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staffordshire oatcakes

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bevan's picture
bevan

staffordshire oatcakes

Greetings,


I'm researching recipes for Staffordshire oatcakes, which don't use wheat flour and possibly use a fermented 'starter'.


(I would like to make quite a traditional oatcake - and I understand that often they were wheat free?).


Does anyone have a recipe?


 

ananda's picture
ananda

Hi


You need to make the batter the day before to allow decent fermentation.


I don't know if you will get away with all oatmeal, but you could give it a try.   This is a suggestion if you do want to try all oatmeal:


Formula, with oats at 100%:


Pinhead Oatmeal: 25


Medium Oatmeal: 25


Fine Oatmeal: 50


Salt: 1.5


Fresh Yeast: 1


Water: 200 [you could do half milk and half water if you prefer]


Cook on a pre-heated skillet, as Pancakes.


If this doesn't work, you will need to substitute some of the fine oatmeal with a soft wheatflour [not self raising]


Best wishes


Andy

Caperchick's picture
Caperchick

I've been looking in Elizabeth David's "English Bread and Yeast Cookery" cookbook and she describes a Yorkshire Riddle Cake very similar to the recipe Andy submitted.  It reads as follows:


"Take a quantity of pin-head oatmeal and mix it with warm water and yeast to form a thick porridge.  Leave overnight in a warm room.  Next morning, salt to taste and place spoonsful on to the hot bak-stun (old English) griddle?) and spread the mixutre with a wooden paddle shaped like a Scotch hand, (cupped?)  As the bread cooks, bubbles rise and give it its characteristic appearance.  The cakes should not be turned but should be browned on one side only."  From a Yorkshire Recipe published in 1927.


Elizabeth David was a famous English Cookery journalist.  Her book on English Bread and Yeast Cookery makes for interesting reading and is one heck of a history lesson too.


Hope this is helpful.


Happy Baking..............Lyn 

ananda's picture
ananda

Hi


see pp. 411-12 of the Penguin version of Ms. David's "English Bread and Yeast Cookery"


Recipe for 16-18 oatcakes [pancakes] of 15 to 18cm diameter:


Fine Oatmeal: 225g


Wheatflour: 225g [original author's preference is for Brown [wheatmeal, or, 85% extract] Flour


Bakers Yeast: 15g [this will be quantity for fresh yeast]


Salt: 8g


Milk: 420g


Water: 420g


The ferment time is only one hour in this recipe.   Personally, I would cut the fresh yeast to 5g and ferment overnight.   Also warm milk and water are specified, although no actual temperature is recommended.   For overnight, I would anticipate c.20*C, not exceeding 25*C [batter temperature].


If you have access to this classic book, please also see the section on crumpets and muffins, pp.341 - 361.   Given these are cooked on a skillet, it does move them into the hotplate category.   Also of use, maybe look at my post here: http://www.thefreshloaf.com/node/15953/crumpets-and-muffins


All good wishes


Andy

Caperchick's picture
Caperchick

Enjoyed the English Muffins video etc.  I could live on this website I think.  I love Elizabeth David's writing about bread and food.  Do you still teach breadbaking?  Worth a trip over the pond to England from Canada....I'll start saving now!


Regards..........Lyn

MisterB1949's picture
MisterB1949

Being from Staffordshire originally, I am a lover of oatcakes. here's an authentic recipe:


 


Ingredients

  • 225g fine oatmeal

  • 225g wholewheat or plain flour

  • 1tsp salt

  • 15g yeast

  • 450ml warm milk

  • 450ml warm water

  • 1tsp sugar


Method

  1. Mix the water and milk together.

  2. Mix the salt to the flour and oatmeal in a large bowl.

  3. Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.

  4. Mix the dry ingredients with the yeast liquid to make a batter adding the remainder of the warm liquid.

  5. Cover the batter with a clean cloth and leave in a warm place for about an hour.

  6. Pour out enough batter on a well-greased griddle to make an oatcake of about 22cm. The surface will be covered in holes as it cooks.

  7. Flip the oatcake after 2-3 minutes when the top side has a dry appearance and the underneath is a golden brown colour and cook for another 2-3 minutes.

Ruralidle's picture
Ruralidle

MisterB1949


Thanks for that recipe.  It is similar to the one I used from many years although I used dry yeast and self raising flour.  I will try your recipe next time I make them, but we are fortunate enough to have friends who keep us supplied with oatcakes from traditional oatcake shops in the Potteries, so that may be a while away.

MisterB1949's picture
MisterB1949

You're welcome. Our friends and family don't visit often enough. ;)