Traditional Selkirk Bannock

We've found that proving your dough is the key to success here. Don't be afraid to use your oven!

Mix the flour, sugar, salt, yeast and fruit in your bowl.

Heat your butter in a saucepan slowly; once melted, add your milk and whisk both together, continuing to warm. Do not boil the mix. 38C is apparently the optimal temperature for this if you'd like to measure it.

Once whisked and warm, add to the dry ingredients slowly, stirring it in gently with a wooden spoon.

With clean hands, work the mixture together, kneading it for five minutes.

If the mixture seems too sticky and you're happy all the dry and wet ingredients are well mixed together, add a little more flour slowly to reduce the stickiness. Don't over-flour, as this will affect the end result.

Once well kneaded, cover your bowl with cling film or a damp cloth and put it somewhere warm to allow the dough to prove. We popped ours in the oven at 40C because our house is a little chilly, but an airing cupboard would work, too.

Prove for 1 hour or until the dough has doubled in size.

Take your proved dough and 'knock it back' / gently knead again for 2 minutes. This simply means kneading the dough after it's had time to prove, bursting any bubbles formed.

Shape your dough into a round shape.

Place back in your bowl, cover and prove again in your warm spot until doubled in size; ours took between 45 minutes to an hour; temperature and moisture play a big part in this.

Lay a sheet of parchment paper on your baking tray.

Preheat a fan-assisted oven to 160C. Use a slightly higher temperature for a standard oven.

Once your dough has finished proving. place onto the covered baking tray and glaze with milk.

Once glazed, pop in the oven for 40-50mins, but this will depend on the shape and heat of your oven. Check at 35 minutes, and if the top is browning too much, loosely cover the top with a layer of tin foil.

Your Selkirk Bannock will sound hollow when tapped once it's cooked.

Allow to cool, then serve.