Recipe by the Staffordshire native Real Bread Campaign co-ordinator.
The oatcakes of Staffordshire, Derbyshire and Cheshire are soft and almost like crêpes. When I was young they rarely strayed to south Staffordshire where my family live, but my dad’s job used to take him to their native territory and he’d buy some.
Now that I live in London, my parents still bring oatcakes to stock up my freezer when they visit. Here’s my recipe, which uses yeast rather than the baking powder typically used by commercial producers.
150g/5½oz rolled oats or pinhead oatmeal
50g/1¾oz wholemeal/wholewheat flour
2g/½ tsp fresh yeast*
300–350g/10½–12oz milk, water or mixture of the two
2g/½ tsp fine/table salt
a little butter or oil, for greasing
Now, take a bite and tell me you’re not a convert . . .
If you don’t plan to eat all of the oatcakes within 24 hours (what’s wrong with you?) put them on a wire cooling rack covered with a clean cloth until they are cool, layer between sheets of baking parchment to prevent them from sticking, seal in a plastic bag and freeze.
Taken from Slow Dough: Real Bread by Chris Young, published by Nourish Books. Hardback, £20.
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