C/75°F – and let the dough prove in there. It should more than double in size.
- Tip the dough back onto the board and fold in the raisins in handfuls, kneading as you go. After a few minutes, the raisins should be well distributed.
- Tuck the sides under the bottom of the dough to form a ball with a smooth top. Place it in a flat bottomed dish (a deep, 8″ round flan dish is ideal). Return to the warm place to rise for another hour.
- If you are using the oven for proving, simply turn up the temperature to around 190°C/375°F, and bake for up to forty minutes. Otherwise, pre-heat the oven and bake for at least thirty minutes.
- To glaze, melt the syrup and margarine and brush it across the top of the loaf ten minutes before the end of the baking time. It will have quite a dark crust when ready.
- This loaf is best eaten fresh, but will store for a day or two if well wrapped to keep the moisture in.
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