Selkirk Bannock Recipe

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Selkirk Bannock
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Ingredients
8
Count
Nutrition
1669
Calories
Total time
26
Minutes
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Ingredients:

  • 4 -5 cups flour
  • 1 (1/4 oz) package yeast
  • 2 tsp salt
  • 1 1/2 cups hot water
  • 1 cup sugar

Directions:

  1. Grease 3 round 8 or 9 inch cake pans.
  2. Measure one cup flour into a large mixing bowl and stir in the yeast, salt and hot water and put aside for a moment.
  3. Cream together the butter, lard (or shortening) and sugar in a separate bowl. Thoroughly combine with flour mixture.
  4. Stir in the flour, 1/2 cup at a time, first with a spoon and then by hand as the dough becomes more firm. If using a mixer, begin with the flat beater and replace with the dough hook when the dough gets heavy.
  5. The dough will be buttery and oily, hence won't cling. Add flour sufficient to make a dough that is firm but elastic.
  6. Kneading:.
  7. Place the dough on a lightly floured work surface and knead by hand for 2 minutes with a strong push-turn-fold motion, or knead for an equal length of time with the mixer dough hook.
  8. Add the raisins. this is a large measure and it will take a few minutes for the dough to accept them all, but in the meantime, you will be kneading the dough as you work them inches Knead by hand or with the dough hook as you work them inches.
  9. Knead by hand or dough hook for 8 minute, or until all of the raisins are in and the dough is an elastic but firm ball that will hold its shape in a pan.
  10. Shaping:.
  11. Divide the dough into 3 parts. Mold each piece into a large round bun and place in a pan.
  12. It should not touch the sides of the pan, but rise up in a gentle curve away from the sides.
  13. Rising:.
  14. Cover the pans with wax paper and leave the dough at room temp until risen, about 30 minutes (faster if using rapid rise yeast).
  15. Preheat the oven to 350 degrees 20 minutes before baking.
  16. Bake on the middle shelf of the oven. When tapping the bottom crust yields a hard, hollow sound, the loaves are done, about 1 hour.
  17. If the crust should brown too quickly, cover with a piece of foil or brown sack paper.
  18. Remove the breads from the oven and carefully place on a metal rack to cool.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1669.15 Kcal (6988 kJ)
Calories from fat 651.2 Kcal
% Daily Value*
Total Fat 72.36g 111%
Cholesterol 97.57mg 33%
Sodium 3465.23mg 144%
Potassium 1576.03mg 34%
Total Carbs 250.65g 84%
Sugars 19.69g 79%
Dietary Fiber 23.33g 93%
Protein 20.24g 40%
Vitamin C 7.6mg 13%
Vitamin A 0.4mg 13%
Iron 11.8mg 66%
Calcium 393mg 39%
Amount Per 100 g
Calories 355.51 Kcal (1488 kJ)
Calories from fat 138.7 Kcal
% Daily Value*
Total Fat 15.41g 111%
Cholesterol 20.78mg 33%
Sodium 738.06mg 144%
Potassium 335.68mg 34%
Total Carbs 53.39g 84%
Sugars 4.19g 79%
Dietary Fiber 4.97g 93%
Protein 4.31g 40%
Vitamin C 1.6mg 13%
Vitamin A 0.1mg 13%
Iron 2.5mg 66%
Calcium 83.7mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.6
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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